The secret hidden behind the life of yeast: not everything is to be alive
Imagine that beer production is like a party and yeast is the main DJ. It is not enough to be on the dance floor, it has to have energy and good rhythm to keep the party running. Here the concept of vitality comes into play, that internal spark that indicates whether the cells are ready to transform the must into that delicious beer we love so much.
Why is vitality more important than simple viability?
The difference between a cell is alive and that it really works well in fermentation lies in its metabolic state. Having a high amount of living cells does not necessarily mean that they are in optimal conditions to produce alcohol and aromas. Vitality tells us if those cells are active, moving, with enzymes ready to act. In other words, it is not only to have the cells, but these are really chefs in the beer kitchen.
Modern techniques to measure the energy of our yeast
To check the status of yeast, scientists resort to tests that evaluate their metabolic activity, true gasoline for a good fermentation process. One of the most innovative and simple tools is the use of fluorescent dyes, those that shine in the dark, but in this case, they indicate whether the key enzymes are active and functional.
And what is in that magical dye?
The compound called CFDA-AM (yes, a long name, but easy to remember if you think of bright fluorescence) enters living cells and, thanks to specific enzymes, it becomes a tiny firefly that emits light. The brighter the cell, the more active it is, and that means that it is prepared to collaborate in fermentation.
From visual to tangible: interpreting fluorescence
When researchers analyze yeasts dyed with this substance, they obtain brightness histograms that show what percentage is truly ready to work. For a quality beer, we want most of these cells to have a high level of fluorescence, indicating that they are in full metabolic shape.
How does vitality evolve over time?
Studies have shown that, in storage conditions, yeast energy can decrease significantly in a few days. For example, a yeast lot saved for a week in the fridge shows a clear decrease in its metabolic capacity, reflected in lesser fluorescence. This descent can be measured exactly, allowing brewers to decide if that yeast is still useful or if it is better to look for new magical creatures for fermentation.
What is the use of all this in beer practice?
Implementing vitality analysis in the process not only prevents failed fermentations, but also optimizes final performance and taste. In a world where each drop counts, having precise and modern control over the health of yeast can make the difference between an average beer and an artisanal masterpiece.
Thinking about a brighter future for fermentation
Science reveals that with faster and more precise instruments, beer producers can guarantee yeast crops in their best state just before inoculation, which seeks not only to increase efficiency but also sustainability, reducing waste and ensuring constant quality beer. The evolution in the measurement of vitality suggests that the next generation of brewers will have smarter tools available and in tune with the very nature of yeast, those little beings that, with their energy, transform science into flavor.
