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

Kucharczyk, Krzysztof; Tuszyński, Tadeusz

doi:10.1002/jib.392

Cited by 19 publications

(15 citation statements)

References 23 publications

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“…Furthermore, in their study, the increased pitching rate significantly reduced the acetaldehyde content in beer. In the previous works performed under conditions almost identical to those employed in this study, we reported quite similar findings [ 6 , 20 ]. However, in another experiment [ 19 ], the wort filling time had a significant, positive impact on the course of fermentation and the reduction in acetaldehyde concentrations.…”

Section: Resultssupporting

confidence: 90%

“…In our previous investigations [ 6 , 19 , 20 ], the effects of pitching rate, wort filling time, and wort aeration on fermentation, maturation, and volatile compound production in beer produced on an industrial scale were determined in single factor experiments. The purpose of the current work was therefore simultaneous optimization of these parameters by applying the RSM methodology.…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Kucharczyk

Żyła

Tuszyński

2020

Foods

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The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Kucharczyk

Żyła

Tuszyński

2020

Foods

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“…During beer fermentation, yeast metabolism produces ethanol and carbon dioxide from a sugar-water mixture called wort [1,2]. The fermentation is conventionally monitored through off-line wort density measurements until a predetermined ethanol concentration is reached [3], after which the process is continued for a predefined time for development of flavour compounds [4]. This requires manual sampling, takes time, and wastes resources by disposing of the measured sample.…”

Section: Introductionmentioning

confidence: 99%

Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning

et al. 2021

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Beer fermentation is typically monitored by periodic sampling and off-line analysis. In-line sensors would remove the need for time-consuming manual operation and provide real-time evaluation of the fermenting media. This work uses a low-cost ultrasonic sensor combined with machine learning to predict the alcohol concentration during beer fermentation. The highest accuracy model (R2 = 0.952, mean absolute error (MAE) = 0.265, mean squared error (MSE) = 0.136) used a transmission-based ultrasonic sensing technique along with the measured temperature. However, the second most accurate model (R2 = 0.948, MAE = 0.283, MSE = 0.146) used a reflection-based technique without the temperature. Both the reflection-based technique and the omission of the temperature data are novel to this research and demonstrate the potential for a non-invasive sensor to monitor beer fermentation.

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“…A necessary factor in the intensification of many technological, including biotechnological, processes is considered to be electromagnetic waves -waves that affect the growth, reproduction and fermentation energy of yeast-like fungi [11]. In the course of the study, the time dependence of the effect of X-ray radiation on the characteristics of the dependence of the degree of activation of the cell structures of the yeast culture of Saccharomyces cerevisiae was investigated and determined, which is shown in Table 1.…”

Section: Research Results and Discussionmentioning

confidence: 99%

Study of the effect of electromagnetic field and radiation on the intensification of brewi ng processes

Sidor

Усатюк

Tyshchenko

et al. 2021

TAPR

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The object of research is the enzymatic preparations Termamil and San-Super, malt and yeast. One of the most problematic places is that the action of the magnetic field and radiation can both stimulate the amylase activity of barley malt and cause its deactivation. During the study, a certain number of electrophysical factors were used, namely: laser radiation, which was carried out using a helium-neon laser, ultraviolet radiation – using a nitrogen gas laser, X-rays, a constant uniform magnetic field, ultrasound. Results have been obtained that confirm the positive effect of the magnetic field on the activation of the amyloletic activity of concentrated preparations. A study was also conducted in accordance with the effect of electromagnetic waves on the activation of enzymes in barley and wheat malt, which showed a positive effect. This is ensured by the fact that in the course of the study, thanks to experiments, the best duration of irradiation with electromagnetic waves and different types of radiation for enzyme preparations, malt and yeast was found. These methods have a number of features. This is the availability of the appropriate equipment and knowledge of the individual types of rays, magnetic fields and electromagnetic waves, and their potential effects on enzymes, as well as control of the exposure time and magnetic field load. Due to the action of electromagnetic waves and radiation, for a certain amount of time, it is possible to obtain an increased activity of enzymatic preparations. Compared to the fermentative preparations Termamil and San-Super, malt and yeast, which are not susceptible to the load of magnetic fields, electromagnetic waves and various types of radiation, the fermentative preparations Termamil and San-Super, malt and yeast, which were susceptible to the action of electromagnetic waves, as well as radiation show increased activity of action. At the same time, these preparations reduce the amount of costs and increase the yield of finished products, which will serve as a positive aspect for the economic sphere of the enterprise.

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

Cited by 19 publications

References 23 publications

Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning

Study of the effect of electromagnetic field and radiation on the intensification of brewi ng processes

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