Continuous production of non-alcohol beer by immobilized yeast at low temperature

Iersel, M.F.M. van; Meersman, Esther; Swinkels, W.; Abee, Tjakko; Rombouts, F.M.

doi:10.1007/bf01573964

Cited by 24 publications

(12 citation statements)

References 15 publications

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“…Predictions that continuous beer fermentation using immobilized cells will outperform existing mainstream brewing technology have not yet become truth. Only a limited number of continuous beer fermentation (23,124,125), continuous maturation (69,84), and alcohol-free beer production (126,127) processes have found industrial application. The cautious attitude of the brewing industry toward continuous beer fermentation, especially primary fermentation, is mainly caused by technical difficulties often encountered during the process and flavor problems with the finished product (128).…”

Section: Perspectives and Researchmentioning

confidence: 99%

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

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Vicente

Dostálek

et al. 2008

Biotechnol Progress

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Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units (cylindroconical tanks). These have proved to be successful, both providing operating advantages and ensuring the quality of the final beer. Another promising contemporary technology, namely, continuous beer fermentation using immobilized brewing yeast, by contrast, has found only a limited number of industrial applications. Continuous fermentation systems based on immobilized cell technology, albeit initially successful, were condemned to failure for several reasons. These include engineering problems (excess biomass and problems with CO(2) removal, optimization of operating conditions, clogging and channeling of the reactor), unbalanced beer flavor (altered cell physiology, cell aging), and unrealized cost advantages (carrier price, complex and unstable operation). However, recent development in reactor design and understanding of immobilized cell physiology, together with application of novel carrier materials, could provide a new stimulus to both research and application of this promising technology.

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Section: Perspectives and Researchmentioning

confidence: 99%

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

Brányik

Vicente

Dostálek

et al. 2008

Biotechnol Progress

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“…Higher rates of aldehyde reduction were observed at higher temperatures, but residence time also appeared to be an important factor in determining residual aldehyde levels. Indeed, the lower metabolic activity at lower temperatures had to be compensated by a longer residence time in order to achieve the same aldehyde reduction 16,97 .…”

Section: Carbonyl Compoundsmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

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Dostálek

et al. 2008

Journal of the Institute of Brewing

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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 correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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“…One way to produce a ''non-alcoholic'' beer is to extract ethanol by dialysis after the completed brewing process [11,12]. Another possibility is the use of complex maltose and lower temperatures during the fermentation and to stop the process of fermentation at low ethanol contents [13,14]. Recently the utilisation of mutated yeast further reduced the alcohol formation during fermentation [15,16].…”

Section: Introductionmentioning

confidence: 99%