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Influence of different pre-treatment methods on the immobilization of brewer’s ...

Optimisation of lab-scale continuous alcohol-free beer production

In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the cont...

Flow cytometry for age assessment of a yeast population and its application in ...

An expeditious method of yeast age estimation was developed based on selective bud scar staining (Alexa Fluor 488-labelled wheat-germ agglutinin) and subsequent fluorescence intensity measurement by flow cytometry. The calibration curve resulting from the cytometric determination of average bud scar fluorescence intensities vs. microscopically counted average bud scar numbers of the same cell populations showed...

A review of flavour formation in continuous beer fermentations

The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the c...

Euler-euler simulation of gas-liquid and gas-liquid-solid airlift reactors : ca...

High gravity batch and continuous processes for beer production : evaluation of...

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 o...

Effect of oxygen supply on flavor formation during continuous alcohol-free beer...

The influence of oxygen supply on the formation and conversion of the most important flavor compounds during continuous, alcohol-free beer production was studied in a complex model medium. The medium contained inorganic salts, nutrients, and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, and furfural) and mimicked real brewery wort, with the advantage of a constant composition. Fermentation experiment...

The impact of process parameters on flavour profile of alcohol-free beer from a...

In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, furfural). Fermentation experiments were carried out in a continuously operating gaslift reactor with brewing yeast immobilized on spent gr...

Assessment of brewing yeast age based on selective bud scar staining and subseq...

To study the yeast cell aging in continuous beer fermentation processes has a considerable practical significance. Hence, an expeditious method of yeast age estimation was developed based on selective bud scar staining and subsequent fluorescence intensity measurement by flow cytometry. The calibration curve resulting from cytometric determination of average bud scar fluorescence intensities of cell populations...

Flavour formation in continuous fermentations