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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...

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...

Continuous immobilized yeast reactor system for complete beer fermentation usin...

Despite extensive research carried out in the last few decades, continuous beer fermentation has not yet managed to outperform the traditional batch technology. An industrial breakthrough in favour of continuous brewing using immobilized yeast could be expected only on achievement of the following process characteristics: simple design, low investment costs, flexible operation, effective process control and goo...

Preliminary optimization study of alcohol-free beer production in a continuous ...

Aging of immobilized brewing yeast in a continuous bubble-column reactor

The aim of this work was to study the physiological changes of immobilized brewing yeast Saccharomyces cerevisiae in a continuous reactor. Continuous cultivation was carried out at three different temperatures (15, 20 and 25°C) with an industrial brewing yeast strain (UNICER, Bebidas de Portugal, S.A.). During the continuous experiment the viability of free and immobilized cells was followed using vital stainin...