The Brewing Process: Optimizing the Fermentation

Teodora Coldea, Elena Mudura, Călin Șibotean, Emil Comșa

Abstract


Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were assambled in order to increase the brewing yeast fermentation performance. The primary fermentation was 14 days, followed by another 14 days of secondary fermentation (maturation). The must fermentation monitoring was done by the automatic FermentoStar analyzer. The whole fermentation process was monitorized (temperature, pH, alcohol concentration, apparent and total wort extract).


Keywords


Brown beer, process monitoring, automatic analyzer, temperature, fermentation degree

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References


Trelea IC, Titica M, Landaud S, Corrieu G, Cheruy A (2001). Predictive modelling of brewing fermentation: from knowledge-based to black-box models. Math Comput Simulat 56(4-5):405-424.

Daoud IS, Searle BA (1990). On-line monitoring of brewery fermentation by measurement of CO2 evolution rate. J I Brewing 96(5):297-302.




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:10813

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