Systematic Parameter Estimation and Dynamic Simulation of Cold Contact Fermentation for Alcohol-Free Beer Production

Dylan Pilarski, Dimitrios Gerogiorgis

Research output: Contribution to journalArticlepeer-review

Abstract

Global demand for Low-Alcohol Beer (LAB) and Alcohol-Free Beer (AFB) has surged due to flavor attributes, health benefits, and lifestyle changes, prompting efforts for process intensification. This paper aims to offer a detailed modelling basis for LAB manufacturing study and optimisation. A first-principles dynamic model for conventional beer manufacturing has been re-parameterized and used for dynamic simulation of Cold Contact Fermentation (CCF), an effective LAB and AFB production method, with concentrations tracked along plausible temperature manipulation profiles. Parameter estimation is pursued using industrial production data, with a detailed local sensitivity analysis portraying the effect of key parameter variation on sugar consumption, ethanol production, and key flavor component (ethyl acetate and diacetyl) evolution during (and final values after) CCF. Ethyl acetate (esters in general) affecting fruity flavors emerge as most sensitive to CCF conditions
Original languageEnglish
Article number2400
JournalProcesses
Volume10
Issue number11
Early online date15 Nov 2022
DOIs
Publication statusE-pub ahead of print - 15 Nov 2022

Keywords

  • beer
  • Cold Contact Fermentation (CCF)
  • Parameter estimation
  • Dynamic simulation

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