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首页> 美国政府科技报告 >Feasibility of Continuous Main Fermentation of Beer Using Immobilized Yeast
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Feasibility of Continuous Main Fermentation of Beer Using Immobilized Yeast

机译：固定化酵母连续主发酵啤酒的可行性

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Fermentation is the most time consuming step in the production of beer andtherefore the effective use of fermentation vessels is a crucial element in brewing economy. One means of increasing the productivity of a batch process is to convert it to a continuous one. Experiments in continuous fermentation emerged during the 1950s and 1960s but by the end of the 1970s most of them had been closed down. Immobilization techniques revitalized continuous fermentation research in the 1980s and led to industrial applications in the secondary fermentation and in the production of low-alcohol beers. This work demonstrated that an immobilized, continuous main fermentation is a feasible process for production of lager beer. The immobilized main fermentation was stable for more than 14 months both in fermentation efficiency and in aroma compound formation.

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