Continuous primary fermentation of beer : yeast immobilization kinetics and product quality
Autor(a) principal: | |
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Data de Publicação: | 2005 |
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/1822/4674 |
Resumo: | A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to the conditions of beer fermentation. The volumetric productivity of the continuous system was approximately 5 times higher than of the batch fermentation. The aroma profile of green beer from the continuous immobilized fermentation, run at zero air flow and temperatures 13 16°C, was fully comparable to that produced by industrial batch technology. Generally, the diacetyl concentration in green beer from the continuous fermentation was higher than in batch process, however, its re-assimilation was enhanced by high total biomass concentration in the system. |
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Continuous primary fermentation of beer : yeast immobilization kinetics and product qualityFermentação primária da cerveja em contínuo : cinética de imobilização da levedura e qualidade do produtoBeerContinuousFermentationImmobilizationSpent grainsKinetic modelCervejaContínuoFermentaçãoImobilização“Drêches”A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to the conditions of beer fermentation. The volumetric productivity of the continuous system was approximately 5 times higher than of the batch fermentation. The aroma profile of green beer from the continuous immobilized fermentation, run at zero air flow and temperatures 13 16°C, was fully comparable to that produced by industrial batch technology. Generally, the diacetyl concentration in green beer from the continuous fermentation was higher than in batch process, however, its re-assimilation was enhanced by high total biomass concentration in the system.Foi estudada a fermentação primária em contínuo da cerveja num reactor “gas-lift” com a levedura imobilizada em “drêches”. O objectivo do trabalho foi optimizar as características organolépticas da cerveja verde produzida em contínuo através do controle do caudal e composição do ar e da temperatura. Pretendeu-se também prever a velocidade de imobilização de levedura cervejeira sendo, para tal, desenvolvido um modelo adaptado às condições de fermentação. A produtividade volumétrica do sistema contínuo foi cerca de 5 vezes superior à obtida em descontínuo. O perfil aromático da cerveja verde produzida em contínuo, utilizando um caudal nulo de ar e temperaturas entre os 13 e os 16º C, foi comparável ao perfil aromático da cerveja produzida em descontínuo, numa unidade industrial. Na generalidade das situações testadas, a concentração de diacetilo na cerveja verde obtida em contínuo foi maior que no processo descontínuo sendo a sua reassimilação aumentada pela maior concentração de biomassa no sistema contínuo.Fundação para a Ciência e a Tecnologia (FCT).SipalUniversidade do MinhoBrányik, TomášVicente, A. A.Teixeira, J. A.2005-032005-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/4674eng"Brazilian Journal of Food Technology". ISSN 1516-7275:5 (2005) 74-79.1516-7275http://www.ital.sp.gov.br/bj/html/bj.htminfo: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:RCAAP2023-07-21T12:12:08Zoai:repositorium.sdum.uminho.pt:1822/4674Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:04:02.436611Repositório 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 primary fermentation of beer : yeast immobilization kinetics and product quality Fermentação primária da cerveja em contínuo : cinética de imobilização da levedura e qualidade do produto |
title |
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
spellingShingle |
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality Brányik, Tomáš Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
title_short |
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
title_full |
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
title_fullStr |
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
title_full_unstemmed |
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
title_sort |
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
author |
Brányik, Tomáš |
author_facet |
Brányik, Tomáš Vicente, A. A. Teixeira, J. A. |
author_role |
author |
author2 |
Vicente, A. A. Teixeira, J. A. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Brányik, Tomáš Vicente, A. A. Teixeira, J. A. |
dc.subject.por.fl_str_mv |
Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
topic |
Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
description |
A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to the conditions of beer fermentation. The volumetric productivity of the continuous system was approximately 5 times higher than of the batch fermentation. The aroma profile of green beer from the continuous immobilized fermentation, run at zero air flow and temperatures 13 16°C, was fully comparable to that produced by industrial batch technology. Generally, the diacetyl concentration in green beer from the continuous fermentation was higher than in batch process, however, its re-assimilation was enhanced by high total biomass concentration in the system. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-03 2005-03-01T00:00:00Z |
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/1822/4674 |
url |
http://hdl.handle.net/1822/4674 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Brazilian Journal of Food Technology". ISSN 1516-7275:5 (2005) 74-79. 1516-7275 http://www.ital.sp.gov.br/bj/html/bj.htm |
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 |
Sipal |
publisher.none.fl_str_mv |
Sipal |
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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1799132447930056704 |