BREWING INDUSTRY RESEARCH FOUNDATION. COMPARISON OF THE COURSE OF FERMENTATION IN A CONTINUOUS AND A BATCH BREWING PROCESS

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Abstract
The patterns of uptake of wort carbohydrates and amino acids during fermentation by yeast were essentially similar under the conditions of either fully continuous or stirred batch processes. The yeast crop obtained in the batch fermentation was slightly greater at all gravities and the total amount of nitrogen compounds, including amino acids, taken up by the yeast was accordingly slightly larger when the pitching rate was the same in the two systems.