In this review, areas of colloid science including the DLVO theory, flocculation kinetics and suspension rheology are outlined and their applicability to the study of yeast flocculation discussed. Specifically, fundamental methods of predicting cell-cell interaction energies, orthokinetic flocculation rates and rheological flow properties of flocculent suspensions are detailed. While the application of these theories to brewing systems is somewhat difficult, they may aid our understanding of brewing yeast flocculation. The limited information available on the colloidal nature and properties of brewing yeast cells is also summarized.
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Speers et al. (1992) studied this question.
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