Long-term stability of immobilized yeast columns in primary fermentation

Ilkka Virkajärvi (Corresponding Author), Jukka Kronlöf

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)70-75
JournalJournal of the American Society of Brewing Chemists
Volume56
Issue number2
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

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1-propanol
1-Propanol
wort (brewing)
microbial contamination
flavor compounds
Acetylcysteine
Carbon Monoxide
beers
Fermentation
Glass
glass
flavor
Yeasts
Gases
Air
fermentation
gases
yeasts
air
cells

Keywords

  • Aroma compounds
  • Beer

Cite this

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abstract = "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.",
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Long-term stability of immobilized yeast columns in primary fermentation. / Virkajärvi, Ilkka (Corresponding Author); Kronlöf, Jukka.

In: Journal of the American Society of Brewing Chemists, Vol. 56, No. 2, 1998, p. 70-75.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Long-term stability of immobilized yeast columns in primary fermentation

AU - Virkajärvi, Ilkka

AU - Kronlöf, Jukka

PY - 1998

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KW - Aroma compounds

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