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2016•Chemistry & Chemical TechnologyRequires access

Optimization of Main Fermentation of High-Gravity Wort

Р. Б. Косів, Tetiana Kharandiuk, Lyubov Polyuzhyn, Liubov Palianytsia, Natalia Berezovska

Open publisher page 14 citations

Abstract

The mathematical model has been developed to calculate the content of higher alcohols and esters depending on wort initial concentration and fermentation temperature. The process was optimized in accordance with the developed model. To obtain high-quality beer via high-gravity brewing technology the wort concentration was found to be 14-15 % relative to dry matter and main fermentation temperature of 284–285 K.

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What this paper is about

The mathematical model has been developed to calculate the content of higher alcohols and esters depending on wort initial concentration and fermentation temperature. The process was optimized in accordance with the developed model. To obtain high-quality beer via high-gravity brewing technology the wort concentration was found to be 14-15 % relative to dry matter and main fermentation temperature of 284–285 K.

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OpenAlex reports 14 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The mathematical model has been developed to calculate the content of higher alcohols and esters depending on wort initial concentration and fermentation temperature. The process was optimized in accordance with the developed model. To obtain high-quality beer via high-gravity brewing technology the wort concentration was found to be 14-15 % relative to dry matter and main fermentation temperature of 284–285 K.

Key concepts: High Gravity, Brewing, Fermentation, Chemistry, Food science

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