Kvasny Prum. 1992; 38(4): 102-105 | DOI: 10.18832/kp1992013

Modelling of beer fermentation in conical fermenting vessels.Peer-reviewed article

P. VOLF, J. VOTRUBA, G. BASAŘOVÁ

The polynomial equations of the third and fourth order were applied for the description of the fermentation process. The concentration of reduced substances served as a variable parameter of the process. A phenomenological model for the balances of saccharidic compounds and diacetyl as well as for the decrease of apparent extract during time as a function of temperature and pressure was used. The parameters of the model were identified. Further, the model was extended for the CO2balance. The developed kinetic model permits to optimize the temperature and pressure regime of the fermentation and ripening and it can be used as a part of the expert system for the control of the technology procedure in conical fermenting vessels. The portability of the model derived from laboratory data, was verified on an industrial scale (220 m³).
(In Czech, English summary only)

Keywords: fermentation, monitoring, CKT, modeling

Published: April 1, 1992