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Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies
Author(s) -
Willaert Ronnie,
Nedovic Viktor A
Publication year - 2006
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.1582
Subject(s) - fermentation , brewing , flavour , chemistry , bioreactor , yeast , aeration , biochemical engineering , food science , pulp and paper industry , process engineering , biochemistry , organic chemistry , engineering
Immobilised cells are increasingly being used in bio‐industries and may also have benefits for the brewing industry. The major challenge to applying this technology successfully in breweries is focused on the main fermentation in combination with the secondary fermentation. In particular, the control and fine‐tuning of the flavour profile during the main fermentation require further investigation. In this review, the influence of immobilised cell technology on the production of the flavour‐active compounds (i.e. higher alcohols, esters and vicinal diketones) is discussed. Control strategies that are based on the manipulation of parameters during fermentation such as temperature, feed volume, wort gravity, wort composition and aeration are explained. Finally, bioreactor configurations that may facilitate immobilised cells in performing the primary fermentation are evaluated. Copyright © 2006 Society of Chemical Industry