Optimisation of lab-scale continuous alcohol-free beer production
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/11341 |
Resumo: | 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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Optimisation of lab-scale continuous alcohol-free beer productionAlcohol-free beerContinuous reactorImmobilised yeastBeer flavourScience & TechnologyIn 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.Ministry of Education, Youth and Sports of the Czech RepublicInstitute of Agricultural and Food Information, Czech RepublicUniversidade do MinhoLehnert, RadekNovák, PavelMacieira, FilipeKuřec, MichalTeixeira, J. A.Brányik, Tomáš20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/11341eng"Czech Journal of Food Sciences". ISSN 1212-1800. 27:4 (2009) 267-275.1212-180010.17221/128/2009-CJFSinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:34:21Zoai:repositorium.sdum.uminho.pt:1822/11341Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:30:02.163655Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Optimisation of lab-scale continuous alcohol-free beer production |
title |
Optimisation of lab-scale continuous alcohol-free beer production |
spellingShingle |
Optimisation of lab-scale continuous alcohol-free beer production Lehnert, Radek Alcohol-free beer Continuous reactor Immobilised yeast Beer flavour Science & Technology |
title_short |
Optimisation of lab-scale continuous alcohol-free beer production |
title_full |
Optimisation of lab-scale continuous alcohol-free beer production |
title_fullStr |
Optimisation of lab-scale continuous alcohol-free beer production |
title_full_unstemmed |
Optimisation of lab-scale continuous alcohol-free beer production |
title_sort |
Optimisation of lab-scale continuous alcohol-free beer production |
author |
Lehnert, Radek |
author_facet |
Lehnert, Radek Novák, Pavel Macieira, Filipe Kuřec, Michal Teixeira, J. A. Brányik, Tomáš |
author_role |
author |
author2 |
Novák, Pavel Macieira, Filipe Kuřec, Michal Teixeira, J. A. Brányik, Tomáš |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Lehnert, Radek Novák, Pavel Macieira, Filipe Kuřec, Michal Teixeira, J. A. Brányik, Tomáš |
dc.subject.por.fl_str_mv |
Alcohol-free beer Continuous reactor Immobilised yeast Beer flavour Science & Technology |
topic |
Alcohol-free beer Continuous reactor Immobilised yeast Beer flavour Science & Technology |
description |
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. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009 2009-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/11341 |
url |
http://hdl.handle.net/1822/11341 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Czech Journal of Food Sciences". ISSN 1212-1800. 27:4 (2009) 267-275. 1212-1800 10.17221/128/2009-CJFS |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Institute of Agricultural and Food Information, Czech Republic |
publisher.none.fl_str_mv |
Institute of Agricultural and Food Information, Czech Republic |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799132802542731264 |