Use of Laboratory Pressure Measurement for Fermentation Process Monitoring
Petr Košin (Budějovický Budvar, n.p., Karolíny Světlé 4, CZ-370 21 České Budějovice) | Jan Šavel (Budějovický Budvar, n.p., Karolíny Světlé 4, CZ-370 21 České Budějovice) | Adam Brož (Budějovický Budvar, n.p., Karolíny Světlé 4, CZ-370 21 České Budějovice) | Jan Strejc (Budějovický Budvar, n.p., Karolíny Světlé 4, CZ-370 21 České Budějovice)
Laboratory pressure fermentation can be used for process monitoring such as measurement of yeast activity, its resistance to temperature, carbon dioxide, sanitation agents or determination of fermentation process yield. This method does not replace precise analytical methods but it can be used if they are economically or time demanding. This paper deals with the determination of fermentable sugars in brewing substrates, yeast activity kinetic measurement and rapid estimation of conditions influencing the fermentability determination. The advantages of pressure fermentation in a closed container are the elimination of volatile fermentation products escape including water vapor and the possibility of serial processing of large quantities of raw materials with simple equipment.
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Эту запись предоставил Research Institute of Brewing and Malting