Kvasny Prum. 1958; 4(8): 175-180 | DOI: 10.18832/kp1958020

Semi-continuous fermentation of sterile hopped wortPeer-reviewed article

F. HLAVÁČEK, G. KLAZAR, M. KAHLER

Although the current way of pitching of the individual brews and fermentation of hopped wort in open tubs has its advantages considering quality, it is not suitable for continuous production and it is highly dependent on workers’ attention and care. A survey showed that at appropriately adopted equipment, primary fermentation could be performed with a semi-continuous  manner while maintaining sterility of fermenting hopped wort and  keeping good physiological and morphological state of yeasts. Pilot plant experiments also showed that beer with similar characters can be produced with sterile and semi-continuous fermentation similarly as with stationary fermentation. However, an issue of removing some undesirable substances which remain with the semi-continuous way in young beer will have to be followed more cloely.

Compared to the stationary way, the advantage of the semi-continuous fermentation is that there is no need to pitch hopped wort every day but only once during the whole cycle of 21–28 days (10–14 generations) and that fermentation tanks can be cleaned after 3 – 4 fillings under sterile conditions. The advantage of the method is a simple regulation of the fermentation process and a substantial increase in beer durability while keeping sterile conditions. Further, carbon dioxide could be collected for further utilization in breweries.

Clearly, no definite conclusions for the introduction of this method into operation can be made based on these experiments. However, it is evident that further study or some modifications may still improve the brewing process and beer quality. (In Czech, English summary only)

Keywords: sweet wort, semicontinuos fermentation, sterility

Published: August 1, 1958