Filtration and Stabilization of Beers

Freeman, G. J.; McKechnie, M T

doi:10.1007/978-1-4615-0187-9_16

Cited by 3 publications

(3 citation statements)

References 11 publications

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“…Thus, a new filtering surface is continuously formed. This configuration reportedly enhances the adsorption during mixing and the formation of a highly porous and permeable cake (body feed) supported by the filter aid, similarly to what is done in the brewing industry where diatomaceous earth (DE) is used to clarify beer (Freeman and McKechnie, ). Several patent applications claim that the body feed filtration (BFF) avoids membrane fouling and enables lower pressure operation over longer times at higher flow rates without compromising impurity removal.…”

Section: Clarificationmentioning

confidence: 76%

Improved virus purification processes for vaccines and gene therapy

Nestola

Peixoto

Silva

et al. 2015

Biotech & Bioengineering

113

106

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The downstream processing of virus particles for vaccination or gene therapy is becoming a critical bottleneck as upstream titers keep improving. Moreover, the growing pressure to develop cost-efficient processes has brought forward new downstream trains. This review aims at analyzing the state-of-the-art in viral downstream purification processes, encompassing the classical unit operations and their recent developments. Emphasis is given to novel strategies for process intensification, such as continuous or semi-continuous systems based on multicolumn technology, opening up process efficiency. Process understanding in the light of the pharmaceutical quality by design (QbD) initiative is also discussed. Finally, an outlook of the upcoming breakthrough technologies is presented.

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Section: Clarificationmentioning

confidence: 76%

Improved virus purification processes for vaccines and gene therapy

Nestola

Peixoto

Silva

et al. 2015

Biotech & Bioengineering

113

106

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“…The use of the presented treatment system does not have to be limited only to rinse water obtained after the production process or cleaning at a brewhouse. The present research shows the great usefulness of membrane technologies for the removal of proteins, dextrins and pentosans and presents them as an alternative to the use of Kieselguhr filtration [13,14,23]. Appropriate modification of the system, supported by further research, may allow the solution to be used at many stages of beer production.…”

Section: Discussionmentioning

confidence: 79%

Research on the Recovery of Rinse Water in a Microbrewery

ZABOROWSKI,

POĆWIARDOWSKI,

DŁUGOSZ

2024

zntj

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Background. Water usage during beer production is one of the highest in the food processing indus try. The dynamically growing microbrewery market requires the implementation of water recycling sys tems. The research investigated and presented the technology for the recovery of rinse water from the brewing industry. A case study examined the usage of water during the brewing and cleaning process in a small brewery. Moreover, an analysis of brewery rinse water before and after purifying was conducted. Results and conclusions. The purified water obtained had high technological values, including lower turbidity, reduced content of nitrates and over two-fold increased content of chlorides and met the re quirements for drinking-grade water. The implementation of the analyzed system may both provide finan cial benefits and ensure compliance with sustainable development trends initiated by the largest breweries. The design and features of the analyzed purifying system make it possible to use it commercially in the microbrewing industry.

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“…While the peak areas for the filtered wort are lower for the esters, they are already odouractive in low concentrations, resulting in fruity floral effects on the spirit. The nutrients in wort that contribute to wort solids, such as proteins or peptides, lipids, organic acids, polyphenols, and calcium oxalate and β-glucan, which result in flavour precursors [52][53][54][55], were reduced by the filtration step, resulting in an overall reduction of light congeners, such as esters and higher alcohols. While higher acid concentrations were detected in the filtered wort, and the pH was significantly lower than the control wort, the filtered wort had the lowest peak areas for most esters.…”

Section: Wort Stage Advantages Disadvantagesmentioning

confidence: 99%

Experimental Whisky Fermentations: Influence of Wort Pretreatments

Daute

Jack

Harrison

et al. 2021

Foods

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In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemical compositions showed clear changes in increased levels of esters and higher alcohols in boiled and autoclaved wort. In contrast, filtered wort comprised overall lower levels of congeners. Regarding alcohol yield, all three pretreatments resulted in decreased yields. In practice, the pretreatment of wort prior to fermentation requires additional process operations, while freezing requires large storage units. The pretreatments adopted in this study significantly influence the composition of the malt wort used for experimental whisky fermentations, and this results in a poorer fermentation performance compared with untreated wort. We recommend the use of fresh or frozen wort as the best options for small-scale fermentation trials.

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Filtration and Stabilization of Beers

Cited by 3 publications

References 11 publications

Improved virus purification processes for vaccines and gene therapy

Improved virus purification processes for vaccines and gene therapy

Research on the Recovery of Rinse Water in a Microbrewery

Experimental Whisky Fermentations: Influence of Wort Pretreatments

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