Modelling beer fermentation variability

Defernez, M., Foxall, R. J., O'Malley, C. J., Montague, G., Ring, S. M. and Kemsley, E. K. ORCID: (2007) Modelling beer fermentation variability. Journal of Food Engineering, 83 (2). pp. 167-172. ISSN 0260-8774

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In this paper we present the outcomes of three different approaches to characterising beer fermentations, with the particular aim of predicting the likelihood of the target 'present gravity' (PG) being reached within a given time window. The study uses data collated at real brewery sites, and from three different beer qualities. The approaches include: the modelling of the PG curve by a mathematical function; a nearest neighbour (NN) approach; and the generation of centile curves. We show that it is useful to combine these approaches; a software package allowing them to be integrated has been developed, which enables an informed judgement to be made as to whether a given fermentation deviates from normal behaviour.

Item Type: Article
Additional Information: Funding Information: This study is carried out in collaboration with Charles Wells Ltd. and Scottish Courage Brewing Ltd., and is supported by DEFRA LINK Project AFM183.
Uncontrolled Keywords: beer,centile,fermentation,incomplete beta-function,nearest neighbour,food science ,/dk/atira/pure/subjectarea/asjc/1100/1106
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Depositing User: LivePure Connector
Date Deposited: 06 Feb 2023 11:30
Last Modified: 12 Aug 2023 01:14
DOI: 10.1016/j.jfoodeng.2007.02.033

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