Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO 2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure

Abstract : This article presents a model of beer fermentation in terms of flavor component content. It describes the production of two higher alcohols (isoamyl alcohol and phenyl ethanol) and three esters (isoamyl acetate, ethyl acetate, and ethyl hexanoate) selected according to their organolep-tic threshold values in beer, as well as the effects of operating conditions on their formation. A step-by-step modeling approach was used, which exploited prior biological information coupled with analysis of experimental data. These data resulted from a two-level full-factorial experimental design for three factors: temperature (10–16°C), top pressure (50– 800 mbar), and yeast inoculum (0.5 × 10 7 –2 × 10 7 cells per milliliter). Experiments were carried out in a 15-L reactor. Because CO 2 emission, which represented the only on-line measurement in this process, is directly associated with primary yeast activity, the aroma dynamics were predicted from those for CO 2 , with yield coefficients depending only on operating conditions (temperature, dissolved CO 2 , yeast inoculum size). Model parameters were identified from experimental data. An initial experimental validation gives a successful prediction of most of the aroma compounds when compared with their measured values. The model quantifies the effects of operating conditions on the production kinetics and final concentrations of aroma compounds. These results suggest that this model could be successfully used for both prediction and co ntrol of some aroma compounds under industrial conditions.
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Article dans une revue
Journal of the American Society of Brewing Chemists , the American Society of Brewing Chemists 2000, 58 (4), pp.167-174. 〈10.1094/ASBCJ-58-0167〉
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Soumis le : lundi 12 juin 2017 - 16:34:23
Dernière modification le : jeudi 11 janvier 2018 - 06:15:57

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Mariana Titica, Sophie Landaud, Ioan-Cristian Trelea, Eric Latrille, Georges Corrieu, et al.. Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO 2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure. Journal of the American Society of Brewing Chemists , the American Society of Brewing Chemists 2000, 58 (4), pp.167-174. 〈10.1094/ASBCJ-58-0167〉. 〈hal-01537162〉

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