Modeling Of Alcohol Fermentation In Brewing - Some Practical Approaches.

In the present work, a practical method for determination of the basic physicochemical parameters of beer real extract, alcohol and biomass concentration based on the amount of produced CO2 during the fermentation is investigated. The method was applied for determination of biomass concentration in immobilized preparations after its approbation with analytical data for beer fermentations with free cells. The kinetics parameters of the fermentation were determined with 3 of the most used kinetic models. The differences between beer fermentations with free and immobilized cells were investigated. The effect of yeasts immobilization on brewing process was defined.