CâHââOâ â 2 CâHâ
OH + 2 COâSimplified fermentation assessment dâone mole of glucose.
Use when: The actual process includes yeast growth, byproducts and multiple sugars.
From starch to beer
Understand brewing, fermentation and monitoring of a bioprocess.
What is happening?
Brewing transforms part of the starch in the malt into sugars under the action of enzymes. The yeast then consumes certain fermentable sugars and produces ethanol and carbon dioxide in particular.
Temperature influences enzymes and yeasts differently depending on the stage. Density, residual sugars and hygiene must be monitored together to interpret the evolution of a batch.
The formulas, with their conditions.
Rmassique = mproduit / mmatiÚre engagéeMasses in the same unit; dimensionless ratio.
Use when: Precisely define the product and the scope of the balance sheet, in particular gas and waste.
Where is this principle used?
Brewery
Manage brewing, fermentation, storage and packaging.
Other fermentation plants
Understand sugar, product and gas balances.
What to observe in the experiment
Compare a brewing phase to a fermentation phase: identify the main actor and the thermal parameter of each.
References and readings
This sheet explains the principles and their assumptions. Educational simulation can simplify the process; an industrial model requires suitable data and validation.
Have you understood the essentials?
Only one correct answer per question. Answer all three questions, then view the answer key.
Intu Lab · Understanding sheet · Kimba Christian