A FLAVOUR MODEL FOR BEER FERMENTATION
Douglas A. Gee, W. Fred Ramirez
Journal of the Institute of Brewing
Abstract
A new beer fermentation model is developed based upon fundamental knowledge of biochemical pathways. The model can be subdivided into a growth model, an amino acid model, and a flavour/aroma model. Experimentation allowed for accurate model parameter identification. The results demonstrate the capability to accurately describe batch beer fermentation dynamics.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
process_mechanism100% confidence
beer fermentation is described by a new fermentation model
“A new beer fermentation model is developed based upon fundamental knowledge of biochemical pathways. The model can be subdivided into a growth model, an amino acid model, and a flavour/aroma model.”
Concepts
FlavourFermentationAromaGrowth modelIdentification (biology)ChemistryFood scienceBrewing