Developing a Continuous Fermentation Reactor for Beer
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open in viewerContinuous fermentation has the potential to drastically reduce industrial brewing costs. An existing hybrid PBR-GLR for the continuous fermentation of mead was scaled down. First, mead was successfully produced; then, beer (Belgian golden ale) production was attempted. Conversion to beer required feed tank refrigeration and wort filtering to prevent pipe clogging. Ale had a much lower startup time than mead, but resulted in more biomass accumulation. In both cases, our residence time was reduced ~7-fold compared to batch production. In quality testing, our continuously-fermented mead was comparable to commercial mead; our continuously fermented beer was significantly better than our batch-fermented beer (same wort recipe) and was comparable to commercial beer.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
- Creator
- Subject
- Publisher
- Identifier
- E-project-050621-095017
- 22736
- Keyword
- Advisor
- Year
- 2021
- Sponsor
- UN Sustainable Development Goals
- Date created
- 2021-05-06
- Resource type
- Major
- Rights statement
- Last modified
- 2021-08-29
Relations
- In Collection:
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Confidential Submittal Final.pdf | Public | Download |
Permanent link to this page: https://digital.wpi.edu/show/m326m4518