The ratio of calcium to magnesium ions in brewing water significantly affects yeast flocculation, the process where yeast cells clump together and settle out of suspension after fermentation. Calcium ions (Ca2+) promote flocculation, while magnesium ions (Mg2+) tend to inhibit it. Calcium ions enhance flocculation by binding to negatively charged compounds on the yeast cell surface, forming bridges between cells and encouraging them to aggregate. Specifically, calcium interacts with lectins (carbohydrate-binding proteins) on the yeast cell wall, facilitating cell-to-cell adhesion. A higher concentration of calcium....
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