Modelling beer fermentation variability

Defernez, Marianne; Foxall, Robert J.; O'Malley, Christopher; Montague, G.A.; Ring, Susan M.; Kemsley, E. Kate

doi:10.1016/j.jfoodeng.2007.02.033

Cited by 13 publications

(8 citation statements)

References 10 publications

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“…Currently, there are many beer styles and types, depending on the brewing process and ingredients used. The addition of hops improved the taste and the protection of beer due to its pH lowering effect and antibacterial activity, which inhibits Gram-positive bacteria, but it is ineffective against brewer’s yeast, making beer a safe drinking source [1,2,3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Lager beer is the most widespread style and it is primarily produced with Saccharomyces pastorianus yeast strains, being fermented at temperatures that range from 3.3 to 13.0 °C for 4–12 weeks. In contrast, ale beers, which are more prevalent in northern countries, such as Germany, Belgium, Canada, and Britain, are typically fermented at higher temperatures ranging from 16 to 24 °C for 7–10 days, by the top yeast strain, Saccharomyces cerevisiae [1,5,6,7,8].…”

Section: Introductionmentioning

confidence: 99%

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Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

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The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

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“…The optimization of brewing fermentations has been studied using modelling tools in order to understand variations in the beer profile caused by the process variables 12,18,44,53,54 . In this study, the focus was on the evaluation of the effect of environmental factors such as wort concentration, dissolved oxygen, temperature and yeast pitching rate on the productivity parameters of a brewing fermentation, with an industrial lager brewer's yeast strain, with the application of a full factorial design.…”

Section: Introductionmentioning

confidence: 99%

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

Lima

Brandão

Lima

et al. 2011

Journal of the Institute of Brewing

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The impact of the initial dissolved oxygen, fermentation temperature, wort concentration and yeast pitching rate on the major fermentation process responses were evaluated by full factorial design and statistical analysis by JMP 5.01 (SAS software) software. Fermentation trials were carried out in 2L-EBC tall tubes using an industrial lager brewing yeast strain. The yeast viability, ethanol production, apparent extract and real degree of fermentation were monitored. The results obtained demonstrate that very high gravity worts at 22°P can be fermented in the same period of time as a 15°P wort, by raising the temperature to 18°C, the oxygen level to about 22 ppm, and increasing the pitching rate to 22 × 10 6 cell/mL. When diluting to obtain an 11.5°P beer extract, the volumetric brewing capacity increased 91% for the 22°P wort fermentation and 30% using the 15°P wort. After dilution, the fermentation of the 22°P wort resulted in a beer with higher esters levels, primarily the compound ethyl acetate.

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“…Modelling total sugar consumption has many advantages, such as predicting the final density/sugar content (Defernez et al, 2007), approximating the time until completion (Speers et al, 2003) and phenotyping the yeast strain. Nonlinear models are already promoted for use in various analytical methods within the brewing industry, such as the "nearest neighbour" and "predictive modelling" techniques (Trelea, Titica, et al, 2001), in which easily measured parameters are related to others.…”

Section: Modelling Fermentationsmentioning

confidence: 99%

“…The full name for this equation is the regularized incomplete β-function; however, the name is often shortened in literature to the incomplete β-function. Defernez et al, 2007) to model and predict the end parameters of fermentation. Defernez et al, 2007) to model and predict the end parameters of fermentation.…”

Section: The Incomplete β-Function (Ibf)mentioning

confidence: 99%

Modelling yeast growth and metabolism for optimum performance

MacIntosh¹

2015

Brewing Microbiology

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Modelling beer fermentation variability

Cited by 13 publications

References 10 publications

Beer Molecules and Its Sensory and Biological Properties: A Review

Beer Molecules and Its Sensory and Biological Properties: A Review

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

Modelling yeast growth and metabolism for optimum performance

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