MODELING OF ALCOHOL FERMENTATION IN BREWING – INTEGRATED APPROACH FOR CONTROL OF CONTINUOUS ALCOHOL FERMENTATION

摘要

An integrated approach for the management of continuous beer fermentation with immobilized cells was developed. Experimental results for continuous fermentation were used for the development of dependencies for the calculation of real extract and ethanol at different degrees of fermentation and dilution rates. For this purpose, mathematical relationships describing the fermentation with high accuracy were used.