MODELLING OF DIACETYL PRODUCTION DURING BEER FERMENTATION

Abstract

Experimental brewing in stirred tanks has been carried out at different temperatures, pH's and agitation characteristics. A model based on biochemical pathways has been developed. The parameters have been evaluated to fit the results of diacetyl concentration evolution throughout fermentation. The resulting model has proved itself to be useful in predicting results in industrial cylindro-conical fermenters when delay due to non-agitation during the first few days is considered.