Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains

Guliano Dragone, Solange I. Mussatto, João B. Almeida e Silva

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Flavor compounds’ formation and fermentative parameters of continuous high gravity brewing with yeasts immobilized on spent grains were evaluated at three different temperatures (7, 10 and 15 °C). The assays were performed in a bubble column reactor at constant dilution rate (0.05 h−1) and total gas flow rate (240 ml/min of CO2 and 10 ml/min of air), with high-gravity all-malt wort (15°Plato). The results revealed that as the fermentation temperature was increased from 7 to 15 °C, the apparent and real degrees of fermentation, rate of extract consumption, ethanol volumetric productivity and consumption of free amino nitrogen (FAN) increased. In addition, beer produced at 15 °C presented a higher alcohols to esters ratio (2.2–2.4:1) similar to the optimum values described in the literature. It was thus concluded that primary high-gravity (15°Plato) all-malt wort fermentation by continuous process with yeasts immobilized on spent grains, can be carried out with a good performance at 15 °C.
Original languageEnglish
JournalEuropean Food Research and Technology
Volume228
Issue number2
Pages (from-to)257-264
ISSN1438-2377
DOIs
Publication statusPublished - 2008
Externally publishedYes

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