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 continuous...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200904-0007_optimisation-of-lab-scale-continuous-alcohol-free-beer-production.php |
| _version_ | 1828009161861890048 |
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| author | Radek Lehnert Pavel Novák Filipe Macieira Michal Kuřec José A. Teixeira Tomáš Brányik |
| author_facet | Radek Lehnert Pavel Novák Filipe Macieira Michal Kuřec José A. Teixeira Tomáš Brányik |
| author_sort | Radek Lehnert |
| collection | DOAJ |
| description | 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 continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis. |
| first_indexed | 2024-04-10T08:35:58Z |
| format | Article |
| id | doaj.art-7361e1955906481bbff5217ed4de72d8 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:58Z |
| publishDate | 2009-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-7361e1955906481bbff5217ed4de72d82023-02-23T03:27:30ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-08-0127426727510.17221/128/2009-CJFScjf-200904-0007Optimisation of lab-scale continuous alcohol-free beer productionRadek Lehnert0Pavel Novák1Filipe Macieira2Michal Kuřec3José A. Teixeira4Tomáš Brányik5Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech RepublicCentro de Engenharia Biológica, Universidade do Minho, Braga, PortugalDepartment of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech RepublicCentro de Engenharia Biológica, Universidade do Minho, Braga, PortugalDepartment of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech RepublicIn 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 continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.https://cjfs.agriculturejournals.cz/artkey/cjf-200904-0007_optimisation-of-lab-scale-continuous-alcohol-free-beer-production.phpalcohol-free beercontinuous reactorimmobilised yeastbeer flavour |
| spellingShingle | Radek Lehnert Pavel Novák Filipe Macieira Michal Kuřec José A. Teixeira Tomáš Brányik Optimisation of lab-scale continuous alcohol-free beer production Czech Journal of Food Sciences alcohol-free beer continuous reactor immobilised yeast beer flavour |
| title | Optimisation of lab-scale continuous alcohol-free beer production |
| title_full | Optimisation of lab-scale continuous alcohol-free beer production |
| title_fullStr | Optimisation of lab-scale continuous alcohol-free beer production |
| title_full_unstemmed | Optimisation of lab-scale continuous alcohol-free beer production |
| title_short | Optimisation of lab-scale continuous alcohol-free beer production |
| title_sort | optimisation of lab scale continuous alcohol free beer production |
| topic | alcohol-free beer continuous reactor immobilised yeast beer flavour |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200904-0007_optimisation-of-lab-scale-continuous-alcohol-free-beer-production.php |
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