PITCHING RATE AND YEAST ACTIVITY DURING FERMENTATION OF BREWER'S WORT

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Abstract
Departure from a normal pitching rate during batch fermentation of brewer's wort by strains of Sacchoromyces cerevisiae results in disproportionate changes in the time needed for fermentation. Variations in pitching rate alter the ability of the yeast to utilize maltose and this mainly determines the rate of fermentation of the wort. These changes in yeast activity modify the effect of altered yeast concentration due to pitching rate and are responsible for the disproportionate changes in fermentation time.