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1 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 1 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 MODULE 2: Yeast and Beer UNIT 2.5: Maturation and Cold Storage SECTION 2.5.1: General Principles ABSTRACT: The key features of post-fermentation treatment or maturation include control of yeast content and viability as well as the level of fermentables to ensure satisfactory secondary fermentation. These are designed to encourage flavour and aroma development and loss of undesirable “green beer” character. Clarification and removal of solids is also a main feature of this process stage. LEARNING OUTCOMES: On completion and comprehension of this unit you will be able to: 1. Describe the basic principles of design and operation of maturation and conditioning. 2. Know how various techniques are employed to control flavour components and CO2 content. 3. Explain the mechanisms involved in settling of solids. PREREQUISITE UNDERSTANDING: To have studied Section 2.3 © The Institute of Brewing and Distilling (Dipl. Brew. 2 Revision Notes Version 1 2008) 2 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 2.5 Maturation and Cold Storage__________________________3 2.5.1 General Principles________________________________3 2.5.1.1 Introduction ___________________________________3 2.5.1.2 Lagering, Conditioning and Ageing_________________4 (a) Krausening_____________________________________5 (b) Warm Conditioning ______________________________5 (c) Ageing ________________________________________5 2.5.1.3 Diacetyl Removal ______________________________6 (a) Formation of Diacetyl during Formation ______________7 (b) Removal of Diacetyl during Maturation _______________8 (c) Alternative Strategies to Control Diacetyl Levels________9 (d) Summary of Diacetyl Control during Maturation _______10 2.5.1.4 Traditional Cask-Conditioned Beer _______________ 11 2.5.1.5 Haze Stability _______________________________ 13 (a) Mechanism of Haze Formation ____________________13 (b) Methods of Haze Prevention _____________________ 16 © The Institute of Brewing and Distilling (Dipl. Brew. 2 Revision Notes Version 1 2008) 3 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 2.5 MATURATION AND COLD STORAGE 2.5.1 GENERAL PRINCIPLES 2.5.1.1 INTRODUCTION The principles of post-fermentation treatment include: regulating the yeast content for secondary fermentation; regulating the content of fermentable extract for secondary fermentation; encouraging secondary fermentation to carbonate the beer; making additions to the beer to modify flavour, aroma and colour; encouraging flavour and aroma improvements by maturation; making additions to delay haze developing in packaged beer; making additions to improve foam formation and retention; restricting the growth of contaminating bacteria; clarifying the beer. preventing or severely restricting growth of yeasts and bacteria in packaged beer by the use of heat or fine filtration. Because there is an amazing diversity of beers, post-fermentation practices vary widely (Fig. 1). In some countries, notably West Germany, the materials that can be used to manufacture beers are restricted to water, malt, hops and yeast. Clearly this can have significant bearing on maturation procedures. © The Institute of Brewing and Distilling (Dipl. Brew. 2 Revision Notes Version 1 2008) 4 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 Figure 1. Post-fermentation treatments 2.5.1.2 LAGERING , CONDITIONING AND AGEING It has long been a tradition to transfer lager beers from fermenters to tanks where they undergo secondary fermentation. These lagering tanks are enclosed and are equipped with jackets or coils to lower the temperature of the beer. The ways in which the yeast concentration and the content of fermentable extract are adjusted vary greatly. In the simplest, the primary fermentation leads to a beer with 0.5-1.5 x 10 6 yeast cells/ml and with 2 - 4% w/v fermentable extract. The secondary fermentation is begun at, say, 10°C and gradually lowered to 1-3°C over a period varying from 2 weeks to 2 months. As carbon dioxide is produced, it is at first used to purge out dissolved oxygen, hydrogen sulphide and other unwanted volatiles. When this has been achieved, the carbon dioxide is held in solution by pressurising the tank so that carbonation occurs. As the temperature falls, the fermentation becomes slower and all suspended solids, including protein-tannin coming out of solution, gradually settle to the bottom of the tank. The beer can therefore be decanted, so that it is virtually free from yeast and other solids, and then be filtered. © The Institute of Brewing and Distilling (Dipl. Brew. 2 Revision Notes Version 1 2008) 5 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 (a) Krausening Some strains of lager yeast fail to achieve the correct levels of yeast and extract. One solution is to mix with the beer from the fermenter, some 5-10% by volume of wort in a very active state of fermentation. Because this is called the “Krausen Stage”, the process is referred to as “krausening”. Other breweries use two separate yeast strains, one that is flocculent or sedimentary and the other that is non-flocculent or powdery. The flocculent yeast settles out early and the beer contains excess fermentable extract. Conversely, the non-flocculent yeast fails to sediment at the end of primary fermentation and is at too high a concentration. The level of fermentable extract is too low because it has been attacked by the yeast to the end. To get the correct balance of yeast and extract, the brewery mixes the two beers in the lagering tanks, but keeps the two pitching yeasts harvested from the primary fermenting vessels completely separate. Yet other breweries use powdery yeasts and arrest the primary fermentation when sufficient fermentable extract for lagering is still available, by centrifuging the beer and removing much of the yeast. (b) Warm Conditioning Some lagers and ales may also be run into enclosed vessels after primary fermentation and encouraged to carry out a secondary fermentation. Often the first stage is at relatively high temperature – say 15°C – and is called “warm conditioning” (see Figure 2). The yeast concentration is 0.5 - 2.0 x 10 6 cells/ml and extract may be added in the form of priming sugar or syrups. Carbon dioxide is used at first to purge unwanted volatiles and later is encouraged to dissolve. The second stage, carried out in the same vessel or a different one, is at lower temperature – say 1-3°C – and called “ cold conditioning”. The objects are the same as in lagering. (c) Ageing The processes described above are relatively expensive and great efforts have been made to reduce the time spent in lagering or conditioning. One method (used extensively in the U.S.A.) is “ageing”, although details vary widely from one brewery to another. Typically the beer is freed of all fermentable extract by complete primary fermentation and because the fermenters are enclosed, © The Institute of Brewing and Distilling (Dipl. Brew. 2 Revision Notes Version 1 2008) 6 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 there is adequate carbonation. Care is taken not to introduce any dissolved oxygen. The been is held at 1 - 4°C for 2 to 4 days in the presence of yeast (2 x 10 6 cells /ml). At the end of this time the beer is far from clear but the yeast has been active in reducing chemically the unwanted diacetyl. Finally, there are beers which receive no secondary fermentation; the primary fermentation is sufficient to meet the specification for ethanol content. Purified carbon dioxide is used to purge the beer of unwanted volatiles and then to adjust the level of carbonation. 2.5.1.3 DIACETYL REMOVAL The removal of diacetyl post-fermentation is one of the most important objectives of the maturation process. Figures 2A and 2B below illustrate the advantages in terms of processing time of incorporating a period of “warm conditioning” after primary fermentation, often while the beer is still retained in the fermenter and prior to yeast removal. The beer is then chilled down to less than 0ºC for the required period of cold conditioning to achieve colloidal stability. Warm conditioning can be used for both lager and ale production. Figure 2 A - Typical “Cold Maturation” or “Lagering” © The Institute of Brewing and Distilling (Dipl. Brew. 2 Revision Notes Version 1 2008) 7 Dipl. Brew. Module 2: Unit 2.5 – Maturation and Cold Storage – Section 2.5.1 Figure 2 B - “Warm Maturation” (a) Formation of Diacetyl during Fermentation The diacetyl concentration peak occurs towards the end of the period of active growth. The reduction of diacetyl takes place in the latter stages of fermentation when active growth has ceased. In terms of practical fermentation management the need to achieve a desired diacetyl specification may be the factor which determines when the beer may be moved to the conditioning phase, filtered or centrifuged (depending on the processing procedures). Thus, diacetyl metabolism is an important determinant of overall vessel residence time, which clearly affects the efficiency of plant utilisation. The concentration of diacetyl present in fermenting wort is a function of the rate formation of diacetyl precursor ( α-acetolactate), oxidative decarboxylation of the precursor to form diacetyl and reduction of diacetyl to acetoin. These reactions are influenced by the yeast strain, both in terms of the biochemistry and technological behaviour and how these are affected by wort composition, the type of fermenting vessel employed and the fermentation conditions. Fermentation conditions that favour yeast growth rate, and consequently an increased requirement for amino acid biosynthesis from pyruvate, would be expected to lead to elevated levels of α- acetolactate. These conditions include high temperatures and pitching rates and an increased level of wort oxygen, but may be modulated by wort composition.
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