Long-Term Stability of Immobilized Yeast Columns in Primary Fermentation

Virkajärvi, Ilkka; Kronlöf, Jukka

doi:10.1094/asbcj-56-0070

Cited by 27 publications

(23 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This can be achieved by means of controlling the process parameters such as temperature, aeration and residence time in each reactor separately. The number of reactors in multi-stage systems results from a compromise between flavour requirements, investment and operational costs 95,110,119 .…”

Section: Continuous Mode Of Reactor Operationmentioning

confidence: 99%

“…Taking into consideration the long periods of time (several months) that immobilized cells are spending in a continuous reactor 91,110 , the question of the immobilized cell aging process is even more relevant. The viability and fermentation capacity (vitality) of immobilized brewing yeast in continuous fermentations have already been reported to decrease 10,37,45,46,72 .…”

Section: Aging Of Yeast In Continuous Culturesmentioning

confidence: 99%

See 1 more Smart Citation

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

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.

show abstract

Section: Continuous Mode Of Reactor Operationmentioning

confidence: 99%

Section: Aging Of Yeast In Continuous Culturesmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…20 It was mentioned that the changes may be a result of the shock (sudden increase of the dilution rate) to the yeast.…”

Section: Wort Gravity and Feed Volumementioning

confidence: 99%

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Willaert

Nedović

2006

J of Chemical Tech & Biotech

114

102

View full text Add to dashboard Cite

Immobilised cells are increasingly being used in bio-industries and may also have benefits for the brewing industry. The major challenge to applying this technology successfully in breweries is focused on the main fermentation in combination with the secondary fermentation. In particular, the control and fine-tuning of the flavour profile during the main fermentation require further investigation. In this review, the influence of immobilised cell technology on the production of the flavour-active compounds (i.e. higher alcohols, esters and vicinal diketones) is discussed. Control strategies that are based on the manipulation of parameters during fermentation such as temperature, feed volume, wort gravity, wort composition and aeration are explained. Finally, bioreactor configurations that may facilitate immobilised cells in performing the primary fermentation are evaluated.

show abstract

“…As a consequence of this, biomass growth control by aeration rate and process temperature optimisation must be carried out and/or an accelerated diacetyl precursor conversion and maturation system applied 9 to decrease the diacetyl concentration in the final product to under the taste threshold in beer. It is speculated that air input, the driving force for circulation in the ALR, could to a large extent be replaced by CO 2 to reduce excessive cell growth 21 . Another indicator of the excessive biomass growth in the ALR was the high free amino nitrogen (FAN) consumption.…”

Section: -Rjpyirgi Sj XLI Jiih Vexi Sr Qemr Jivqirxexmsr Tivjsvqergimentioning

confidence: 99%

Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains

Brányik

Vicente

Cruz³

et al. 2002

Journal of the Institute of Brewing

View full text Add to dashboard Cite

This work demonstrated the technological feasibility of the three-phase airlift bioreactor (ALR) with brewing yeast immobilized on spent grains (a brewing by-product) for continuous beer production. The optimum fermentation performance of the one stage immobilized cell bioreactor was achieved at residence times between 18-25 h (dilution rate 0.04-0.055 h -1 ) and was characterized by an apparent degree of attenuation in the range of 70-80%. The productivity of the system in terms of ethanol concentration in green beer (ca. 4.2%) was satisfactory. Although the diacetyl concentration in the young beer was high (0.32 mg L -1 at D = 0.04 h -1 ) it is speculated that the level could be reduced by cell growth control, aeration and temperature optimisation. The immobilized yeast fermentation in the ALR was shown to be robust in recovery after process upsets.

show abstract

Long-Term Stability of Immobilized Yeast Columns in Primary Fermentation

Cited by 27 publications

References 3 publications

A Review of Flavour Formation in Continuous Beer Fermentations*

A Review of Flavour Formation in Continuous Beer Fermentations*

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains

Contact Info

Product

Resources

About