| One of SPL's core strengths is the ability to develop and manufacture our own dried yeast strains available for supply in either bulk or sachets to both the homebrew and commercial drinks sectors.
Drawing on our wealth of knowledge, expertise and state of the art facilities, we have the capabilities to develop and isolate new strains. Then through the correct propagation and drying methods, it has allowed us and continues to allow us, to bring NEW strains to the commercial and homebrew drinks sectors. Our yeast strains are used in the production of spirits, liqueurs, beers, ciders, wines, alcobases and a significant number of other flavoured and unflavoured alcoholic beverages.
SPL supplies their core yeast strains, nutrition, carbons and spirit flavourings to the commercial alcoholic drinks industry and is responsible for a variety of market leading and award winning brands around the world.
One yeast cell is invisible to the naked eye, measuring about 1/100th of a millimetre. Most people can resolve down to 1/10th of a millimetre so the yeast cell is 10 times too small to see. One gram of SPL yeast will contain 10,000 MILLION living yeast cells (expressed as 1 x 1010 CFU/g).
There are many thousands of different strains of yeast, but only a small number of these strains are suitable for the fermentation of pure sugar into alcohol. Since 1992 SPL has carried out in excess of 10,000 individual fermentations as part of an ongoing screening program to identify the `best` alcohol yeast strains for the fermentation of pure sugar into alcohol.
In addition to the ongoing yeast strain screening program, SPL is actively working with leading Universities in the United Kingdom looking for further improvements within the areas of temperature tolerance, yield (grams of ethanol per kilogram of sugar), fermentable ethanol ceiling and tolerance, alcohol purity and rate of fermentation. The most significant projects have been;