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Note 3: Quotation from ref. Flocculation, in the field of chemistry, is a process wherein colloids come out of suspension in the form of floc or flake; either spontaneously or due to the addition of a clarifying agent.
Therefore, only chain formation and flocculation are of relevance to the brewing industry. Yeast flocculation is distinct from agglomeration (âgritâ formation), which is irreversible and occurs most commonly in baker's yeast when strains fail to separate when resuspended (Guinard and Lewis, 1993).lthough this flocculation phenotype has not been fully characterised, it is differentiated from other flocculation phenotypes by a lack of inhibition of the zymolectin-like reaction in the presence of mannose (Dengis and Rouxhet, 1997; Guo et al., 2000; Smart, 2001).