Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation

Krzysztof Kucharczyk, Krzysztof Żyła and Tadeusz Tuszyński
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Krzysztof Kucharczyk: Cracow School of Health Promotion, Cracow, Poland
Krzysztof Żyła: Departament of Food Biotechnology, Food Technology, University of Agricultural in Cracow, Cracow, Poland
Tadeusz Tuszyński: Cracow School of Health Promotion, Cracow, Poland

Czech Journal of Food Sciences, 2020, vol. 38, issue 5, 330-336

Abstract: Fermentation indices of a bottom-fermented lager brew from high gravity wort (15.5 °P) were analysed using the response surface methodology (RSM, Box-Behnken design). Fermentation parameters like pitching rates (6-10 mln cells mL-1), wort aeration (8-12 mg O2 mL-1), different times (4.5-13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3 850 hL) and fermentation temperatures (8.5-11.5 °C) were modulated to assess their impact on the fermentation indices. Within the studied ranges of fermentation parameters the experimental factors had a significant influence (R2 for the model 73%) on alcohol content, pH (83%), extract drop (86%), FAN consumption (70%), bitterness loss (73%) and sensory analysis (71%). Based on the multiple response optimisation analysis, the values of independent factors that optimised alcohol content at the level of 6.94% (v/v), extract drop at 1.77 °P per day with maximization of FAN consumption (ca. 128 mg L-1) and pH drop to the level of 4.69 with minimized bitter substances losses (6.2 BU) were as follows: pitching rate 6 mln cells mL-1; fermentation temperature 11.2 °C; aeration level 10.5 mg L-1; and CCTs filling time 13.5 h.

Keywords: bottom fermentation; fermentation indices; production scale; response surface methodology (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:291-2019-cjfs

DOI: 10.17221/291/2019-CJFS

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