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.
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Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2002, 59 (2), pp.77-87. 〈10.1094/ASBCJ-60-0077〉
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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〉

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