A FLAVOUR MODEL FOR BEER FERMENTATION
Open Access
- 10 September 1994
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 100 (5) , 321-329
- https://doi.org/10.1002/j.2050-0416.1994.tb00830.x
Abstract
A new beer fermentation model is developed based upon fundamental knowledge of biochemical pathways. The model can be subdivided into a growth model, an amino acid model, and a flavour/aroma model. Experimentation allowed for accurate model parameter identification. The results demonstrate the capability to accurately describe batch beer fermentation dynamics.Keywords
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