Kontinuální fermentace piva pomocí kvasnic imobilizovaných na alternativní levné nosice a senzorické hodnocení finálního výrobku

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015801" target="_blank" >RIV/60461373:22330/05:00015801 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Continuous beer fermentation with yeast immobilized on alternative cheap carriers and sensorial evaluation of the final product

Popis výsledku v původním jazyce

The carrier cost represents a significant part of the investment costs and therefore the need for a cheap support material easy to regenerate is still relevant. This work deals with a complete continuous fermentation system for beer fermentation and maturation consisting of an gaslift and a packed-bed reactor containing brewing yeast immobilized on spent grains and corncobs, respectively. The objective of this study was to verify the long-term performance of the system and the suitability of these new cellulose-based carrier materials made from brewing and agricultural by-products. The influence of process parameters on sensorial quality of beer has been studied by physicochemical methods as well as by sensorial analysis (acceptance and description tests) carried out by both consumers and experienced tasters.

Název v anglickém jazyce

Continuous beer fermentation with yeast immobilized on alternative cheap carriers and sensorial evaluation of the final product

Popis výsledku anglicky

The carrier cost represents a significant part of the investment costs and therefore the need for a cheap support material easy to regenerate is still relevant. This work deals with a complete continuous fermentation system for beer fermentation and maturation consisting of an gaslift and a packed-bed reactor containing brewing yeast immobilized on spent grains and corncobs, respectively. The objective of this study was to verify the long-term performance of the system and the suitability of these new cellulose-based carrier materials made from brewing and agricultural by-products. The influence of process parameters on sensorial quality of beer has been studied by physicochemical methods as well as by sensorial analysis (acceptance and description tests) carried out by both consumers and experienced tasters.

Druh

O - Ostatní výsledky

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů