Fortified yeast has improved the quality of several yeast products
Yeast has been used to ferment various delicious foods and drinks since thousands of years and thanks to modern science fortified yeast has improved the quality of several yeast products. If you love making several foods or drinks through fermentation then you should learn all about such hardy yeast variants to improve the quality and quantity of your end products.
Humans had discovered the bubbly benefits of yeast many, many years ago and now use it to churn up various foods such as breads, cakes, pizza bases, cookies, muffins, and many more. All these products use fermentation methods that include the presence of oxygen. This results in aerobic respiration where yeast ferments the key ingredient, i.e. dough, into mild ethanol and carbon dioxide that provides bubbles of gas within that dough. The ethanol is burnt away during the baking process and what you receive is light and fluffy bread, cakes, etc.
Over the years, man also discovered that if yeast was allowed to ferment a mixture of water with other ingredients including various fruits such as grapes, apples, etc, vegetables such as potatoes, etc, or grains such as wheat, maize, etc, then the resultant drink contained mild to strong alcohol strength that provided a wonderful buzz upon consumption. The result was the introduction of several liquid yeast products such as beer, wine, whiskey, rum, vodka, and many more that you can find lined up in stores all around the globe. However, in order to turn the liquid mixture into liquid alcohol, alcohol producers need to use the anaerobic respiration process where oxygen is barred from the fermentation process. The result is purer and stronger ethanol along with carbon dioxide gas.
The most common species of yeast that is used to ferment most products is Saccharomyces cerevisiae and several variants are used to ferment different types of food and liquids. For example, baker’s yeast is used to ferment various bakery foods while wine yeast is used to ferment various wines. However, ordinary yeast is quite delicate when it comes to tolerating strong alcohol and high temperatures. Thus, ordinary yeast can die when alcohol strength levels peak at 12 percent of if the temperature rises considerably during the ethanol fermentation process.
If you love to produce alcoholic beverages in small or large quantities then you need extra-ordinary yeast that has been fortified with micro nutrients in the form of vitamins, enzymes, amino-acids and minerals. This yeast is available as turbo yeast and this hardy yeast can ferment alcohols up to 17 percent even at temperatures as high as 38 degrees Celsius. You can now get a strong yield even if your mixture is weak while also extracting a higher yield of ethanol or alcohol from each batch. Your end products will also be much stronger as compared to products derived from ordinary yeast while your batches will also get fermented faster when you engage in sugar fermentation with turbo yeast.
If you love brewing and fermenting your own ethanol or even bio ethanol for your vehicles engines, you will be pleased with what modern science has to offer you. You will certainly be rewarded with improved yeast products when you use fortified yeast such as turbo yeast and you will now be able to achieve high strengths in your alcohol as well as extract larger yields from each batch.