Continuous Fermentation
In a continuous fermentation process the hydrolyzate is continuously fed to a pre-fermenter where it is mixed with yeast and where air is sparged. Then the mixture is fed to an agitated fermenter or
a set of parallel linked fermenters with constant operational volume. The residence time in each fermenter can be carefully controlled establishing a definite residence time. The fermented wort is continuously pumped from fermenters to centrifugal separators where it is divided into yeast-free and yeast-concentrated streams. The yeast-concentrated steam is recirculated to the pre-fermenter before return to the fermenter. The centrifuged work is then sent to distillation for separation of ethanol from the beer.