The secondary fermentation or maturation is by far the most time consuming phase in the beer brewing process. The continuous Immocon process makes it possible to reduce this time from some weeks to 2 hours while maintaining the quality and taste unchanged. The process using immobilized yeast bioreactors was developed in Finland by VTT Biotechnology and Food Research, Sinebrychoff Brewery and Cultor Ltd., designed and marketed for full scale production by GEA Tuchenhagen GmbH.
Characteristics:
• Beer maturation in 2 h
• Diacetyl reduction to < 0.05 mg/l
• Final attenuation of 0.2...0.5 %
• Carbonyl reduction
• No further acetolactate synthesis
• Low yeast leakage
• No undesirable changes in beer aroma components