Kvasny Prum. 2018; 64(3): 117-121 | DOI: 10.18832/kp201816

Use of Laboratory Pressure Measurement for Fermentation Process MonitoringPeer-reviewed article

Jan ŠAVEL, Petr KOŠIN, Jan STREJC, Adam BROŽ
Budějovický Budvar, n.p., Karolíny Světlé 4, 370 21 České Budějovice

Laboratory pressure fermentation can be used for process monitoring such as measurement of yeast activity, its resistance to temperature, carbon dioxide, sanitation agents or determination of fermentation process yield. This method does not replace precise analytical methods but it can be used if they are economically or time demanding. This paper deals with the determination of fermentable sugars in brewing substrates, yeast activity kinetic measurement and rapid estimation of conditions influencing the fermentability determination. The advantages of pressure fermentation in a closed container are the elimination of volatile fermentation products escape including water vapor and the possibility of serial processing of large quantities of raw materials with simple equipment.

Keywords: yeast, pressure, fermentation, fermentometer, degree of fermentation, yield fermentation

Accepted: June 17, 2018; Published: June 15, 2018 

References

  1. Bendová, O., Kahler, M., 1981: Pivovarské kvasinky. 1. vyd., SNTL, Praha.
  2. Cutaia, A.J., Munroe, J.H., 1979: NOTE A method for the consistent estimation of real degree of fermentation. J. Am. Soc. Brew. Chem., 37(4): 188-189. Go to original source...
  3. Lenoël, M., Meunier, J.-P., Moll, M., Midoux, N., 1987: Improved system for stabilizing yeast fermenting power during storage. Proc. 21st Congress Madrid 1987, contribution 43, 425-432. Oxford: IRL Press, 1991. 731 p. ISBN 1852210516/9781852210519.
  4. Michel, M., Meier-Dörnberg, T., Kleucker, A., Jacob, F., Hutzler, M., 2016: A new approach for detecting spoilage yeast in pure bottom-fermenting and pure Torulaspora delbrueckii pitching yeast, propagation yeast, and finished beer. J. Am. Soc. Brew. Chem., 74(3): 200-205. Go to original source...
  5. Müller-Aufermann, S., W., Hutzler, M., Jacob, F., 2014: Evaluation and development of an alternative analysis method for rapid determinativ of yeast vitality. Brewing Science, 67(5/6): 72-80.
  6. Rahn, O., 1929: The fermentometer. J. Bacteriol. 18(3): 199-205. Go to original source...
  7. Šavel, J., Košin, P., Brož, A., 2014: Výpočet tlaku při kvašení v uzavřené nádobce. Kvasny Prum., 60(9): 233-238. Go to original source...
  8. Šavel, J., Košin, P., Brož, A., 2015: Ballingovy alkoholové faktory z pohledu současného pivovarství. Kvasny Prum., 61(4): 120-128. Go to original source...
  9. Teyssler-Kotyška, 1932: Technický slovník naučný. Ilustrovaná encyklopedie věd technických. Nakladatelé Borský a Šulc, Praha XII, Díl VII: 427-428.

Return to the content