Publicação
Continuous primary fermentation of beer : yeast immobilization kinetics and product quality
| 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. |
|---|---|
| Autores principais: | Brányik, Tomáš |
| Outros Autores: | Vicente, A. A.; Teixeira, J. A. |
| Assunto: | Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
| Ano: | 2005 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1867438421551611904 |
|---|---|
| author | Brányik, Tomáš |
| author2 | Vicente, A. A. Teixeira, J. A. |
| author2_role | author author |
| author_facet | Brányik, Tomáš Vicente, A. A. Teixeira, J. A. |
| author_role | author |
| contributor_name_str_mv | RepositóriUM - Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Brányik, Tomáš\"},{\"Person.name\":\"Vicente, A. A.\"},{\"Person.name\":\"Teixeira, J. A.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | RepositóriUM - Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Brányik, Tomáš Vicente, A. A. Teixeira, J. A. |
| datacite.date.Accepted.fl_str_mv | 2005-03-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2006-04-10T10:28:34Z |
| datacite.date.embargoed.fl_str_mv | 2006-04-10T10:28:34Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
| datacite.titles.title.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 |
| dc.contributor.none.fl_str_mv | RepositóriUM - Universidade do Minho |
| dc.creator.none.fl_str_mv | Brányik, Tomáš Vicente, A. A. Teixeira, J. A. |
| dc.date.Accepted.fl_str_mv | 2005-03-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2006-04-10T10:28:34Z |
| dc.date.embargoed.fl_str_mv | 2006-04-10T10:28:34Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/4674 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Sipal |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
| dc.title.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 |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorium.uminho.pt/bitstreams/ce765947-142c-40bd-8456-525c941803c4/download |
| id | rum_ff90edf4e8e72fb22b4e7ee70e917682 |
| identifier.url.fl_str_mv | https://hdl.handle.net/1822/4674 |
| instacron_str | repositorium |
| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
| network_acronym_str | rum |
| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/4674 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Brányik, Tomáš Vicente, A. A. Teixeira, J. A. |
| publishDate | 2005 |
| publisher.none.fl_str_mv | Sipal |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engSipalengA 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.application/pdfengContinuous primary fermentation of beer : yeast immobilization kinetics and product qualityAlternativeTitleFermentação primária da cerveja em contínuo : cinética de imobilização da levedura e qualidade do produtoBrányik, TomášVicente, A. A.Teixeira, J. A.HostingInstitutionOrganizationalRepositóriUM - Universidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.ptCITATION"Brazilian Journal of Food Technology". ISSN 1516-7275:5 (2005) 74-79.ISSNIsPartOf1516-7275ISSNIsPartOf1517-76452006-04-10T10:28:34Z2005-032005-03-01T00:00:00ZHandlehttps://hdl.handle.net/1822/4674http://purl.org/coar/access_right/c_abf2open accessBeerContinuousFermentationImmobilizationSpent grainsKinetic modelCervejaContínuoFermentaçãoImobilização“Drêches”172662 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorium.uminho.pt/bitstreams/ce765947-142c-40bd-8456-525c941803c4/download |
| 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” |
| status | SINGLETON |
| subject.fl_str_mv | Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
| title | 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_short | Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
| title_sort | Continuous primary fermentation of beer : yeast immobilization kinetics and product quality |
| topic | Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
| topic_facet | Beer Continuous Fermentation Immobilization Spent grains Kinetic model Cerveja Contínuo Fermentação Imobilização “Drêches” |
| url | https://hdl.handle.net/1822/4674 |
| visible | 1 |