HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Journal articles

Prediction of Confidence Limits for Diacetyl Concentration During Beer Fermentation

Abstract : A dynamic model for diacetyl production and reduction was developed based on experimental data from 14 laboratory-scale (15-L) lager beer fermentations carried out in various conditions of temperature (10–16°C), top pressure (50−850 mbar), initial yeast concentration (5−20 million cells per milliliter) and initial wort gravity (1,036−1,099 g/L). Uncertainties due to measurement errors, model parameters, and batch-to-batch variability were described in a probabilistic framework. The model predicts a probability distribution for the final diacetyl concentration from which a median value and an upper boundary, at a specified confidence level, are derived. It is demonstrated that in-line diacetyl measurements at early stages of fermentation greatly reduce the uncertainty about the final diacetyl level in each specific batch.
Complete list of metadata

Cited literature [4 references]  Display  Hide  Download

Contributor : Ioan-Cristian Trelea Connect in order to contact the contributor
Submitted on : Thursday, June 15, 2017 - 8:45:39 AM
Last modification on : Wednesday, March 23, 2022 - 12:08:19 PM
Long-term archiving on: : Tuesday, December 12, 2017 - 10:26:02 AM


Postprint Trelea Landaud 2002 ...
Files produced by the author(s)



Ioan-Cristian Trelea, Sophie Landaud, Eric Latrille, Georges Corrieu. Prediction of Confidence Limits for Diacetyl Concentration During Beer Fermentation. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2002, 59 (2), pp.77-87. ⟨10.1094/ASBCJ-60-0077⟩. ⟨hal-01537111⟩



Record views


Files downloads