Scale-down/scale-up studies leading to improved commercial beer fermentation

Biotechnology Journal

Volumn 6, Issue 8, 2011, Pages 911-925

  Nienow, Alvin W ^a   Nordkvist, Mikkel ^b   Boulton, Christopher A ^c  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b ALFA LAVAL   (Denmark)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Beer fermentation; Flavor; Jet mixing; Mechanical stress; Yeast

Indexed keywords

BATCH TIME; BEER FERMENTATIONS; BEER PRODUCTION; BENCH-SCALE TEST; BIOPROCESS DESIGN; BREWING YEAST; COMMERCIAL OPERATION; DIKETONES; FERMENTABLE SUGARS; JET MIXERS; JET MIXING; MECHANICAL AGITATION; MECHANICAL STRESS; MIXING CHARACTERISTICS; PILOT-SCALE STUDY; SCALE-DOWN; SCALE-UP;

ANOXIC SEDIMENTS; BREWING; CARBON DIOXIDE; ETHANOL; FERMENTERS; KETONES; MIXERS (MACHINERY); MIXING; SUGARS; YEAST;

FERMENTATION;

CARBON DIOXIDE; DIKETONE; SUGAR;

BATCH FERMENTATION; BEER; BIOMASS CONVERSION; BIOMASS FERMENTATION; BREWING; CARBON DIOXIDE EVOLUTION; CELL SEPARATION; COMMERCIAL PHENOMENA; FERMENTATION; MECHANICAL PROBE; NONHUMAN; PRIORITY JOURNAL; QUALITY CONTROL; REVIEW; SCALE UP; STORAGE TEMPERATURE; YEAST;

BEER; BIOREACTORS; ETHANOL; FERMENTATION; HYDRODYNAMICS; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; STRESS, MECHANICAL;

EID: 79961177881     PISSN: 18606768     EISSN: 18607314     Source Type: Journal    
DOI: 10.1002/biot.201000414     Document Type: Review

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