Maintaining the right temperature is good for yeast growth
Various types of yeasts can only engage in effective fermentation within specific temperature ranges and maintaining the right temperature is good for yeast growth. Active yeasts are micro-organisms from the fungi family and grow as well as multiply once they are blended into foods and drinks that require to be fermented.
Ethanol alcohol is produced only when sugars present in the mixtures containing water and crushed or milled grains or vegetables or fruits are transformed into the desired alcohols after the process of yeast fermentation. The yeast that is added to the mixture needs to grow and survive under varying temperatures as well as keep on multiplying and fermenting until the alcohol or spirit with the required strength is ready. In case yeast cannot grow in the mixture then this could lead to stuck fermentation that could be very difficult to revive.
Yeast requires carbon to grow and they find this carbon in various sugars such as glucose, dextrose, fructose, sucrose, etc. Yeast do not ferment non-fermentable sugars and alcohol producers might let that sugar remain in the mixture if it is required to be present in the end product. Common species of yeast such as saccharomyces cerevisiae yeast can grow comfortably when yeast temperature is maintained between 15 and 27 degrees Celsius. However, these yeasts can survive only in alcohols with low strengths and thus hardier yeast species or variants are needed to grow and ferment in stronger alcohols or spirits.
Other brewing yeast or distillers yeast such as wine yeast as well as vodka yeast can grow in moderate to strong alcohols as they have improved alcohol tolerance levels. One such variant of active yeast is turbo yeast, which features improved tolerance levels to high strength alcohol as well as enjoys healthy yeast growth even in higher temperatures. Once yeast latch on to sugars such as glucose then they transform each molecule of glucose into two molecules of ethanol and two molecules of carbon dioxide too. This enables alcohol producers to end up with fizzy alcoholic beverages that then need to pass through various other processes to finally achieve the desired end product with the required alcoholic strength, acidity, color, and flavor. Most processes involve secondary fermentation processes to improve the clarity, taste and strength of the final product.
However, yeast can stop growing in extremely cold temperatures that are below their designated range. They can also stop fermenting in case of high temperatures while they can also die in case the alcohol strength rises above prescribed limits. Thus, yeasts with wider tolerances in terms of temperature and alcoholic strength such as turbo yeast can increase the yield of alcohol for commercial alcohol producers as well as eager home-brewers that ultimately want improved quality and quantity of alcoholic drinks in return for their efforts.
Yeasts need to grow healthily if they are to perform the task of converting sugar into ethanol alcohol. This is only possible if alcohol producers have healthy yeasts free of harmful bacteria or wild yeast strains in the first place. Maintaining the right temperature is also good for yeast growth and producers can happily end up with alcohol drinks with the right taste, acidity, color, and strength.