Continuous Primary Fermentation of Beer with Yeast Immobilized on Spent Grains—The Effect of Operational Conditions

Brányik, Tomáš; Vicente, A. A.; Cruz, José Machado; Teixeira, J. A.

doi:10.1094/asbcj-62-0029

Cited by 31 publications

(53 citation statements)

References 18 publications

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“…A similar trend was observed by Virkajärvi et al 38 during the continuous fermentation of high-gravity and very-highgravity worts ranging from 15 to 24°Plato. The ADF and RDF obtained in the present work for the 13.4°Plato wort also resembled those previously attained with an airlift reactor system using BSG as the carrier 5,6 . Notwithstanding, the RDF (56.8%) obtained for the highest gravity wort was lower than that found for a one-stage tubular bioreactor with yeast immobilised in porous glass beads (65%) 38 .…”

Section: Influence Of Wort Original Gravity (Og) On Fermentative Parasupporting

confidence: 86%

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High Gravity Brewing by Continuous Process Using Immobilised Yeast: Effect of Wort Original Gravity on Fermentation Performance

Dragone¹,

Mussatto²,

Silva³

2007

Journal of the Institute of Brewing

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The present work evaluated the influence of all-malt wort original gravity on fermentative parameters and flavour-active compound formation during primary fermentation of high gravity brewing by a continuous process using a lager yeast immobilised on a natural carrier obtained from brewer's spent grain (the main brewery by-product). The all-malt worts with original gravity (OG) ranging from 13.4 to 18.5°Plato were prepared by diluting a very-high-gravity wort (20°Plato) with sterile brewery water. The continuous assay was carried out in a bubble column bioreactor with a total working volume of 5.2 litres, at 15°C, using a constant gas flow rate of 250 mL/min (200 mL/min of CO 2 and 50 mL/min of air) and a dilution rate of 0.04 h -1 (residence time of 25 h). The results indicated that as the wort OG was increased, the ethanol concentration of the outflowing beer increased. On the other hand, the continuous fermentation of the most concentrated worts (16.6 and 18.5°Plato) resulted in beers with unbalanced flavour profiles due to excessive ethyl acetate formation. The immobilised cell concentration appeared to be nearly independent from increasing wort OG.

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Section: Influence Of Wort Original Gravity (Og) On Fermentative Parasupporting

confidence: 86%

“…Recent studies [4][5][6] have demonstrated the feasibility of continuous primary fermentation of all-malt worts with original gravities below 14°Plato, using brewing yeast immobilised on BSG. In these studies, the ethanol concentration in the produced green beers was lower than 5% (v/v).…”

Section: Influence Of Wort Original Gravity (Og) On Fermentative Paramentioning

confidence: 99%

High Gravity Brewing by Continuous Process Using Immobilised Yeast: Effect of Wort Original Gravity on Fermentation Performance

Dragone¹,

Mussatto²,

Silva³

2007

Journal of the Institute of Brewing

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“…The excess cell growth in continuous fermentation systems is often a result of over-aeration. There have been several studies on the influence of aeration on by-product formation in continuous systems 8,50,111 . Despite this, the results are difficult to transfer between different systems due to a lack of comprehensive engineering data on oxygen transfer rates in various types of bioreactors applied for continuous beer fermentation to date.…”

Section: Vicinal Diketonesmentioning

confidence: 99%

“…The majority of these interventions are based on the stimulation of the growth intensity, e.g. dissolved oxygen concentration and temperature, enhancing the higher alcohol formation 8,49,88 . A positive effect on higher alcohol production has been provoked also by the immobilization-induced acceleration of cell metabolism 82,83 .…”

Section: Higher Alcoholsmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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“…The cell viability was measured by counting the dead cells stained with methylene blue. Immobilised biomass was determined according to Brányik et al (2004).…”

Section: Microorganismsmentioning

confidence: 99%

Optimisation of lab-scale continuous alcohol-free beer production

Lehnert¹,

Novák²,

Macieira³

et al. 2009

Czech J. Food Sci.

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Lehnert R., Novák P., Macieira F., Kuřec M., Teixeira J.A., Branyik T. (2009): Optimisation of labscale continuous alcohol-free beer production. Czech J. Food Sci., 27: 267-275.In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

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Continuous Primary Fermentation of Beer with Yeast Immobilized on Spent Grains—The Effect of Operational Conditions

Cited by 31 publications

References 18 publications

High Gravity Brewing by Continuous Process Using Immobilised Yeast: Effect of Wort Original Gravity on Fermentation Performance

High Gravity Brewing by Continuous Process Using Immobilised Yeast: Effect of Wort Original Gravity on Fermentation Performance

A Review of Flavour Formation in Continuous Beer Fermentations*

Optimisation of lab-scale continuous alcohol-free beer production

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