Kontinuální hlavní kvašení piva - kinetika imobilizace kvasinek a kvalita produktu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00016001" target="_blank" >RIV/60461373:22330/05:00016001 - 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 Primary Fermentation of Beer - Yeast Immobilization Kinetics and Product Quality II

Popis výsledku v původním jazyce

A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to the conditions of beer fermentation. The volumetric productivity of the continuous system was approximately 5 times higher than of the batch fermentation. The aroma profile of green beer from the continuous immobilized fermentation, run at zero air flow and temperatures 13-16°C, was fully comparable to that produced by industrial batch technology.

Název v anglickém jazyce

Continuous Primary Fermentation of Beer - Yeast Immobilization Kinetics and Product Quality II

Popis výsledku anglicky

A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to the conditions of beer fermentation. The volumetric productivity of the continuous system was approximately 5 times higher than of the batch fermentation. The aroma profile of green beer from the continuous immobilized fermentation, run at zero air flow and temperatures 13-16°C, was fully comparable to that produced by industrial batch technology.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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

Název periodika

Brazilian Journal of Food Technology

ISSN

1516-7275

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

5° SIPAL

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

74-79

Kód UT WoS článku

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EID výsledku v databázi Scopus

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