Removal Of Yeast From Carbon Dioxide Recovered From Fermentation

Environmental, quality and logistical drivers mean that there is greater emphasis on the recovery of carbon dioxide gas from fermentation for use in the carbonation of beverages. The gas from such sources contains microorganisms associated with the fermentation process. These need to be removed prior to using the gas as a beverage ingredient.

In particular, presence of viable yeast cells can lead to fermentation occurring in final small pack, resulting in flavour andm appearance taints and potential hazard due to additional gas pressure within the can or bottle.