Yeast Consortium for High Gravity Beer Fermentation
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Solution Overview
Problem
High gravity wort fermentation in beer production often results in reduced attenuation and residual sugar concentrations due to the difficulty in converting sugars, especially with the presence of alcohol produced during fermentation.
Innovation Solution
Employing a consortium of yeast strains with different substrate specificities, such as Saccharomyces cerevisiae, S. pastorianus, and S. eubayanus, that differ in their preferences for glucose, maltose, and maltotriose, to improve sugar fermentation kinetics and ethanol yields.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high gravity wort fermentation is performed using a single yeast strain, then the process is simple and fast, but the attenuation is reduced and residual sugar concentrations are high
Solution Approach 1:
The single yeast strain is segmented into multiple specialized yeast strains, each optimized for fermenting specific sugars (maltose, maltotriose, glucose). This segmentation allows complete utilization of different sugar types in high gravity wort, reducing residual sugars while maintaining fermentation efficiency.
Solution Approach 2:
The invention changes the parameter of yeast strain diversity by introducing multiple strains with different substrate specificities. This parameter change enables the system to handle high gravity wort more effectively, converting residual sugars into alcohol while maintaining acceptable fermentation time.
2Quantity of substance
If multiple yeast strains with different substrate specificities are employed, then sugar fermentation kinetics are improved and attenuation increases, but the device complexity increases
Solution Approach 1:
Multiple yeast strains with different substrate specificities are merged into a single consortium that works synergistically. The strains are combined in one fermentation vessel, allowing them to collectively ferment all sugar types (maltose, maltotriose, glucose) simultaneously, improving overall sugar conversion efficiency without requiring separate fermentation processes.
Solution Approach 2:
The yeast consortium achieves multi-functionality by combining strains that can ferment different sugar types. This universal system can handle the complete sugar profile of high gravity wort, making the fermentation process more efficient and reducing residual sugars while maintaining practical operational simplicity.
3Ease of operation
If conventional single strain fermentation is used, then the process is straightforward, but the fermentation time is extended due to reduced attenuation
Solution Approach 1:
The fermentation process is segmented into parallel pathways by using multiple specialized yeast strains simultaneously. Each strain targets specific sugars, allowing concurrent fermentation of different sugar types rather than sequential processing, thereby reducing total fermentation time while maintaining operational simplicity through a single-step inoculation process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables complete fermentation of high gravity worts to achieve final gravities of less than 2.5° Plato within a reduced time frame, producing beers with high alcohol content up to 7% ABV, by optimizing sugar conversion and attenuation.
Implementation Method 1
The conversion of sugar mixtures by micro-organisms is often regulated in such a way that cells will allocate its cellular resources for the conversion of different substrates
Data Source
AI summary
The invention relates to methods of producing a fermented beverage by employing at least two fermentative yeast strains, to a fermented beverage that may be produced by the methods of the invention, and to the use of at least two fermentative yeast strains for the production of a fermented beverage.