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Estimating di:acetyl secondary metabolic product concentration in beer fermentation and maturation

机译:估算啤酒发酵和成熟过程中的二乙酰第二代谢产物浓度

摘要

Process to evaluate concentration of secondary metabolic product and any remaining precursor; in real time, during batch fermentation, is new. Evaluation is independent of the process phase and deduced from physical and chemical parameters. These are measured in real time, especially to assess concentration of diacetyl and its precursor. The fermentation and maturation process is used in beer manufacture. Measurements taken, include - 1 of temperature, pressure, pH, density and turbidity. An evaluation unit estimates the secondary metabolic product concentration, from the parameters measured in real time.
机译:评估次级代谢产物和任何剩余前体浓度的过程;在分批发酵过程中,实时性是全新的。评估与过程阶段无关,并根据物理和化学参数推导得出。这些是实时测量的,尤其是用于评估二乙酰及其前体的浓度。发酵和成熟过程用于啤酒生产。进行的测量包括-1温度,压力,pH,密度和浊度。评估单元根据实时测量的参数估算次级代谢产物的浓度。

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