Editing Flocculation (section)

=== Brewing ===
{{main|Yeast flocculation}}
In the brewing industry flocculation has a different meaning. It is a very important process in [[fermentation]] during the production of beer where cells form macroscopic flocs. These flocs cause the yeast to sediment or rise to the top of a fermentation at the end of the fermentation. Subsequently, the yeast can be collected (cropped) from the top ([[ale]] fermentation) or the bottom ([[lager]] fermentation) of the fermenter in order to be reused for the next fermentation.

[[Yeast flocculation]] is partially determined by the calcium concentration, often in the 50-100ppm range.<ref>{{cite web|last1=Brungard |first1 =Martin|title=Water Knowledge|url=https://sites.google.com/site/brunwater/water-knowledge|website=Bru'n Water|date = 20 February 2018}}</ref>  Calcium salts can be added to cause flocculation, or the process can be reversed by removing calcium by adding [[phosphate]] to form insoluble calcium phosphate, adding excess [[sulfate]] to form insoluble calcium sulfate, or adding [[EDTA]] to [[chelate]] the calcium ions. While it appears similar to sedimentation in colloidal dispersions, the mechanisms are different.<ref>{{Cite journal|title = Flocculation in Saccharomyces cerevisiae |journal=Food Res. Int.|date = 1999|pages =421–440|volume = 31|first1 = Y-L.|last1 = Jin |first2 = R.A..|last2 = Speers|issue=6–7 |doi=10.1016/S0963-9969(99)00021-6 }}</ref>