Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/31635

TitleHigh gravity primary continuous beer fermentation using flocculent yeast biomass
Author(s)Pires, Eduardo J.
Teixeira, J. A.
Brányik, Tomáš
Côrte-Real, Manuela
Brandão, Tiago
Vicente, A. A.
KeywordsYeast flocculation
Continuous beer fermentation
Volumetric productivity
Diacetyl accumulation
Issue date2014
PublisherInstitute of Brewing & Distilling
JournalJournal of the Institute of Brewing
CitationPires, Eduardo J.; Teixeira, José A.; Brányik, T.; Côrte-Real, Manuela; Brandão, Tiago; Vicente, A. A., High gravity primary continuous beer fermentation using flocculent yeast biomass. Journal of the Institute of Brewing, 120(4), 486-494, 2014
Abstract(s)The current work assessed a new immobilized cell reactor system throughout a long-term (54 days) continuous primary fermentation of lager-type wort of high specific gravity. The experiment was performed in a 4 L airlift bioreactor and immobilization of biomass was attained solely by flocculation. Despite the constant liquid agitation and washout of biomass, up to 53 g dry wt/L of yeast remained immobilized in the system. Two types of beer were produced without interrupting the reactor, based on two types of wort: a Pilsener type with high specific gravity of 15.6 ± 0.3°P; and a dark lager wort with specific gravity of 14.4 ± 0.03°P. Even during the inlet of high gravity wort, the desired attenuation was achieved without the need for either recirculation or an auxiliary second stage bioreactor. The specific saccharide consumption rate was kept around 7.9 ± 0.4 g/L/h and ethanol productivity oscillated at 3.36 ± 0.2 g/L/h for nearly a month. During this period the volumetric productivity of the current bioreactor reached 1.6 L beer/L/day. The green beers produced from the Pilsener and dark lager worts met the standards of regular finished primary beer fermentation. The productivity of diacetyl through the entire experiment could be correlated to the free amino nitrogen consumption rate. Copyright © 2014 The Institute of Brewing & Distilling
TypeArticle
URIhttp://hdl.handle.net/1822/31635
DOI10.1002/jib.171
ISSN0046-9750
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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