New Technology for Beer Recovery from Spent Yeast

摘要

Concerning yeast management in breweries the propagation and the pitching are well developed while the handling of surplus yeast still provides potentials. 2-4/100 of the total beer output accrue from spent yeast (fermenter and deposit yeast). The dry matter content of the yeast beer mixture ranges between 8 and 12/100. The superior crite- rion for an applicative technique must be an economical process. Among others the quality of the recovered beer has to be taken into Account to obtain a satisfactory cost effectiveness. The reason for it is The connection of the added value with the stage of the return of the Beer into the production main stream.