YEAST MANAGEMENT PROCESSES IMPACTING YEAST VIABILITY & VITALITY: CROPPING
Cropping Cropping
Smart: Warm Cropping (+)....harvest first yeast settled in VCF while still at Centrifugation temp...5 vs. 25% petites formed at 18-200C vs. 28-300C,
Removing yeast 2x, @ 150C and attenuation complete but VDK reduction phase not yet respectively, with ale yeast.
especially CCV (+) completed. By weight, is @ half of the complete yeast crop. Second half then
cropped at conventional time and temp (@ 2-40C) at end. Skim yeast from high krausen in ale fermentation for repitching (+)
Freshly cropped cells are in the G1 phase...when pitch trigger to S
Cut-off harvesting point for phase...then G2 ...then M ....then G0....G1 and the circle of life continues. During 120P fermentation in CCV, collect yeast during 90P.....40P,
serial repitching with warm approximates middle layer in horizontal (+)
cropping is at the end of the
Remove settled trub early before yeast starts to settle in VCF....trub Decarbonate by bottom filling with mixer (+), as reduce
collection of the first fraction.
therefore not in cropped yeast (+). air pick-up.
Dead legs in piping (-) Time held at fermentation temp before fassing after
VTT: Early Cropping (+).....maltose transport activity drops off rapidly after fermentation is complete (-)
Cold shock causes up-regulation of
following genes: attenuation mostly complete and time used for VDK reduction.....harvest Recovery by centrifugation (-)
a) ribosome biosynthesis (LOT2 & 4) yeast ASAP after sedimentation, even if not ready to fass for VDK control.
b) Fructose biphosphate aldolase (LOT 1) Remove CO2 ...inhibits at > 1g/L.
c) Cell wall proteins (TIR1, 2, & 4) Conventional VCF Cropping....remove all yeast from bottom of VCF
Remove trub/cold break (+)
d) Extracellular esterase (TIP1) after attenuation and VDK reduction complete. Beer normally at @ 2-40C.
e) Nuclear localization sequence
Generation number (-)
recognition protein (NSR1)
......Smart studying impact of deletions with Typically cropped yeast is 2:1 - 3:1 vs. pitched amount.
S288C.
Effect on Yeast
Carling: Yeast crop is not homogeneous in CCV cone...thus Viability & Vitality
Larger cells enriched in bottom layer....while aged fermentation consistency by the cropping pattern. Starting from the top
cells are larger than young cells, cells of mixed ages of the cone, see: a) young, then aged, then mixed age cells on the Less temperature variability across fractions of
present at the bottom of the cone. For whatever bottom; b) % flocculence is lowest on the very bottom and top of warm cropped yeast (compared to
reason, fraction of larger virgin cells enrich the sedimented yeast, with highest % flocculence in the middle layer; c) conventionally cropped)
bottom layer relative to the typically smaller size cell size is largest in the first and third quarter of bed depth, smallest on
virgin cells enriching the top layer. the bottom, middle and especially the top; d) trehalose levels @ same Yeast in bottom of cone relatively higher in yeast
throughout bed, with glycogen levels being... solids, pH and alcohol; relatively lower in
First fraction of warm cropped yeast specific gravity.
... lowest in the bottom layer yeast, progressively increasing to the
have 91% viability vs. 83% for Yeast in middle of cone are relatively warmer (as high
top layer cells; e) average cell age lowest in the very bottom and
conventionally cropped. However as 80C!) vs. 2-40C in yeast on bottom and top.
top of bed, with the middle layer having the oldest cells ..."virgin",
second half of yeast collected by
less flocculent cells on the top....middle oldest cells exhibited
warm cropping (i.e. at end when
"heterogeneous" pattern of flocculation f) ethyl acetate decreased Older cells highest in middle of cone, whether warm or
cold) has low 80's% viability in first
as went from the bottom to top layer in pitching g) acetaldehyde traditionally cropped.
fractions, then dropped to low 70s by
increased as went from the bottom to top layer of cells.
the end of harvesting. Bottom line:
in pitching h) "virgin" cells can struggle with VDK reduction. Peak in cell age occurs in middle fraction, like % flocculation.
do not collect last fractions!
Late cropping (-) Virgin cells highest at the top of the cone/end of cropping. Virgin cells
are typically smaller as well.
Ideal area to cone crop is between middle & top layers (+)
Cooling rate (-).....e.g. 3% Cells present at the bottom of the cone are typically less healthy.
drop in viability at 0.10C/sec
vs. 9% drop in viability % Flocculation lowest in bottom and top fractions, peaks in middle
SMART: peak number of petites in center of yeast cones...temperature stress.
at 1.50C/sec. fraction.....true for both conventional and warm cropping.
Cropping Location, Location, Location! ASBC No. Ic
(Casey;
June/05)
