Investigation into utilisation of membrane bioreactors for intensification of cider maturation processes

• Main Author: Donovan, P. J. R.
• Published: Swansea University 2000
• Subjects: 664
• Online Access: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.636461

The aim of this PhD study was to investigate the utility of membrane bioreactors (MBR) for intensifying maturation processes within alcoholic beverages, particularly cider. This has been achieved by investigations into four main areas of research: 1) Selection and optimisation of the biocatalyst; 2) Selection and construction of a suitable membrane and membrane bioreactor; 3) Optimisation of the reactor configuration and operation; 4) Rapid production of two quality cider products. Two cider products were successfully produced. The first as blended to the Scrumpy Jack recipe and was made from an all bittersweet concentration fermentation. This product was very full flavoured and was believed to be an example of a flavour concentrate which could be blended with unmatured cider either in the UK or overseas to give a product with a perceived traditional English bittersweet cider flavour. The second cider was blended to the Strongbow recipe and was a general base cider taken from the full scale plant at the end of the alcoholic fermentation and matured in the membrane bioreactor, 1 hour contact time. This product was indistinguishable from the full scale factory product which is matured for an average of 30 days. These studies provide a basis for developing strategies for rapid maturation of cider using MBR. Future work for further optimisation of the MBR operation with real cider are discussed. MBR maturation remains to be compared with other rapid maturation systems for economic viability.