ABSTRACT
The effects of temperature on the growth of yeast and on its metabolic activity in distiller’s malt wort have been studied. In un-aerated fermentations, maximum yeast production takes place at about 30° C. whereas the growth rate in aerated cultures is highest at 35° C. The lag phase of the yeast studied fell from 6 hr. at 20° C. to 2-8 hr. at 25° C. and was not thereafter greatly affected by increases of temperature until 42° C. was reached, at which point growth ceased. Maltase activity was maximal at 25° C. when considered in terms of unit quantities of either yeast or fermenting wort, but the optimum temperature for initial fermentation velocity varied according to the time over which the measurement was made, being maximal at 40° C. for 0-5 hr., and at 35° C. for 2 hr. Alcohol production was highest at 25° C. whereas glycerol and higher alcohol formation took place optimally at 30° C.