Continuous fermentation of apple juice by immobilized yeast cells

Summary The sugar content of an apple juice was continuously converted into ethanol bySaccharomyces cerevisiae entrapped in Ca-alginate gel. The average values characterizing the process were: fermentation efficiency, 84.7±4.2%, ethanol concentration in the mash, 38.9–1.9 g·l^–1 and volumetric productivity, 6.3±0.5 g·l^–1·h^–1.