Systematic Parameter Estimation and Dynamic Simulation of Cold Contact Fermentation for Alcohol-Free Beer Production

Global demand for Low-Alcohol Beer (LAB) and Alcohol-Free (AFB) has surged due to flavor attributes, health benefits, lifestyle changes, prompting efforts process intensification. This paper aims offer a detailed modelling basis LAB manufacturing study optimisation. A first-principles dynamic model conventional beer been re-parameterized used simulation of Cold Contact Fermentation (CCF), an effective AFB production method, with concentrations tracked along plausible temperature manipulation profiles. Parameter estimation is pursued using industrial data, local sensitivity analysis portraying the effect key parameter variation on sugar consumption, ethanol production, component (ethyl acetate diacetyl) evolution during (and final values after) CCF. Ethyl (esters in general) affecting fruity flavors emerge as most sensitive CCF conditions.