Improvement of the ethanol productivity in a high gravity brewing at pilot plant scale

  • Dragone G
  • Silva D
  • De Almeida E Silva J
 et al. 
  • 24


    Mendeley users who have this article in their library.
  • 17


    Citations of this article.


A 23 full factorial design was used to study the influence of different experimental variables, namely wort gravity, fermentation temperature and nutrient supplementation, on ethanol productivity from high gravity wort fermentation by Saccharomyces cerevisiae (lager strain), under pilot plant conditions. The highest ethanol productivity (0.69 g l(-1) h(-1)) was obtained at 20 degrees P [degrees P is the weight of extract (sugar) equivalent to the weight of sucrose in a 100 g solution at 20 degrees C], 15 degrees C, with the addition of 0.8% (w/v) yeast extract, 24 mg l(-1) ergosterol and 0.24% (v/v) Tween 80.

Author-supplied keywords

  • Ethanol
  • Factorial design
  • Fermentation
  • High gravity brewing
  • Saccharomyces cerevisiae

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document


Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free