Transcript Ingen diastitel - Knudsen Beverage Consulting

MBAA-Rocky Mountain District Meeting
March 24, 2004
Scandi Brew
Yeast Propagation & Storage
By
Mike Cholerton
Sales & Technology Manager
Scandi-Brew
Alfa Laval Copenhagen A/S
www.alfalaval.com
Yeast Propagation & Storage
© Alfa Laval
Slide 2
www.alfalaval.com
Scandi Brew
•
•
History goes back to 1901 as APH
Today the world’s leading supplier of yeast handling
equipment and tank top systems
• Supplied worldwide during the past 10 years:
– 130 Yeast propagation plants
– 42 Yeast storage plants
– 500 Yeast mixers
•
Since 1999 member of the Alfa Laval Group
handling all “Yeast+” activities
© Alfa Laval
Slide 3
www.alfalaval.com
Yeast Management ???
Rules and procedures for handling yeast in the brewery
•
Ensures fresh supply of
yeast
• In general healthy and
productive yeast
•
Discharge of old and
infected yeast
© Alfa Laval
Slide 4
www.alfalaval.com
Yeast Management
Key words
• Propagation of fresh yeast
• Control infection
• Cold storage
• Homogenisation
• Low mechanical stress (pumps, mixing)
• Low environmental stress (pressure, CO2)
• Avoid contact with O2 unless the yeast is cold
• Reduce CO2-content during storage
© Alfa Laval
Slide 5
www.alfalaval.com
Why Yeast Propagation?
To control beer quality propagation and
thereby fresh yeast supply is necessary
•
In the fermentation
process yeast mutates
and change
performance over time
- as well as infection
sooner or later
becomes a problem
© Alfa Laval
Slide 6
www.alfalaval.com
Fermentation problems
with old yeast
• Slow fermentation
• Slow pH-drop causing infections to flourish
• Slower rates of maltose & maltriose uptake
• Higher level of SO2 and H2S
• Prolonged diacetyl removal during maturation
• Changed flocculation characteristics
© Alfa Laval
Slide 7
www.alfalaval.com
Yeast Propagation
• Producing - from a single cell - sufficient amount of
yeast for fermenting a batch (brew or fermenter
size) of wort
•
•
The yeast should be 100% uninfected
The yeast should be propagated with effective
aeration in order to achieve a sufficient cell count
© Alfa Laval
Slide 8
www.alfalaval.com
Propagation procedure
Since Emil Chr. Hansen
isolated a single yeast cell at
Carlsberg Laboratories in 1881
- propagation has begun in the
laboratory.
Last step before the
propagation plant is the
Carlsberg Flask.
In the CF wort can be sterilised,
inoculated and trasferred out
again under sterile conditions.
© Alfa Laval
Slide 9
Carlsberg Flask
www.alfalaval.com
Single or multiple vessel plants
•
Batch production in a single
vessel YPP
•
Continuous production in a
multiple vessel YPP
•
Choise depends on
propagation philisophy,
frequency and investment
•
Cell counts are typically,
respectively 100-150 and
50-100 million/ml
•
Difference in laboratory work
© Alfa Laval
Slide 10
www.alfalaval.com
Propagation parameters
Temperature
•
•
High temperature will give fast propagation
But also cause stronger flavour impact from the
propagated yeast
© Alfa Laval
Slide 11
www.alfalaval.com
Propagation parameters
Aeration
•
The more effective the aeration - the higher the cell
count
• Continuous
• By interval
• Flow rate
• Foam problems
© Alfa Laval
Slide 12
www.alfalaval.com
Propagation parameters
Propagation Step
•
•
From sterile to sterile conditions 1:100 (1:200)
From sterile to wold wort conditions 1:10 (1:20)
© Alfa Laval
Slide 13
www.alfalaval.com
Yeast Propagation Plant
Special features of SCANDI BREW® plant
•
•
Separate heating & cooling jackets on all vessels
•
All process and sterile air pipes and valves are
easily cleanable and designed for steam sterilisation
In-vessel sterilisation of wort making a separate
steriliser superfluous
• Special designed aeration lance - fully integrated in
the CIP and sterilisation system
© Alfa Laval
Slide 14
www.alfalaval.com
Yeast Propagation Plant
Special features of SCANDI BREW® plant
•
•
•
Special outlet valve with no dead space
•
•
Unique top plate design - 100% CIP’able
•
Multi-purpose vessel design as yeast storage vessel
Remote controlled pressure regulation
100% headspace in 1-vessel plant, 40% in multiple
vessel plant
Sterilisable yeast mixer / CIP system for improved
plant efficiency
© Alfa Laval
Slide 15
www.alfalaval.com
Yeast Propagation Plant
Propagation and all
transfers are under sterile
conditions
All pipes, valves & sterile
air supply is 100%
sanitary
SCANDI BREW® plant
© Alfa Laval
Slide 16
www.alfalaval.com
Yeast Storage
To protect and
improve yeast
viability and
vitality during
storage
© Alfa Laval
Slide 17
www.alfalaval.com
Yeast Storage
•
•
Harvest asap
Dispose of old &
infected yeast
• Yeast is cooled fast
• Shorten storage time
• Homogenise the yeast
• Reduce pressure
• De-gassed if possible
• Avoid shear stress
• Avoid infection
© Alfa Laval
Slide 18
www.alfalaval.com
Yeast storage plant
© Alfa Laval
Slide 19
www.alfalaval.com
Purpose of a specialised YSP
•
•
•
•
Gives flexibility in harvest and pitching
•
•
•
De-gassing increases viability
Possible to evaluate yeast before re-use
Homogenisation possible giving accurate pitching
Cold storage keeps metabolism and autolysis to a
minimum
Offers the possibility of aeration prior to pitching
Storing in the cone of a CCF can be avoided
© Alfa Laval
Slide 20
www.alfalaval.com
Yeast Mixing
Off centre or centre
•
Yeast mixer / CIP
system
– with aeration or
acid washing facility
SCANDI BREW® off centre mixer
© Alfa Laval
Slide 21
www.alfalaval.com
Yeast Mixing
Off centre versus centre
Off centre
Centre
•
•
Fully CIP’able
+
+
Acid washing &
aeration
+
+
•
Effective mixing &
gentle handling
+
+ (stop/start)
• Up to 50% solids
• Above 50% solids
© Alfa Laval
+
+
Slide 22
www.alfalaval.com
Yeast Mixing
Off centre
•
Function
© Alfa Laval
Slide 23
www.alfalaval.com
Yeast Mixing
Flow-turbulence characteristics
•
Gentle
product
handling
© Alfa Laval
Slide 24
www.alfalaval.com
Yeast Mixing
Centre
•
Function
© Alfa Laval
Slide 25
www.alfalaval.com
Yeast Mixing
Centre
•
•
•
Hollow shaft
•
Aeration and acid wash
possibility
•
Intermittent operation
Self cleaning
Fully CIP’able including
bottom support
© Alfa Laval
Slide 26
www.alfalaval.com
Yeast Pumping
Gentle transfer
of yeast to avoid
mechanical
stress with a
sanitary and
dedicated yeast
pump
© Alfa Laval
Slide 27
www.alfalaval.com
Yeast Management
•
Setting up standards for yeast handling and yeast
handling equipment to achieve and maintain high
product quality
• Focus on quality is focus on yeast
• Consistent production requires focus on yeast
© Alfa Laval
Slide 28
www.alfalaval.com