Secondary fermentation of a beverage using yeast immobilised in support structures

摘要

A secondary fermentation method for a beverage is disclosed comprising adding to the beverage held in a container a material adapted in use to effect secondary fermentation, for example, yeast, wherein the material is provided with a support, such as a porous gel that immobilises the material. The immobilised yeast may be present in yeast-containing alginate beads. The yeast-containing beads may further comprise a second layer, which does not contain yeast cells, which encapsulates the inner layer containing the yeast. The support beads settle out of suspension in the beverage (e.g. beer) in a set period of time during the secondary fermentation process.