DISTILLERY-LED SOLUTIONS TOWARDS SUSTAINABLE PROCESSES WRITTEN BY PAUL HUGHES, PH.D., DERRICK RISNER AND LISBETH GODDIK
he fermentation processes employed during the production of foods and drinks can be broadly classified as solid-state (SSF; low water activity) and aqueous-based (LSF; high water activity). Both are commercially important sectors, but for the purposes of this article we will restrict the discussion to some LSF systems. For two popular product categories based on LSF — beer and wine — the focus is on achieving a consistent and high quality spent fermentation broth that is then finished and packaged. This is not a very romantic view of either of these venerable categories of drinks, but in the dispassionate terms of industrial fermentations it is, nonetheless, true. For both beer and wine production there is little opportunity to adjust product composition downwards after fermentation and maturation, beyond removal of fermentation organisms and using precipitants, adsorbents or enzymes to remove specific
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