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Serial re-pitching: its effect on yeast physiology, fermentation performance, and product quality

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Abstract

Background

Serial re-pitching is a term given to a practice whereby yeast harvested at the end of fermentation is re-used in subsequent fermentations.

Purpose

The purpose of this paper was to review and summarize existing literatures, research data, and case studies to illustrate the effect of re-pitching on the physiology and fermentation performance of brewing yeast and the resulting quality of beer.

Methods

Data related to biomarkers used to assess yeast physiology and fermentation performance and quality of beer were compared for various articles.

Results

And comparison of the results was done with caution as many of the studies were conducted using different yeast strains, wort gravity, pitching rate, and other fermentation conditions.

Conclusion

This study confirms that serial re-pitchings aggravate the effect of pitching rate, wort gravity, cell age, yeast oxygenation, and yeast strain on yeast cell physiology, fermentation performance, and quality of final beer. However, further empirical research at molecular level is crucial.

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Authors and Affiliations

  1. Department of Biology, Aksum University, Axum, Tigray, Ethiopia

    Girmay Kalayu

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  1. Girmay Kalayu
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Correspondence to Girmay Kalayu.

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Kalayu, G. Serial re-pitching: its effect on yeast physiology, fermentation performance, and product quality. Ann Microbiol 69, 787–796 (2019). https://doi.org/10.1007/s13213-019-01493-4

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  • DOI: https://doi.org/10.1007/s13213-019-01493-4

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