The long-term operation of an immobilized continuous primary fermentation was studied. The system consisted of two packed-bed columns. The carrier material was porous glass beads (Siran). An industrial wort and an industrial yeast strain were used. The pre-column was aerated with mixtures of synthetic air and CO(2). Attenuation was stable during a continuous run of more than 14 months. The percentage of dead cells in the outflow from the main column varied between 7 and 42%. No problems with microbial contaminations were observed. The flavor compounds analyzed indicated a balanced flavor close to that of a commercial Finnish lager beer. Statistically significant changes were observed only in ethyl acetate and propanol concentrations over the run time. A control strategy was developed based on changes in the gas feed into the pre-column. Some flexibility in the capacity of the system also was observed.
|Journal||Journal of the American Society of Brewing Chemists|
|Publication status||Published - 1998|
|MoE publication type||A1 Journal article-refereed|
- Aroma compounds
Virkajärvi, I., & Kronlöf, J. (1998). Long-term stability of immobilized yeast columns in primary fermentation. Journal of the American Society of Brewing Chemists, 56(2), 70-75. https://doi.org/10.1094/ASBCJ-56-0070