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Study on the Application of Immobilized Yeast in Beer Fermentaion

Author: LiTao
Tutor: LuJian
School: Jiangnan University
Course: Fermentation Engineering
Keywords: Continuous fermentation Immobilized Beer Yeast
CLC: TS262.5
Type: Master's thesis
Year: 2010
Downloads: 159
Quote: 0
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Abstract


For centuries, the brewing company has been using the free yeast wort batch fermentation beer cans, but the the fast continuous fermentation using immobilized yeast wort may be the most effective method to improve the productivity of a brewery. Compare them to the ultimate degree of fermentation, fermenting power and fermentation performance from brewer's yeast laboratory storage 10 screened a fermented strong, low diacetyl yeast. Polyvinyl alcohol - of Sodium Alginate yeast and macroporous resin adsorption yeast optimum conditions. Fermentation parameters (temperature, residence time, and the wort concentration) physical and chemical indicators of tender beer produced by continuous fermentation with immobilized yeast and polyvinyl alcohol - the amount of sodium alginate entrapped yeast filled wort concentration, fermentation The temperature and residence time of orthogonal experiment to determine the best fermentation process route. And steady-state conditions of continuous fermentation two months of sampling observations to study the impact of the fermentation temperature and wort accessories of than continuous fermentation beer flavor compounds formed, as well as continuous fermentation and immobilized yeast free yeast batch fermentation produced by the the beer main physical and chemical indicators and content of flavor compounds compared. The results showed that: 12 ° P wort limit the appearance of the degree of fermentation 80% limit of the real degree of fermentation 68% for the first level of screening and 300 mL of wort fermentation 1-2 d weight loss (g / d) gt; 2.6 elect hypoglycemic rate, and high utilization of sugar four yeasts, and they are 3 L scale fermentation experiments, selected α-amino nitrogen assimilation rate 21 yeast. In the research process in polyvinyl alcohol - alginate entrapped yeast as carrier, polyvinyl alcohol concentration of 8% (w / v), sodium alginate 2% (w / v), of NaNO 3 < / sub> 50% (w / v), CaCl2 2% (w / v) embedding effect is preferably obtained immobilized yeast particles mechanical strength highest. And the free yeast fermentation hypoglycemic compared to the immobilized yeast starting fermentation is slow, but the rate exceeds 24 h after hypoglycemic free yeast, and better operational stability, the 10 batch fermentation experiments, the immobilized yeast almost no change in the real degree of fermentation. A carrier of a macroporous resin adsorption effect of the yeast, the highest load the large hole polar resin ZGCAD45-elected from the seven kinds of resin. 14 ℃, the ratio of resin and yeast suspension 1:4 yeast suspension concentration of 3.05 × 10 8 cell / mL, the adsorption 16 h the highest load. Continuous fermentation experiments, the optimal fermentation process for the filling amount of the immobilized yeast to 50%, to 10 ° P wort original gravity, fermentation temperature 12 ° C, the residence time of 12 h. By its steady state the timing detection of immobilized yeast continuous fermentation production of beer alcohol content substantially maintained at 3.26 (% w / w), 67% of the true concentration of 3.38 ° P, the real degree of fermentation, the diacetyl content of 0.127 mg / L , the the yeast number of (4-5) × 10 6 cell / mL. Studied the effects of continuous fermentation flavor substances formed fermentation parameters - temperature, and wort accessories than when the fermentation temperature higher alcohol content gradually increased from 10 to 15 ℃, 15 ℃ isoamyl alcohol content more than its taste threshold . Ethyl acetate and iso-amyl acetate content decreased, but in the above temperature isoamyl acetate content exceeds its threshold. When the excipient than from 25% to 55%, the increase in the content of diacetyl, but the content of ethyl acetate and isoamyl acetate reduced excipients ratio of 30%, higher alcohol content is low. And free yeast batch fermentation system beer compared to the immobilized yeast continuous fermentation alcohol content of the beer made little difference between the true concentration and degree of fermentation; flavor substances, higher levels of diacetyl and volatile esters, higher alcohol content lower.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Beer
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