Glossary

Looking for the explanation for a specific term from the field of brewing technology? Or the exact definition of a complicated value? Here you will find the answers...

Ale	Top-fermented beer of British origin
Altbier yeasts	Special yeasts used for the production of Altbier
Aroma formation	Ability of yeast to form certain aroma components
Degree of output fermentation	Percentage of fermented extract in relation to total extract
Autolysis	Self-dissolution of yeast due to lack of nutrients
Brewery yeast	Brewer's yeast from partner companies
Brewery propagation	Yeast propagation in breweries
Biological acidification	Acidification of mash or wort using biological lactic acid
Frachture forming capacity	Type of yeast flocculation in the course of the main fermentation
Flocculating yeast	Yeasts with compact sedimentation behavior
Carlsberg flask	Small stainless steel tank for yeast propagation
Degeneration	Functional or morphological changes that represent a deterioration
Diacetyl degradation	Reduction of diacetyl via acetoin to 2.3-butanediol
Pressure resistance	Yeasts that are fermentable even at higher pressures
Final degree of fermentation	Laboratory-scale quotient (in %) between fermented extract and total extract
Ester formation	Formation of aromatic fermentation by-products during fermentation or storage
Ester spectrum	Specific pool of different ester components
Flavor components	Aromatic flavors and scents
Liquid yeast	Product available in a 0.5 l aluminium bottle
Fermentation activity	Strength of yeast-induced substrate transformation during fermentation
Fermenting properties	Fermentation properties of pure yeasts
Fermentation control	Control of the fermentation process by means of technological parameters
Fermentation rate	Time from fermentation to the end of main fermentation
Degree of fermentation in the fermentation cellar	Ratio of fermented extract to total extract at the end of fermentation
Fermenting medium	Substrate to be fermented
Fermentation by-products	Products of fermentation metabolism other than ethanol and CO2
Fermentation parameters	Technological process parameters during the fermentation process
Taste profile	Sum of characteristic taste components of a beer
Hefebank Weihenstephan	Traditional company serving the brewing industry, specialised in the distribution and storage of established yeast strains
Yeast cultures	Laboratory-produced yeast cultures
Pure culture yeast	Yeast cultivated from an isolated yeast cell
Yeast strain	Yeast which, due to its genetic make-up or other characteristics, is considered a separate strain
Yeast stress reactions	Behavior of yeast under unfavorable living conditions
Propagation conditions	Defined conditions for the purpose of yeast propagation
Propagation	Controlled reproduction of microorganisms
Highly fermenting yeast	Yeast with very good extract fermentation, close to the final degree of fermentation.
Kölsch beer	Top-fermented beer speciality from the Cologne area
Cold trub separation	Separation of trub before or after the start of fermentation
Laboratory production	Controlled yeast propagation in the laboratory
Pure laboratory cultivation	Pure yeast propagation produced in the laboratory
Lactobacillus amylolyticus	Lactic acid strain that is well suited for biological mash and / or wort acidification
Lactobacillus amylovorus	Lactic acid strain that is well suited for biological mash and / or wort acidification
Storage	Production phase following fermentation and maturation of the beer
Maltose / Maltotriose	Fermentable sugar in beer wort
MRS	Special nutrient medium for the cultivation of lactic acid bacteria, among other things
Munich dark	Popular dark beer specialty
Mutation	Permanent alteration of the genetic material
Top-fermented	Property of yeasts rising to the top at the end of fermentation
Compressed yeast	Brewer's yeast, which is first centrifuged and then pressed
Pure yeast	See 'pure culture yeast'
Strains	See 'yeast strain'
Starter cultures	Pure strain yeasts of the Hefebank Weihenstephan to start a propagation in a brewery
Temperature control	Observance of a specific temperature scheme during fermentation
Bottom-fermented	Property of yeasts which settle on the bottom towards the end of fermentation