{"id":27898,"date":"2020-03-18T00:00:00","date_gmt":"2020-03-17T23:00:00","guid":{"rendered":"http:\/\/fermentis.com\/yeast-behaviour\/"},"modified":"2025-03-04T09:37:00","modified_gmt":"2025-03-04T08:37:00","slug":"yeast-behaviour","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/yeast-behaviour\/","title":{"rendered":"How we study yeast behaviour"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-348182467\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-70527930\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1><span style=\"font-size: 80%;\"><strong>Beer yeast behaviour &amp; characterisation<\/strong><\/span><\/h1>\n<p class=\"lead\">How we work to better understand yeast behaviour<\/p>\n<p><em>By Thomas Preston<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-70527930 {\n  width: 81%;\n}\n#text-box-70527930 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-348182467 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_1982776283\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1020080388\">\n\n\t<div id=\"col-872470696\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-weight: 400;\">Yeast is an incredible living micro-organism, used in many different applications, ranging from healthcare to the food industry. Of course, it\u2019s also an essential component in brewing, not only in the fermentation process, but also to achieve the right style of beer. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">We\u2019ve known for many years now that yeast has a crucial impact on the flavour profile and other sensory properties of beverages.\u00a0<\/span><span style=\"font-weight: 400;\">It affects a wide range of characteristics \u2013 such as fruity and floral notes, phenolic or spicy character, the body of the beer and more\u2026 <\/span><\/p>\n<p><span style=\"font-weight: 400;\">It also interacts with the other brewing ingredients and can either emphasise or subdue certain flavours, such as tropical or citrus hoppiness notes in beer.<\/span><span style=\"font-weight: 400;\">At Fermentis, a Lesaffre Business Unit, the research team has been studying our yeast strains for several years. Let\u2019s take a look at what we\u2019ve been up to.<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1488820999\">\n\n\t<div id=\"col-948386349\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1977079777\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019.jpg\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"722\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-722x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-722x1024.jpg 722w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-564x800.jpg 564w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-768x1089.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-1083x1536.jpg 1083w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-600x851.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-423x600.jpg 423w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-212x300.jpg 212w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019.jpg 1199w\" sizes=\"auto, (max-width: 722px) 100vw, 722px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1977079777 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Figure 1:\u00a0<\/strong><em>the original Fermentis baseline<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-669549149\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3>From the baseline to more complex studies<\/h3>\n<p><span style=\"font-weight: 400;\">The original research at Fermentis, managed by our sensory analyst, Dr. Gabriela Montandon, was aimed at positioning different yeast strains in a single matrix, in order to compare their different profiles. Tests of all Fermentis yeast strains were made in identical and basal conditions, and sensory analysis of each one gave a full overview of the range.\u00a0<\/span><span style=\"font-weight: 400;\">The product of this study was the Fermentis Yeast Flavour Baseline \u2013 an illustration of the range based on fruitiness, spiciness and neutral character provided by the yeast.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">But this was only ever going to be the first step in a much more complex study. Yeasts are in many ways like human beings. They have personalities and characters. They behave and react differently in different conditions. One single study of all yeast strains in the same conditions was never going to be enough to fully understand their complexity.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Therefore, at Fermentis we\u2019ve been working on a full characterisation of every yeast strain we have, trying each one in a variety of different conditions, and collecting the fermentation and sensory data from those trials.<\/span><span style=\"font-weight: 400;\">In lab and pilot experiments, by changing the fermentation temperature, the original extract, the pitching rate as well as the hop concentration and hop varieties, the R&amp;D team has been collecting immense quantities of data about how one yeast strain can react in thousands of different conditions. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Screenings were made in order to identify which precise flavour and aroma components were generated in each different condition.\u00a0<\/span><span style=\"font-weight: 400;\">Analysis of this data has helped us understand our own yeast strains in a hugely comprehensive manner. As much on the performance aspects (fermentation speed, degree of fermentation, sugar profiles\u2026) as on the sensory profiles (a thorough understanding of generated flavours and aromas in any condition).<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1532021661\">\n\n\t<div id=\"col-1518259170\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3>A time-consuming enterprise<\/h3>\n<p><span style=\"font-weight: 400;\">This comprehensive research is being led in a scientific manner by the Fermentis Research &amp; Development team. Every year, two to three strains are being characterised using the method explained previously. It\u2019s an extremely time-consuming enterprise, but the results are definitely worth it.<\/span><span style=\"font-weight: 400;\">In addition to the R&amp;D team, Fermentis relies on a strong expert tasting panel. On a weekly basis, around 40 trained professionals are used to test the sensory aspects of all the beers created in the different conditions. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">This is another reason why the research takes time, but it\u2019s a key component to achieve the thorough and comprehensive results that Fermentis is striving for.<\/span><span style=\"font-weight: 400;\">Of course, all this work done in house is aimed towards the same goal: helping brewers create the beers they want, and that we all love! And giving you the best possible information about how yeast behaves is crucial to achieving that. <\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1470360590\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1637227149\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting.jpg 1000w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-800x600.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-768x576.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-600x450.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-300x225.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1637227149 {\n  width: 81%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Figure 2:\u00a0<\/strong><em>the Fermentis beer panel in action<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1982776283 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1110648233\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-1217148393\">\n\n\t<div id=\"col-1194586985\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"box has-hover   has-hover box-text-bottom\" >\n\n\t\t<div class=\"box-image\" style=\"border-radius:100%;width:60%;\">\n\t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:100%;\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"1020\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-1024x1024.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-1024x1024.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-800x800.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-450x450.png 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-768x768.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-1536x1536.png 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-2048x2048.png 2048w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-300x300.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-600x600.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-100x100.png 100w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text text-center\" >\n\t\t\t<div class=\"box-text-inner\">\n\t\t\t\t\n<h4>Thomas Preston<\/h4>\n<p>Corporate Marketing Manager<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1194586985 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-2016085475\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1921657552\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1921657552 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Thomas Preston is our digital marketing expert<\/strong><\/p>\n<p>Thomas is our British digital marketing manager, in charge of the website, application and social media. He holds an MBA in Communication &amp; Marketing from EFAP Lille Europe in France. He also produces content for the website: writing articles, creating illustrations and other marketing tools. He enjoys Belgian style beers, as well as English ales and attends the Fermentis beer panel on a regular basis.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1110648233 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1655169264\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-980448379\">\n\n\t<div id=\"col-649332316\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-606311360\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-606311360 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Back to expert insights<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1655169264 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":26817,"parent":27893,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27898","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Yeast behaviour and its characterisation - Fermentis<\/title>\n<meta name=\"description\" content=\"The goal is to explain in an easy way the yeast behaviour and its characterisation to determine which strain fits for a precise type of beer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/yeast-behaviour\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How we study yeast behaviour\" \/>\n<meta property=\"og:description\" content=\"The goal is to explain in an easy way the yeast behaviour and its characterisation to determine which strain fits for a precise type of beer.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/yeast-behaviour\/\" \/>\n<meta property=\"og:site_name\" content=\"Fermentis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Fermentis\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-04T08:37:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/characterisation-tasting-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"750\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@fermentis\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/knowledge-center\\\/expert-insights\\\/beer\\\/yeast-behaviour\\\/\",\"url\":\"https:\\\/\\\/fermentis.com\\\/en\\\/knowledge-center\\\/expert-insights\\\/beer\\\/yeast-behaviour\\\/\",\"name\":\"Yeast behaviour and its characterisation - 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