Continuous beer fermentation diacetyl as a villain

Detalhes bibliográficos
Autor(a) principal: Pires, Eduardo J.
Data de Publicação: 2015
Outros Autores: Teixeira, J. A., Brányik, Tomáš, Brandão, Tiago, Vicente, A. A.
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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spelling 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
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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
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eu_rights_str_mv openAccess
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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)
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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
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