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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 – Comparative Assessment Of Flavor Profile Of Beers Produced With
Free And Immobilized Cells |
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Authors: |
Stoyan Vassilev, Vessela
Naydenova, Mariana Badova,
Vasil Iliev, Maria Kaneva, Georgi Kostov, Silviya Popova |
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Published in:
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(2013).ECMS 2013 Proceedings edited
by: W. Rekdalsbakken, R. T. Bye, H. Zhang European Council for Modeling
and Simulation. doi:10.7148/2013 ISBN:
978-0-9564944-6-7 27th
European Conference on Modelling and Simulation, Aalesund, Norway, May 27th –
30th, 2013 |
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Citation
format: |
Stoyan Vassilev,
Vessela Naydenova,
Mariana Badova, Vasil Iliev, Maria Kaneva, Georgi Kostov, Silviya Popova (2013). Modeling
Of Alcohol Fermentation In Brewing – Comparative Assessment Of Flavor Profile
Of Beers Produced With Free And Immobilized Cells,
ECMS 2013 Proceedings edited by: W. Rekdalsbakken, R. T. Bye, H. Zhang, European Council for Modeling
and Simulation. doi:10.7148/2013-0415 |
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DOI: |
http://dx.doi.org/10.7148/2013-0415 |
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Abstract: |
A detailed investigation of
bioengineering constants for the accumulation of major yeast metabolites in
beer produced by free and immobilized cells was carried out. The kinetic
constants were used to determine the effect of immobilization on yeast
metabolism. The esters synthesis dynamics was similar for the free and the immobilized
cell which was confirmed by the kinetic model. The
dynamics of the higher alcohol synthesis was comparable for the free and
immobilized cell, but there were some differences. The dynamics of the higher
alcohols accumulation for the free and immobilized cells was similar, but
there were some differences between the two used strains. These differences
were due to the influence of mass transfer between the liquid and the
capsules, which reflected mostly in the metabolism of some amino acids. There
were significant differences in the aldehyde
synthesis and reduction by immobilized and free cells. The free cells of both
yeast strains showed distinct maximum of aldehydes,
where after the aldehydes reduction started. On the
other hand, the aldehyde peaks were not so distinct
for the immobilized cells and the aldehydes concentration
was relatively constant during fermentation. The explanation for this
difference can be found in the kinetic parameters. The model described with
high accuracy the beer fermentations with immobilized and free cells and
confirmed the experimental data. The obtained data would be used for developing
of control strategy fermentation process to obtain beverages with different organoleptic profile. |
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