Estimating di:acetyl secondary metabolic product concentration in beer fermentation and maturation

摘要

Process to evaluate concentration of secondary metabolic product and any remaining precursor; in real time, during batch fermentation, is new. Evaluation is independent of the process phase and deduced from physical and chemical parameters. These are measured in real time, especially to assess concentration of diacetyl and its precursor. The fermentation and maturation process is used in beer manufacture. Measurements taken, include /- 1 of temperature, pressure, pH, density and turbidity. An evaluation unit estimates the secondary metabolic product concentration, from the parameters measured in real time.