Brewing Yeast Fermentation Performance

Part 1 - Molecular Innovations: Analysis of karyotypic polymorphisms in a bottom fermenting yeast strain by PCR; Fast detection of beer spoilage microorganisms by consensus-PCR with foodproof beer screening; Part 2 - Brewing yeast stress responses during handling: The impact of ethanol stress on yeast physiology; Yeast physical (shear) stress: the engineering perspective; The osmotic stress response of ale and lager brewing yeast strains; Brewing yeast oxidative stress responses: impact of brewery handling; Part 3 - Wort composition - impact on yeast metabolism and performance: Wort composition and beer quality; Wort substitutes and yeast nutrition; Wort supplements - from yeast and for yeast; Unsaturated fatty acid supplementation of stationary phase brewer's yeast and its effects on growth and fermentation ability; Impact of wort composition on flocculation; Part 4 - Yeast quality maintenance and assessment: Management of multi-strain, multi-site yeast storage and supply; Comparison of yeast viability/vitality methods and their relationship to fermentation performance; Yeast quality and fluorophore technologies; Vitality assessment using the fluorescent stain fun-1; Flow cytometry - a new tool in brewing technology; Comparison of the methylene blue assay with a new flow cytometric method for determining yeast viability in a brewery; Part 5 - The role of brewing yeast in beer flavour development: Diacetyl-Formation and disappearance during lager fermentation; The formation of higher alcohols; Methionine, a key amino acid for flavour biosynthesis in beer; Control of ester synthesis during brewery fermentation; Genetic regulation of ester synthesis in yeast: new facts, insights and implications for the brewer; Part 6 - Yeast handling - objectives, obstacles and opportunities: Yeast propagation; Serial repitching fermentation performance and functional biomarkers; The impact of yeast cell age on fermentation, attenuation and flocculation; Chronological and replicative lifespan in lager brewing yeast; Continuous primary fermentation of beer with immobilised yeast