Modeling Of Alcohol Fermentation In Brewing - Carbonyl Compounds Synthesis And Reduction

A mathematical model was developed for studying the carbonyl compounds synthesis and reduction in beer fermentation with alginate-chitosan microcapsules with liquid core. The model was based on the results for the influence of the fermentation temperature, original wort gravity and immobilized cells mass on the carbonyl compounds synthesis and reduction. The obtained model described with high accuracy the vicinal diketones synthesis and reduction and confirmed the experimental data. However, the model was not in agreement with the data for aldehydes synthesis and reduction. It did not take into account the second peak in aldehyde concentration during maturation. It can be assumed that the peak was related to maltotriose uptake by the used yeast strain. Nevertheless, the obtained model can be used for the description of carbonyl compounds synthesis and reduction in beer fermentation with immobilized cells.