Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/8246

TitleHigh gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
Author(s)Silva, Daniel Pereira da
Brányik, Tomáš
Dragone, Giuliano
Vicente, A. A.
Teixeira, J. A.
Silva, João B. Almeida e
KeywordsBeer
Fermentation
High gravity
Continuous
Immobilization
Sensorial analysis
Issue date2008
PublisherInstitute of Chemistry, Slovak Academy of Sciences
JournalChemical Papers
Citation"Chemical papers". ISSN 0366-6352. 62:1 (2008) 34-41.
Abstract(s)This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process. The technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers was also demonstrated. The influence of process parameters on fermentation performance and quality of the obtained beers was studied by sensorial analysis. No significant difference in the degree of acceptance between the obtained products and some traditional market brands was found.
TypeArticle
URIhttp://hdl.handle.net/1822/8246
DOI10.2478/s11696-007-0076-6
ISSN0366-6352
Publisher versionhttp://www.chempap.org
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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