High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality

Detalhes bibliográficos
Autor(a) principal: Silva, Daniel Pereira da
Data de Publicação: 2008
Outros Autores: Brányik, Tomáš, Dragone, Giuliano, Vicente, A. A., Teixeira, J. A., Silva, João B. Almeida e
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/8246
Resumo: This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process. The technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers was also demonstrated. The influence of process parameters on fermentation performance and quality of the obtained beers was studied by sensorial analysis. No significant difference in the degree of acceptance between the obtained products and some traditional market brands was found.
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spelling High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer qualityBeerFermentationHigh gravityContinuousImmobilizationSensorial analysisScience & TechnologyThis study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process. The technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers was also demonstrated. The influence of process parameters on fermentation performance and quality of the obtained beers was studied by sensorial analysis. No significant difference in the degree of acceptance between the obtained products and some traditional market brands was found.FAPESP; CAPES; CNPq (Brazil); Malteria do Vale, Wallerstein Industrial e Commercial, Corn Products Brasil; Johnson-Diversey; FCT/Portugal; MŠMT Czech Republic; Unicer S.A.Institute of Chemistry, Slovak Academy of SciencesUniversidade do MinhoSilva, Daniel Pereira daBrányik, TomášDragone, GiulianoVicente, A. A.Teixeira, J. A.Silva, João B. Almeida e20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/8246eng"Chemical papers". ISSN 0366-6352. 62:1 (2008) 34-41.0366-635210.2478/s11696-007-0076-6http://www.chempap.orginfo: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:RCAAP2024-05-11T06:30:46Zoai:repositorium.sdum.uminho.pt:1822/8246Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T06:30:46Repositório 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 High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
title High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
spellingShingle High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
Silva, Daniel Pereira da
Beer
Fermentation
High gravity
Continuous
Immobilization
Sensorial analysis
Science & Technology
title_short High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
title_full High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
title_fullStr High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
title_full_unstemmed High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
title_sort High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality
author Silva, Daniel Pereira da
author_facet Silva, Daniel Pereira da
Brányik, Tomáš
Dragone, Giuliano
Vicente, A. A.
Teixeira, J. A.
Silva, João B. Almeida e
author_role author
author2 Brányik, Tomáš
Dragone, Giuliano
Vicente, A. A.
Teixeira, J. A.
Silva, João B. Almeida e
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Silva, Daniel Pereira da
Brányik, Tomáš
Dragone, Giuliano
Vicente, A. A.
Teixeira, J. A.
Silva, João B. Almeida e
dc.subject.por.fl_str_mv Beer
Fermentation
High gravity
Continuous
Immobilization
Sensorial analysis
Science & Technology
topic Beer
Fermentation
High gravity
Continuous
Immobilization
Sensorial analysis
Science & Technology
description This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process. The technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers was also demonstrated. The influence of process parameters on fermentation performance and quality of the obtained beers was studied by sensorial analysis. No significant difference in the degree of acceptance between the obtained products and some traditional market brands was found.
publishDate 2008
dc.date.none.fl_str_mv 2008
2008-01-01T00:00:00Z
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/1822/8246
url http://hdl.handle.net/1822/8246
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Chemical papers". ISSN 0366-6352. 62:1 (2008) 34-41.
0366-6352
10.2478/s11696-007-0076-6
http://www.chempap.org
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 Chemistry, Slovak Academy of Sciences
publisher.none.fl_str_mv Institute of Chemistry, Slovak Academy of Sciences
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 mluisa.alvim@gmail.com
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