Rapid fermentation of beer using an immobilized yeast multistage bioreactor system

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.

Section: Organic Acidsmentioning

confidence: 96%

Section: Continuous Mode Of Reactor Operationmentioning

confidence: 99%

Section: Vicinal Diketonesmentioning

confidence: 99%

Section: Higher Alcoholsmentioning

confidence: 99%

Section: Organic Acidsmentioning

confidence: 99%

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A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

New Developments in the Brewing Industry Using Immobilised Yeast Cell Bioreactor Systems*

Mensour

Margaritis

Briens

et al. 1997

The use of immobilised yeast cell systems in industry has been extensively reported in the literature. The brewing industry is closely examining immobilisation technology and evaluating its merits. Various immobilisation methods are available to researchers and the nature of the application often dictates the choice of an immobilisation matrix. Industrial scale systems utilising immobilised yeast cells adsorbed to pre-formed carriers have been used for the production of low alcohol beers and for maturation or secondary fermentation of beer. Research relating to the primary fermentation of beer continues and several groups have developed laboratory scale systems. An overview of the respective technologies is provided and several relevant industrial applications cited.

Fundamentals of Immobilised Yeast Cells for Continuous Beer Fermentation: A Review

Pilkington

Margaritis

Mensour

et al. 1998

115

Recent fundamental research conducted on immobilised cells with a focus on continuous primary beer fermentation is presented in this review. The knowledge of whole-cell immobilisation, continuous fermentation, yeast biochemistry associated with beer flavour production, and bioreactor engineering design is required to apply immobilised yeast cells for industrial scale beer production. Understanding how immobilisation and continuous bioreactor operation affect yeast cell metabolism and viability will provide the groundwork for optimising beer quality. The latest studies on immobilised cell carriers, viability, vitality, mass transfer characteristics and bioreactor design indicate that an industrial scale immobilised cell system for primary beer fermentation may soon be a reality in the modern brewery.