Beer quality depends, among other things, on the selected yeast strain and the quantity used. Yeast significantly influences the taste, alcohol content, and carbonation of a beer. To ensure consistent beer quality, it is important to closely monitor the yeast population: Are the quantity and vitality of the yeasts consistent, or are there deviations that could lead to a quality problem and require intervention?
With the help of YeastControl Viability, the quantity and vitality of yeasts can be determined.
For the consistent product quality of beers, it is essential to know whether the yeast cells are present in sufficient numbers and alive during the production process. Standard methods, such as counting chambers, have the disadvantage that they do not provide information on the proportion of viable yeast cells within the total cell population (live-to-dead ratio). As a result, there is a risk that the fermentation process may fail to start due to an insufficient number of viable yeast cells.
With the help of the YeastControl Viability Kit in combination with a Sysmex Partec flow cytometer, the total cell count and vitality can be determined within a very short time. This allows both the condition of the yeast starter culture and the fermentation to be checked as part of an in-process control during the fermentation process.
The YeastControl Viability Kit is the ideal solution for maintaining the consistent product quality of your beer. This fast and reliable quality control allows you to perform an analysis of raw materials, such as the yeast used, as well as an in-process control using flow cytometry.
This application can also be supplemented with the microbiological analysis of the process and production water used, with the help of CyStain™ BacCount reagents. It is easily possible to use different kits on the same Sysmex Partec instrument platform.
Our solutions enable the early detection of potential issues, reduce waiting times, and minimize errors through automated reporting.
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