Kvasny Prum. 1999; 45(3): 70-72 | DOI: 10.18832/kp1999006

Production of low alcoholic beer with immobilized yeast.Peer-reviewed article

Z. DÖMÉNY, D. ŠMOGROVIČOVÁ, E. ŠTUDLÍK, J. PÁTKOVÁ

The system series connected a "gas-lift" reactor and a filling column, for production of low alcoholic beer has been designed and tested. Primary fermentation took place in a "gas-lifted" reactor with free cells at retention time of wort 12,4 h and secondary fermentation in a filling column with immobilized yeast in pectate gel at retention time 96,4 h. Beer after primary fermentation contained 0,3 and after secondary fermentation 0,8 % vol. ethanol. Analytical criteria of such a way obtained low alcoholic beer were compared with beers produced from the same wort through classical fermentation in CCT and with immobilized yeast. A low alcoholic beer obtained has a lower content of free total nitrogenous substances than reference beers and a higher degree of utilization of amino acids. As to the concentration of sensoric active components, the greatest differences from higher alcohols are in propanol concentration and from esters in ethylformiate and 3-methylbytylacetate concentration. Diacetyl, being formed during primary fermentation in concentration 0,68 mg/l, is in the course of secondary fermentation reduces to 0,19 mg/l.The system series connected a "gas-lift" reactor and a filling column, for production of low alcoholic beer has been designed and tested. Primary fermentation took place in a "gas-lifted" reactor with free cells at retention time of wort 12,4 h and secondary fermentation in a filling column with immobilized yeast in pectate gel at retention time 96,4 h. Beer after primary fermentation contained 0,3 and after secondary fermentation 0,8 % vol. ethanol. Analytical criteria of such a way obtained low alcoholic beer were compared with beers produced from the same wort through classical fermentation in CCT and with immobilized yeast. A low alcoholic beer obtained has a lower content of free total nitrogenous substances than reference beers and a higher degree of utilization of amino acids. As to the concentration of sensoric active components, the greatest differences from higher alcohols are in propanol concentration and from esters in ethylformiate and 3-methylbytylacetate concentration. Diacetyl, being formed during primary fermentation in concentration 0,68 mg/l, is in the course of secondary fermentation reduces to 0,19 mg/l.

Keywords: beer, yeasts, gas-lift reactor

Published: March 1, 1999