Page 28 - Biotechnology newsletter 2023-24

As during the fermentation yeast converts sugars into alcohol, cell viability and
the counts of yeast cells play a crucial role in beer production. Phenolic off-
flavor yeast is used that gives specific taste to the beer. Carbon dioxide, the by-
product of fermentation, is constantly removed during fermentation and
various tests such as pH, specific gravity are done. After fermentation, rinsing
– filling- capping is done for the bottles, pasteurization is done to ensure the
shelf life of beer.

An insight into the interior of the fermenters was an advantage as the
production was halted, for better understanding of the construction. The trip
ended with a Q&A session, where the brew master Dr. Dhavan Patel and
students interacted. Overall, the trip was educational, informative and allowed
the students to understand the theoretical aspects in Bioprocess plants. The
students also appreciated the fact of the entire plant being controlled
automatically by computer.

T.Y.B.Sc Biotechnology students (2022-23) learning the art of brewing from Mr. Santosh at
Maka Di brewery

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