I've read a few articles on the topic and from what I think I understand, during anaerobic fermentations it's a cytosolic aldehyde dehydrogenase (ALD3) that seems responsible for acetate production, via NAD+ regeneration?
For some reason I did not find this in the S.C Genome Database?
Is it newly discovered, or why?
Believe me the ALD3 gene is there in...
I was wondering if you might comment on your opinion of acid washing versus using a chlorine dioxide (CLO2) wash. It seems that the use of CLO2 might be a bit easier and quicker than an acid wash based on [very limited] reading related to this subject.
-Is this something that might be relevant to a homebrewer?
-If you think this is a viable option, do you have any practical hints and/or...
The questions I have are:
1) What is are the commercially available options available to the average homebrewer for adding zinc to yeast and of those, which are more available, affordable, and unlikely to affect flavor of the beer due to either the formulation or additives?
2) What is the best way and time to add zinc? In an aerated starter?During the boil? During yeast pitching? Other?...
Can you please comment on the strategy of trying to aerate/oxygenate the yeast while they are in a STARTER rather than aerating the wort itself. (Please let me abuse the language and science a bit and just say that yeast need "a big swallow of oxygen" before they ferment beer.)
I understand that this is exactly your strategy in the production of dry yeast--i.e. dry yeast can be pitched...