Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations

Lima, Luis F.; Brandão, Tiago; Lima, Nelson; Teixeira, J. A.

doi:10.1002/j.2050-0416.2011.tb00480.x

Cited by 13 publications

(17 citation statements)

References 42 publications

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“…Moonjai et al emphasized that the lowest growth, as expected, was found under the deaerated conditions. The lack of wort aeration caused a 2‐fold decrease biomass growth in relation to standardized aeration (8 mg O 2 /L).…”

Section: Resultsmentioning

confidence: 62%

“…Based on the results, they found that a higher air dose led to a visible increase in the number and viability of obtained yeast biomass. Moonjai et al (18) emphasized that the lowest growth, as expected, was found under the deaerated conditions. The lack of wort aeration caused a 2-fold decrease biomass growth in relation to standardized aeration (8 mg O 2 /L).…”

Section: Viable Cell Number and Vitalitymentioning

confidence: 60%

“…Moonjai et al demonstrated that the volatiles examined increased with attenuation but the rate of increase was lower under pre‐aerated and supplemented medium conditions. As a result the concentration of acetate esters at maximum attenuation was ~18% lower than under de‐aerated conditions.…”

Section: Resultsmentioning

confidence: 99%

“…The assessment of the influence of wort aeration method on the fermentation rate was also the target of experiments conducted by Moonjai et al . They showed that the fermentation rate was 2‐fold lower under de‐aerated conditions in relation to medium containing 8 mg dissolved oxygen.…”

Section: Resultsmentioning

confidence: 99%

“…Moonjai et al showed that cell viability was lowest under de‐aerated conditions. Under pre‐aerated conditions the viability was initially high but decreased towards the end of fermentation.…”

Section: Resultsmentioning

confidence: 99%

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The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale

Kucharczyk

Tuszyński

2017

J. Inst. Brew.

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The aim of the study was to determine the effect of the initial beer wort aeration on the process of fermentation, maturation, content of the volatile components of beer and abundance and vitality of yeast biomass. The experiments were performed on an industrial scale, with fermentation and maturation performed in fermentation tanks with a capacity of 3800 hL. The wort was aerated with sterile air in quantities as follows: 7, 10 and 12 mg/L. During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and more importantly volatile components were investigated. The experiments showed that differentiated aeration has a significant impact on the course of fermentation and metabolic changes. With the increase in wort aeration, the content of acetaldehyde decreased and the concentration of higher alcohols increased. On the other hand, the contents of esters and vicinal diketones did not change. The level of aeration did not affect the final quality of beer.

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Section: Resultsmentioning

confidence: 62%

Section: Viable Cell Number and Vitalitymentioning

confidence: 60%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale

Kucharczyk

Tuszyński

2017

J. Inst. Brew.

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Fed-batch fermentation with glucose syrup as an adjunct for high-ethanol beer brewing

et al. 2014

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To produce a beer with a high ethanol content, preliminary research on fed-batch fermentation profiles with glucose syrup as an adjunct during the primary fermentation period was conducted. The ethanol concentration of the beer was elevated by feeding a glucose syrup into the fermentors at a later stage of primary fermentation. Fermentation trials were carried out using a typical lager strain, SC-9, with a pitching rate at 7.0 × 10 6 cells/mL. An all-malt wort (12.5°P) was employed and the primary fermentation temperature was 14°C. Glucose syrup was supplemented when the concentration of residual reducing sugars was decreased to~10 g/L. Results showed that the supplemented glucose was consumed rapidly and that the ethanol concentration in the final beer was raised to 67.9 g/L. Additional growth of yeast was observed after feeding accompanied by a low yield of ethanol (~0.46 g/g). Formation of diacetyl was enhanced by yeast growth and two additional peaks were obtained after feeding. The peak value of the diacetyl concentration was 1.90 mg/L. The fed-batch fermentation resulted in a beer with an overproduction of higher alcohols and esters, indicating that brewing under these experimental conditions led to an unbalanced flavour profile. Results of optimization demonstrated that the optimal conditions were found to be 15°P for initial wort extract, 10°C for fermentation temperature and 20 × 10 6 cells/mL for yeast pitching rate, leading to total higher alcohols of 173.8 mg/L, total esters of 22.8 mg/L and an acetaldehyde concentration of 40.5 mg/L. A 12 day maturation and fermentation temperature of 8°C was needed to reduce the acetaldehyde to 14.3 mg/L.

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Towards Actionable Data Science: Domain Experts as End-Users of Data Science Systems

Jung

Steinberger

2023

Comput Supported Coop Work

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Research on data science has largely viewed data as an abstract input in service of algorithms developed by data scientists. In this view, data science activities are made sustainable by the efficient flow of data to improve the algorithms. Recent studies in CSCW and HCI, however, point to how the effectiveness of algorithms critically depends on sustainably collecting reliable, complete data situated in domain experts' practices and settings. Drawing on ethnographic fieldwork and a pilot machine learning project at a craft brewery, we describe three types of situations where brewers' data practices led to unreliable, incomplete data, and how such data practices limited the effectiveness of data science activities. We analyze sources of misalignment between their data practices and data science activities, which we use to offer design implications for sustainability. Extending research on end-user software development that views sustainability as driven by domain experts as 'owners of problems,' our study proposes data science research driven by domain experts as 'owners of data.'

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Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations

Cited by 13 publications

References 42 publications

The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale

The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale

Fed-batch fermentation with glucose syrup as an adjunct for high-ethanol beer brewing

Towards Actionable Data Science: Domain Experts as End-Users of Data Science Systems

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