Optimisation of lab-scale continuous alcohol-free beer production

Radek Lehnert, Pavel Novák, Filipe Macieira, Michal Kuřec, José A. Teixeira and Tomáš Brányik
Additional contact information
Radek Lehnert: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
Pavel Novák: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
Filipe Macieira: Centro de Engenharia Biológica, Universidade do Minho, Braga, Portugal
Michal Kuřec: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
José A. Teixeira: Centro de Engenharia Biológica, Universidade do Minho, Braga, Portugal
Tomáš Brányik: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue 4, 267-275

Abstract: In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

Keywords: alcohol-free beer; continuous reactor; immobilised yeast; beer flavour (search for similar items in EconPapers)
Date: 2009
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/128/2009-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/128/2009-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:128-2009-cjfs

DOI: 10.17221/128/2009-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().