Dynamic optimisation of the aroma production in brewing fermentation

Abstract : Several key compounds for the final beer flavour (higher alcohols, esters, vicinal diketones) are produced during the alcoholic fermentation phase. The paper demonstrates the possibility of obtaining various desired final aroma profiles and reducing the total process time using dynamic optimisation of three control variables: temperature, top pressure and initial yeast concentration in the fermentation tank. The optimisation is based on a sequential quadratic programming algorithm, on a dynamic model of the alcoholic fermentation and on an aroma production model. The robustness of the optimal control profile with respect to model uncertainty is discussed.
Complete list of metadatas

Cited literature [10 references]  Display  Hide  Download

https://hal-agroparistech.archives-ouvertes.fr/hal-01537106
Contributor : Ioan-Cristian Trelea <>
Submitted on : Friday, June 16, 2017 - 8:27:01 AM
Last modification on : Friday, November 30, 2018 - 9:58:01 AM
Long-term archiving on : Tuesday, December 12, 2017 - 11:27:47 AM

File

Postprint Trelea Titica 2004 J...
Files produced by the author(s)

Identifiers

Collections

Citation

Ioan-Cristian Trelea, Mariana Titica, Georges Corrieu. Dynamic optimisation of the aroma production in brewing fermentation. Journal of Process Control, Elsevier, 2004, 14 (1), pp.1-16. ⟨10.1016/S0959-1524(03)00007-6⟩. ⟨hal-01537106⟩

Share

Metrics

Record views

500

Files downloads

471