Gluten pellets to immobilise yeast for brewery fermentations

Beers produced in two-stage continuous immobilised systems were compared to classical control beer. Primary wort fermentation was conducted in a gas-l ift reactor using calcium-alginate (residence time 12 h), secondary ferment ation in two parallel packed-bed systems using calcium alginate (residence time 57 h) or gluten (residence time 61 h) for yeast immobilisation, Diacet yl, acetaldehyde, total higher alcohols and total esters concentrations wer e lower when using immobilised systems. Concentrations of total nitrogen, f ree amino nitrogen and polyphenols were lower in beer produced by gluten-im mobilised yeast compared to alginate.