Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer

• Published in: Zhōngguó niàngzào Vol. 44; no. 1; pp. 185 - 190
• Main Author: LI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan
• Format: Journal Article
• Language: English
• Published: Editorial Department of China Brewing 01.01.2025
• Subjects: consumption of carbon source|consumption of nitrogen source|diacetyl|fermentation degree|kinetic

In order to study the kinetic model of changes in microbial cells and substances during fermentation process of lager beer, the reducing sugars, α-amino acid nitrogen, yeast count, diacetyl content and fermentation degree were detected every 24 h over 15 d during the beer fermentation, and the data...