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CONTINUOUS FERMENTATION OF BREWER'S WORT
Author(s) -
Portno A. D.
Publication year - 1968
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1968.tb03096.x
Subject(s) - yeast , fermentation , homogeneous , degree (music) , nutrient , range (aeronautics) , food science , chemistry , mixing (physics) , concentration gradient , biology , biochemistry , chromatography , mathematics , materials science , ecology , physics , combinatorics , acoustics , quantum mechanics , composite material
Results from a wide range of systems for the continuous fermentation of brewer's wort demonstrate that two criteria determine the operational aspects of such systems. These are: (1) The degree of mixing, and (2) The degree of restraint over the escape of yeast. A reduction in the ability of yeast to ferment occurs when high concentrations of yeast are maintained and is evident to a greater extent in homogeneous systems than in those which maintain a fermentation gradient. Results suggest that satisfactory systems must allow partial escape of yeast and that a minimum degree of heterogeneity should be maintained. These requirements necessitate a system which either maintains a concentration gradient in an elongated vessel or comprises a series of homogeneous vessels with a feed‐back of cells so that, in each instance, yeast in the system is regularly exposed to a high concentration of nutrients.