Continuous beer fermentation diacetyl as a villain
Autor(a) principal: | |
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Data de Publicação: | 2015 |
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/1822/34389 |
Resumo: | This work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass. Fermentation performance of the tested setup was unique as it reached a maximum saccharide consumption rate of 9.43 g L1 h1 and an ethanol productivity of 3.75 g L1 h1. Despite the high levels of diacetyl present in the green beer, a regular maturation was able to reduce it to below threshold values in up to 15 days. It was observed that diacetyl production was strongly correlated with wort composition injected into the system, rather than with the large amount of biomass immobilized in the bioreactor (up to 727 × 106 cell mL1). Organoleptic tests showed that the maturated beer had no major defects. |
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Continuous beer fermentation diacetyl as a villainContinuous beer fermentationBeer maturationDiacetylScience & TechnologyThis work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass. Fermentation performance of the tested setup was unique as it reached a maximum saccharide consumption rate of 9.43 g L1 h1 and an ethanol productivity of 3.75 g L1 h1. Despite the high levels of diacetyl present in the green beer, a regular maturation was able to reduce it to below threshold values in up to 15 days. It was observed that diacetyl production was strongly correlated with wort composition injected into the system, rather than with the large amount of biomass immobilized in the bioreactor (up to 727 × 106 cell mL1). Organoleptic tests showed that the maturated beer had no major defects.Eduardo Pires gratefully acknowledges the Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) for PhD fellowship support (SFRH/BD/61777/2009). All material supplied by UNICER Bebidas de Portugal, S.A. (S. Mamede de Infesta, Portugal) as well as the technical support of company members Sonia Meireles and Helena Cunha is gratefully acknowledged. The financial contributions of the EU FP7 project EcoBioCAP - Ecoefficient Biodegradable Composite Advanced Packaging, grant agreement no. 265669 as well as of the Ministry of Education, Youth and Sports of the Czech Republic (MSM 6046137305) are gratefully acknowledged.Institute of Brewing & DistillingUniversidade do MinhoPires, Eduardo J.Teixeira, J. A.Brányik, TomášBrandão, TiagoVicente, A. A.20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/34389eng0046-975010.1002/jib.205info: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:RCAAP2023-07-21T12:42:49Zoai:repositorium.sdum.uminho.pt:1822/34389Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:40:09.256025Repositório 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 |
Continuous beer fermentation diacetyl as a villain |
title |
Continuous beer fermentation diacetyl as a villain |
spellingShingle |
Continuous beer fermentation diacetyl as a villain Pires, Eduardo J. Continuous beer fermentation Beer maturation Diacetyl Science & Technology |
title_short |
Continuous beer fermentation diacetyl as a villain |
title_full |
Continuous beer fermentation diacetyl as a villain |
title_fullStr |
Continuous beer fermentation diacetyl as a villain |
title_full_unstemmed |
Continuous beer fermentation diacetyl as a villain |
title_sort |
Continuous beer fermentation diacetyl as a villain |
author |
Pires, Eduardo J. |
author_facet |
Pires, Eduardo J. Teixeira, J. A. Brányik, Tomáš Brandão, Tiago Vicente, A. A. |
author_role |
author |
author2 |
Teixeira, J. A. Brányik, Tomáš Brandão, Tiago Vicente, A. A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Pires, Eduardo J. Teixeira, J. A. Brányik, Tomáš Brandão, Tiago Vicente, A. A. |
dc.subject.por.fl_str_mv |
Continuous beer fermentation Beer maturation Diacetyl Science & Technology |
topic |
Continuous beer fermentation Beer maturation Diacetyl Science & Technology |
description |
This work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass. Fermentation performance of the tested setup was unique as it reached a maximum saccharide consumption rate of 9.43 g L1 h1 and an ethanol productivity of 3.75 g L1 h1. Despite the high levels of diacetyl present in the green beer, a regular maturation was able to reduce it to below threshold values in up to 15 days. It was observed that diacetyl production was strongly correlated with wort composition injected into the system, rather than with the large amount of biomass immobilized in the bioreactor (up to 727 × 106 cell mL1). Organoleptic tests showed that the maturated beer had no major defects. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z |
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/1822/34389 |
url |
http://hdl.handle.net/1822/34389 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0046-9750 10.1002/jib.205 |
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 Brewing & Distilling |
publisher.none.fl_str_mv |
Institute of Brewing & Distilling |
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) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132945174233088 |