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"Fruity esters" may be formed if the yeast undergoes temperatures near 21 °C (70 °F), or if the fermentation temperature of the beverage fluctuates during the process. Lager yeast normally ferments at a temperature of approximately 5 °C (41 °F) or 278 k, where Saccharomyces cerevisiae becomes dormant.
The biochemical process of fermentation itself creates a lot of residual heat which can take the must out of the ideal temperature range for the wine. Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine.
Optimum temperature in brewing 68–74 °C (154–165 °F) 58–65 °C (136–149 °F) ... In fermentation, yeast ingests sugars and excretes ethanol.
During this time, temperatures should be kept at optimum temperature for the particular yeast strain being used. For ale this temperature is usually 18–24 °C (64–75 °F); [61] [62] [63] for lager it is usually much colder, around 10 °C (50 °F).
It may be performed at bulk-fermentation temperatures, [29] or temperatures up to about 95–100 °F (35–38 °C), and with 83–88% relative humidity. [21] Yeast thrives within the temperature range of 70–95 °F (21–35 °C), [7] and within that range, warmer temperatures result in faster baker's yeast fermentation times. The proofing ...
P. furiosus grows between 70 °C (158 °F) and 103 °C (217 °F), with an optimum temperature of 100 °C (212 °F), and between pH 5 and 9 (with an optimum at pH 7). Since it uses fermentation of carbohydrates, it grows well on yeast extract, maltose, cellobiose, β-glucans, starch, and protein sources (tryptone, peptone, casein, and meat ...
In order to guarantee the microbiological safety of the boiled must, it is cooled on the same day to 20–22 °C, the optimum temperature for yeast to propagate. A yeast solution is then added to the must in a fermentation tank in a process known as "pitching". Violent fermentation takes 6–10 days.
The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation.