Process for continuous fermentation

Details Process for continuous fermentation Process for continuous fermentation

1980-03-07

1982-05-11

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

99276, 426 11, 426 15, 426 16, 426 60, 426474, 435256, 435311, 435313, 435316, 435813, C12C 1114, C12G 100, C12N 118, C12M 112

Patent

active

043294332

ABSTRACT:
Continuous fermentation of solutions such as grape juice with wine yeast is carried out in a tower under sterile conditions. In the process, a tower with an enlarged upper end section is sterilized with steam followed by introducing sterile gas into the tower to maintain a positive pressure of sterilized gas therein, then continuously introducing a fermentable solution into the lower end of the tower, fermenting the solution while introducing a stream of bubbles of sterile gas to agitate the solution, continuously removing fermentation products from the upper end section of the tower, separating yeast from the products and reintroducing the yeast into the lower end of the tower. Before fermentation of the solution, yeast may be cultured under aerobic conditions and when the desired yeast concentration is reached, the solution to be fermented is introduced and fermented under anaerobic conditions.

REFERENCES:
patent: 3173793 (1965-03-01), Shore et al.
patent: 3575813 (1971-04-01), Rothmayr
patent: 4009286 (1977-02-01), Moll et al.
patent: 4233407 (1980-11-01), Seebeck et al.
Hind, H. L., Brewing Science and Practice, vol. II, Chapman & Hall, Ltd., London, 1950, (pp. 796-803, 839-840), TP570, H55c, 2.
Amerine et al., The Technology of Wine Making, 3rd Ed., The Avi Publ. Co., Inc., Westport, Conn. 1972, (pp. 242-264, 337, 338, 475-479), TP548, A48.

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