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|Title:||High gravity primary continuous beer fermentation using flocculent yeast biomass|
|Author(s):||Pires, Eduardo J.|
Teixeira, J. A.
Vicente, A. A.
Continuous beer fermentation
|Publisher:||Institute of Brewing & Distilling|
|Journal:||Journal of the Institute of Brewing|
|Citation:||Pires, 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|
|Appears in Collections:||CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series|