Gluten pellets to immobilise yeast for brewery fermentations

Authors

  • Daniela Šmogrovičová
  • Zoltán Dömény
  • Dušan Slugeň
  • Jaroslava Pátková
  • Petra Bafrncová

Keywords:

beer, yeast, immobilisation, continuous fermentation, gluten, calcium alginate

Abstract

Beers produced in two-stage continuous immobilised systems were compared to classical control beer. Primary wort fermentation was conducted in a gas-lift reactor using calcium-alginate (residence time 12 h), secondary fermentation in two parallel packed-bed systems using calcium alginate (residence time 57 h) or gluten (residence time 61 h) for yeast immobilisation. Diacetyl, acetaldehyde, total higher alcohols and total esters concentrations were lower when using immobilised systems. Concentrations of total nitrogen, free amino nitrogen and polyphenols were lower in beer produced by gluten-immobilised yeast compared to alginate.

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Published

1999-08-31

Issue

Vol. 52 No. 7/8 (1999): Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 1999 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Šmogrovičová, D., Dömény, Z., Slugeň, D., Pátková, J., & Bafrncová, P. (1999). Gluten pellets to immobilise yeast for brewery fermentations. BrewingScience, 52(7/8), 119-122. https://brewingscience.de/index.php/brewingscience/article/view/679