{"id":42769,"date":"2020-03-18T00:00:00","date_gmt":"2020-03-17T23:00:00","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/beer\/yeast-behaviour\/"},"modified":"2026-03-31T05:00:04","modified_gmt":"2026-03-31T03:00:04","slug":"yeast-behaviour","status":"publish","type":"page","link":"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/beer\/yeast-behaviour\/","title":{"rendered":"C\u00f3mo estudiamos el comportamiento de las levaduras"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-657679367\">\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-485110225\" 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-485110225 {\n  width: 81%;\n}\n#text-box-485110225 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-657679367 {\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_907214990\">\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-856041132\">\n\n\t<div id=\"col-1897789419\" 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><br data-source=\"\n\n\"><\/p>\n<p><span style=\"font-weight: 400\">La levadura es un microorganismo vivo incre\u00edble, que se utiliza en muchas aplicaciones diferentes, desde la sanidad hasta la industria alimentaria. Por supuesto, tambi\u00e9n es un componente esencial en la elaboraci\u00f3n de la cerveza, no s\u00f3lo en el proceso de fermentaci\u00f3n, sino tambi\u00e9n para conseguir el estilo de cerveza adecuado. <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Hace muchos a\u00f1os que sabemos que la levadura influye decisivamente en el perfil de sabor y otras propiedades sensoriales de las bebidas. <\/span><span style=\"font-weight: 400\">Afecta a una amplia gama de caracter\u00edsticas, como las notas afrutadas y florales, el car\u00e1cter fen\u00f3lico o especiado, el cuerpo de la cerveza y mucho m\u00e1s&#8230; <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Tambi\u00e9n interact\u00faa con los dem\u00e1s ingredientes de la cerveza y puede acentuar o atenuar determinados sabores, como las notas tropicales o c\u00edtricas del l\u00fapulo en la cerveza.<\/span><span style=\"font-weight: 400\">En Fermentis, una unidad de negocio de Lesaffre, el equipo de investigaci\u00f3n lleva varios a\u00f1os estudiando nuestras cepas de levadura. Echemos un vistazo a lo que hemos estado haciendo.<\/span><\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-583603739\">\n\n\t<div id=\"col-1605734894\" 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_1639460550\">\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_1639460550 {\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-1634555030\" 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<p><br data-source=\"\n\n\"><\/p>\n<h3>De la l\u00ednea de base a estudios m\u00e1s complejos<\/h3>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">La investigaci\u00f3n original en Fermentis, dirigida por nuestra analista sensorial, la Dra. Gabriela Montandon, ten\u00eda como objetivo colocar diferentes cepas de levadura en una \u00fanica matriz, con el fin de comparar sus diferentes perfiles. Las pruebas de todas las cepas de levadura Fermentis se realizaron en condiciones id\u00e9nticas y basales, y el an\u00e1lisis sensorial de cada una de ellas permiti\u00f3 obtener una visi\u00f3n completa de la gama. <\/span><span style=\"font-weight: 400\">El producto de este estudio fue la l\u00ednea de base del sabor de la levadura de Fermentis, una ilustraci\u00f3n de la gama basada en el car\u00e1cter afrutado, picante y neutro que aporta la levadura.<\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Pero esto s\u00f3lo iba a ser el primer paso de un estudio mucho m\u00e1s complejo. Las levaduras se parecen en muchos aspectos a los seres humanos. Tienen personalidad y car\u00e1cter. Se comportan y reaccionan de forma diferente en condiciones distintas. Un \u00fanico estudio de todas las cepas de levadura en las mismas condiciones nunca iba a ser suficiente para comprender plenamente su complejidad.<\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Por lo tanto, en Fermentis hemos estado trabajando en una caracterizaci\u00f3n completa de todas las cepas de levadura que tenemos, probando cada una de ellas en una variedad de condiciones diferentes y recopilando los datos de fermentaci\u00f3n y sensoriales de esas pruebas.<\/span><span style=\"font-weight: 400\">En experimentos piloto y de laboratorio, cambiando la temperatura de fermentaci\u00f3n, el extracto original, la velocidad de lanzamiento, as\u00ed como la concentraci\u00f3n de l\u00fapulo y las variedades de l\u00fapulo, el equipo de I+D ha recopilado cantidades ingentes de datos sobre c\u00f3mo puede reaccionar una cepa de levadura en miles de condiciones diferentes. <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Se realizaron cribados para identificar qu\u00e9 componentes de sabor y aroma precisos se generaban en cada condici\u00f3n diferente. <\/span><span style=\"font-weight: 400\">El an\u00e1lisis de estos datos nos ha ayudado a comprender nuestras propias cepas de levadura de una manera enormemente exhaustiva. Tanto en los aspectos de rendimiento (velocidad de fermentaci\u00f3n, grado de fermentaci\u00f3n, perfiles de az\u00facar&#8230;) como en los perfiles sensoriales (una comprensi\u00f3n profunda de los sabores y aromas generados en cualquier condici\u00f3n).<\/span><\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-618360947\">\n\n\t<div id=\"col-2056732791\" 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<p><br data-source=\"\n\n\"><\/p>\n<h3>Una empresa que consume tiempo<\/h3>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">El equipo de Investigaci\u00f3n y Desarrollo de Fermentis dirige de forma cient\u00edfica esta investigaci\u00f3n exhaustiva. Cada a\u00f1o se caracterizan de dos a tres cepas mediante el m\u00e9todo explicado anteriormente. Es una empresa que requiere mucho tiempo, pero los resultados merecen la pena<\/span>.<span style=\"font-weight: 400\">Adem\u00e1s del equipo de I+D, Fermentis cuenta con un s\u00f3lido panel de cata de expertos. Semanalmente, unos 40 profesionales formados prueban los aspectos sensoriales de todas las cervezas creadas en las distintas condiciones. <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Esta es otra de las razones por las que la investigaci\u00f3n lleva su tiempo, pero es un componente clave para lograr los resultados exhaustivos y completos que Fermentis persigue.<\/span><span style=\"font-weight: 400\">Por supuesto, todo este trabajo realizado internamente persigue el mismo objetivo: ayudar a los cerveceros a crear las cervezas que desean, \u00a1y que a todos nos encantan! Y ofrecerle la mejor informaci\u00f3n posible sobre el comportamiento de la levadura es crucial para conseguirlo. <\/span><\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1397200513\" 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_1476483071\">\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_1476483071 {\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_907214990 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_884723856\">\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-1056543744\">\n\n\t<div id=\"col-63506034\" 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-63506034 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1956491925\" 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-826578815\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-826578815 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p><strong>Thomas Preston es nuestro experto en marketing digital<\/strong><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Thomas es nuestro responsable brit\u00e1nico de marketing digital, encargado del sitio web, la aplicaci\u00f3n y las redes sociales. Tiene un MBA en Comunicaci\u00f3n y Marketing por la EFAP Lille Europe (Francia). Tambi\u00e9n produce contenidos para el sitio web: redacta art\u00edculos, crea ilustraciones y otras herramientas de marketing. Le gustan las cervezas de estilo belga, as\u00ed como las ales inglesas, y asiste regularmente al panel de cervezas de Fermentis.<\/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_884723856 {\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_773577354\">\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-1009109889\">\n\n\t<div id=\"col-1917131394\" 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-1786182922\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1786182922 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Volver a la opini\u00f3n de los expertos<\/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_773577354 {\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":42770,"parent":42727,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42769","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>Comportamiento de las levaduras y su caracterizaci\u00f3n - Fermentis<\/title>\n<meta name=\"description\" content=\"El objetivo es explicar de forma sencilla el comportamiento de la levadura y su caracterizaci\u00f3n para determinar qu\u00e9 cepa se ajusta a un tipo preciso de cerveza.\" \/>\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\/es\/knowledge-center\/expert-insights\/beer\/yeast-behaviour\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00f3mo estudiamos el comportamiento de las levaduras\" \/>\n<meta property=\"og:description\" content=\"El objetivo es explicar de forma sencilla el comportamiento de la levadura y su caracterizaci\u00f3n para determinar qu\u00e9 cepa se ajusta a un tipo preciso de cerveza.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fermentis.com\/es\/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=\"2026-03-31T03:00:04+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=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/es\\\/knowledge-center\\\/expert-insights\\\/beer\\\/yeast-behaviour\\\/\",\"url\":\"https:\\\/\\\/fermentis.com\\\/es\\\/knowledge-center\\\/expert-insights\\\/beer\\\/yeast-behaviour\\\/\",\"name\":\"Comportamiento de las levaduras y su caracterizaci\u00f3n - 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