Although traditional batch overwhelmingly prevails over continuous fermentation, a
breakthrough in quality and savings could be achieved by a simple, flexible and cheap
fermentation system. This work deals with a complete continuous beer fermentation
consisting of an airlift and a packed-bed reactor containing yeast immobilized on
spent grains and corncobs, respectively. The goal was to study the influence of
process parameters on bioreactor performance and flavour profile of beer. Consumers
considered the continuously fermented beer to be of a regular quality. The possibility
of flavour adjustments by changing the process parameters was proved by a panel of
experienced tasters.Fundação para a Ciência e a Tecnologia (FCT) - SFRH/BPD/3541/2000.MŠMT - MSM 6046137305, Czech Republic.Fundação de Amparo a Pesquisa do Estado de São Paulo (FAPESP).UNICER S.A
