Results on semi-industrial continuous top fermentation with the Meura-Delta immobilised yeast fermenter
This paper reviews the results obtained for the Meura-Delta immobilised yeast fermenter, on lab, pilot and micro-brewery scale for different top fermenting strains using industrial hopped wort.
In recent years, immobilised cell technology has become a rapidly expanding research area. For the application in brewing, immobilisation of yeast cells implicates the retention of catalytic cells within a fermenter. To be a viable alternative to traditional free cell batch fermentation systems, immobilised cells must have considerably long working lifetimes characteristically measured in months. Mass transfer limitations of substrate into and products out of the immobilised cells and associated carrier are of critical interest.
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