Modeling Of Alcohol Fermentation In Brewing - Integrated Approch For Control Of Continuous Alcohol Fermentation
نویسندگان
چکیده
An integrated approach for the management of continuous beer fermentation with immobilized cells was developed. Experimental results for continuous fermentation were used for the development of dependencies for the calculation of real extract and ethanol at different degrees of fermentation and dilution rates. For this purpose, mathematical relationships describing the fermentation with high accuracy were used.
منابع مشابه
Optimisation of Lab-Scale Continuous Alcohol-Free Beer Production
Lehnert R., Novák P., Macieira F., Kuřec M., Teixeira J.A., Branyik T. (2009): Optimisation of labscale continuous alcohol-free beer production. Czech J. Food Sci., 27: 267–275. In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and ...
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