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Digital Library of the
European Council for Modelling and Simulation |
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Title: |
Modeling Of Alcohol Fermentation In Brewing – Carbonyl Compounds
Synthesis And Reduction |
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Authors: |
Vessela Naydenova, Vasil Iliev, Maria Kaneva, Georgi Kostov, Petia Koprinkova-Hristova, Silviya Popova |
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Published in:
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(2014).ECMS 2014 Proceedings edited
by: Flaminio Squazzoni,
Fabio Baronio, Claudia Archetti,
Marco Castellani European Council for
Modeling and Simulation. doi:10.7148/2014 ISBN:
978-0-9564944-8-1 28th
European Conference on Modelling and Simulation, Brescia,
Italy, May 27th – 30th,
2014 |
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Citation
format: |
Vessela Naydenova, Vasil Iliev, Maria Kaneva, Georgi Kostov, Petia Koprinkova-Hristova, Silviya Popova (2014). Modeling Of Alcohol Fermentation In Brewing
– Carbonyl Compounds Synthesis And Reduction, ECMS 2014 Proceedings edited
by: Flaminio Squazzoni,
Fabio Baronio, Claudia Archetti,
Marco Castellani European Council for Modeling and Simulation. doi:10.7148/2014-0279 |
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DOI: |
http://dx.doi.org/10.7148/2014-0279 |
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Abstract: |
A mathematical model was
developed for studying the carbonyl compounds synthesis and reduction in beer
fermentation with alginate-chitosan microcapsules
with liquid core. The model was based on the results for the influence of the
fermentation temperature, original wort gravity and
immobilized cells mass on the carbonyl compounds synthesis and reduction. The
obtained model described with high accuracy the vicinal diketones
synthesis and reduction and confirmed the experimental data. However, the
model was not in agreement with the data for aldehydes
synthesis and reduction. It did not take into account the second peak in aldehyde concentration during maturation. It can be assumed
that the peak was related to maltotriose uptake by
the used yeast strain. Nevertheless, the obtained model can be used for the
description of carbonyl compounds synthesis and reduction in beer
fermentation with immobilized cells. |
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