Dynamic simulation and visualisation of fermentation: Effect of process conditions on beer quality

Alistair Rodman, DI Gerogiorgis

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)peer-review

Abstract

Fermentation is the central, most important unit operation in alcoholic beverage manufacturing and has already been studied by means of first-principles dynamic models which explicitly consider  temperature effects and employ parameterisations obtained using industrial beer brewing campaign data. Nevertheless, the precise effect of initial conditions on beer quality and flavour has not been documented. Multi-objective optimization encompasses ethyl alcohol maximization and batch duration minimization, but must also quantitatively monitor the crucial flavour components (Rodman & Gerogiorgis, 2015). Dynamic simulation and visualisation of the key (ethyl alcohol, ethyl acetate, diacetyls) concentrations is pursued for varying initial condition (sugar concentration, pitching rate, active yeast fraction) parameters, and hundreds of thousands of possible temperature manipulation profiles over the entire brewing horizon. Feed sugar content obviously governs attainable alcohol concentration: what is not evident is that pitching rate is a very efficient manipulation, in contrast to the weak effect of initial active yeast fraction.

Original languageEnglish
Title of host publicationProceedings of the 11th IFAC Symposium on Dynamics and Control of Process Systems (DYCOPS 2016)
EditorsSigurd Skogestad
PublisherIFAC
Number of pages6
DOIs
Publication statusPublished - 10 Jun 2016
EventLight Metals Symposium held at the 133rd TMS Annual Meeting - Charlotte, New Caledonia
Duration: 14 Mar 200418 Mar 2004

Conference

ConferenceLight Metals Symposium held at the 133rd TMS Annual Meeting
Country/TerritoryNew Caledonia
Period14/03/0418/03/04

Keywords

  • dynamic simulation, visualisation, beer, fermentation, initial conditions, attainable envelope

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