Process: Fermentation - Bürkert Fluid Control Systems

Since prehistoric times humans have been taking control of the fermentation process. From Pasteur to Buchner to the Carlsberg scientists, the conversion of juice into wine, grains into beer, milk to yogurt, carbohydrates into carbon dioxide to raise bread, and sugars in vegetables into preservative organic acids.

Today, fermentation provides a diversity of flavors, aromas, and textures in food substrates. It preserves, enriches, and detoxifies and produces important nutrients and drugs.

We have many years of experience in this area and our knowledge of the process provides our clients with confidence. Process safety is evident in our components for fermentor gas control, pH and pressure monitoring, and modular fieldbus solutions which are used to join individual reactors into coordinated processes.