BREWING FERMENTATIONS MORE PROFITABLE

Author* LUIS LIMA

University of Minho Supervisors: José A. Teixeira, Nelson Lima
School of Engineering
Centre of Biological Engineering
* luislima@deb.uminho.pt

Background Methods
Table 2 – Yeast characterization at the end of fermentations.
More raw material Concentrated wort Yeast collection Nutritional treatment Brewing Fermentation Oxygen 24 ppm 11 ppm
YNT EBC 2L - Tubes YNT Yes No Yes No

More Yeast & More concentrated green beer

Industrial storage tank unsaturated fatty acids
Aeration vs. Trehalose
Salts (Mg2+ + Zn2+) Oxigenation 12.4±0.2 8.1±0.4 11.2±0.4 9.0±0.1
Mill
Primary fermentation
mg/g FY
22ºP wort
Silo

Filter Whirlpool
Temperature: 4 ºC Temp.: 18ºC Glycogen
Time: 24 h 22 millions cell/ml 45±4 32±5 41±4 29±3
mg/g FY
Mash Viability / % 90±1 80±3 73±1 69±2
Aging

Table 1 – Fermentations conditions

Tube Oxygen / ppm YNT Temp / ºC Wort / ºP
Dresh Trub
1, 2 Yes
Yeast 21
Very High Gravity Brewing
storage 3, 4 No
tank 18 21
5, 6 Yes
10
 More efficient beer production. 7, 8 No

 No layout changes.
 More beer per batch fermentation. Stabilization
& Dilution Results
 Lower energy and labor costs.
More final Beer

 Higher yeast stress

 Yeast viability compromised
 Slow and uncompleted fermentations Figure 2 – Fermentation time and final ethanol and extract content in the
end of the fermentations described in the table 1.
 Different beer aroma profile

Aims Conclusions
• Pure oxygen instead of air reduce 24 h the fermentation time
without changes in the higher alcohols and esters production
Comparison between two scenarios:
profile.
1 - Yeast innocullum supplementation with unsaturated fatty acids and • Preconditioned yeast (YNT) with unsaturated fatty acids and salts
salts
reduced fermentation time from 7 to 5 days achieving lower
2 - Wort oxygenation with pure O2 (24 ppm of molecular oxygen). residual extract.
• This difference in the residual extract results in a beer with 1 %
more ethanol, which corresponds to an increase of 18% in the
productivity.
Figure 1 – Ethanol production and extract consumption during
fermentations described in the table 1.

Engenharia para a Qualidade de Vida: SAÚDE, LAZER E AMBIENTE– Semana da Escola de Engenharia -11 a 16 de Outubro de 2010