Sphere movement
The movement of the spheres inside the bioreactor improves contact between the wort and yeast, contributing to a more uniform fermentation.
Biotechnology applied to fermented beverage production
SA Immobilized Fermentation
Our system combines your fermenter with our bioreactor, which uses yeast immobilized in small spheres.
The result? More productivity in less time without compromising quality.
How does this fermentation system work?
Our system uses small spheres that house the yeast responsible for fermentation. They remain inside a bioreactor, where the wort is pumped and recirculated until fermentation is complete.
With this technology, we can reduce beer fermentation time to approximately 48 hours.
The system can also be applied to other fermented beverages, such as wine and mead. What is more, when the correct operation and washing protocols are followed, the yeast spheres can be reused for up to 20 fermentation cycles.
01 · LoadingThe wort enters the fermentation system.
02 · MovementThe flow moves the small spheres inside the bioreactor.
03 · FermentationThe yeast converts sugars into alcohol, CO₂ and compounds that contribute to the beverage’s aroma and flavor.
04 · RecirculationThe wort continuously circulates between the fermenter and the bioreactor until fermentation is complete.
SA Immobilized Yeast
Small spheres. Big possibilities.
Designed to house the yeast responsible for fermentation, our spheres are the heart of our technology. They connect the bioreactor and fermenter to make beverage production more efficient.
Circulation and substance exchange
The wort circulates through the system, carrying sugars and nutrients to the yeast while allowing fermentation products to be released into the liquid.
One yeast charge. Up to 20 fermentation cycles.
With our system, the yeast is protected by the immobilization process. At the end of each cycle, it can continue to be used in the next fermentation, reducing the need to prepare new yeast for every production run.
The system was developed to simplify operation and production routines while making better use of the yeast across cycles.
Yeast maintenance: what should be done after each fermentation?
Take care of the yeast so it can be reused in future cycles. After each fermentation, immobilized yeast should be kept refrigerated and stored in a specific preservation solution, following the protocols recommended by SA-MARTE.
Want to acquire it. How does it work?
We analyze your current or planned production to recommend the bioreactor best suited to your needs.
We work with stainless steel and acrylic models. Acrylic allows visual monitoring of fermentation, while stainless steel makes it possible to recover the carbon dioxide generated at the end of the process.
We offer different yeast options for beer production, including Ale, Lager, Weiss, Sour, maltose-negative and Kveik. We also work with options for other fermented beverages, such as mead and wine.
We provide immobilized yeast in the quantity appropriate for each batch, ready to be used in the system.
09NOW IT’S YOUR TURN
Want to produce more in less time? Let’s talk.
Tell us a little about your production. The SA-MARTE team can show you how to integrate SA Immobilized Fermentation into your process.