New trends in fermentation

Lower construction costs and space Increased demands for the removal of 

Reduced requirements for operation and Increased demands on yeast resistance to 

Reduced beer losses Reduced losses of bitter substances Reduced risk of contamination Increased utilization of amino acids Improved cooling possibilities Effective automatic cleaning and sanitation Efficient CO2 collection and recovery Prolonged filling with subsequent brews (wort) can lead to inhomogeneity of the batch and deterioration of beer quality 

2 High-gravity and very-high-gravity wort fermentation 

The strategy of wort supplementation with metal ions, lipids and yeast foods , with the aim to improve fermentation performance, is reviewed in detail by Gibson (2011). Among metal ions, zinc and magnesium were identified as elements with a crucial role in wort fermentation, the supplementation of which led to reduced attenuation time (Zn, Mg), increased uptake of trisaccharides (Zn) and increased ethanol production (Zn) and tolerance (Mg). It was also found that zinc has an indirect effect on the synthesis of higher alcohols and esters as well as on foam properties. Calcium supplementation of wort may only be beneficial when Ca concentration is limited in the local water supply (Gibson, 2011). 

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