Bourbon - Yeast Management
Each yeast strains are so much kept as a secret that the companies have filed patents for their isolated yeasts, which is possible in the United States, unlike in Germany, for example.in Kentucky and Tennessee has their own strains, which have survived prohibition from 1919 to 1933 in cooled rooms. The
Historically, selecting the yeast was a simple process. Containers with a nutrient solution were placed under an apple or pear tree. After some time, natural yeasts on the fruits also accepted the nutrient solution. Small samples of the nutrient solution were then put on carriers, and the individually appearing yeasts were bred in ovens at 35° to 40°C (95° to 104°F). From a single yeast cell you can breed the whole yeast for the alcoholic .
From a test tube about a pencil tip of yeast reproduction, depending on the yeast.is extracted and then mixed with a nutrient solution ( extract) in a bulb. The pH of the solution must be between 5.4 and 5.8 for
All objects used for yeast reproduction must first be sterilised in an autoclave so no vinegar bacteria or foreign yeasts contaminate the desired yeast strain.
After approximately half a litre of pure yeast is put in a larger container, the so-called 'dona tub'.has been produced in this bulb, the
A large amount of yeast is produced in the dona, so that later a large container can be filled, which serves as a tank for all the fermenters.
The distilleries usually produce different with different yeasts. Therefore each has its own yeast tank. Yeast reproduction in the dona is only carried out occasionally, when the stock has been contaminated by vinegar bacteria or foreign yeasts.