Marques, L.1, Hernandez Espinosa, M.1, Andrews, W. M.1 and Bartfai, D.1, (1)Molson Coors Canada, Toronto, ON, CANADA
Poster
The subject of yeast vitality has conventionally been very difficult to quantify against yeast performance. The main limitation of these assessments is the fact that each vitality test only evaluates a certain aspect of yeast physiology, thus making vitality difficult to correlate to yeast performance. Fermentation studies were conducted to relate yeast health to fermentation performance and the corresponding yeast vitality assessment. Ale and lager yeast strains were subjected to commonly seen brewing stresses in order to quantify vitality measurements with yeast performance. The performance indicators evaluated were production of esters, higher alcohols and aldehydes, ability of yeast cells to reduce VDK and the ability of yeast cells to perform over consecutive generations. The results provided are baseline knowledge used for monitoring yeast health in order to produce more consistent beer products.
Laura Marques received a B.S. degree in chemistry from the University of Western Ontario and diploma in science laboratory technology from Fanshawe College in London, ON, Canada. She began employment at Diagnostix Inc. in 2001 as an R&D chemist working on effective mycotoxin regimens used in the national grain inspection industry. Since 2006, she has worked for Molson Coors Canada in the role of chemist at the central laboratory. In addition to serving on two ASBC subcommittees, Laura has published in the Journal of Soil Sciences for research on using yeast estrogen screen assays.
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