Reliable estimation of the key variables and of their rates of change in the alcoholic fermentation

Bioprocess and Biosystems Engineering

Volumn 24, Issue 4, 2001, Pages 227-237

  Trelea, Ioan ^a   Latrille, Eric ^a   Landaud, Sophie ^a   Corrieu, Georges ^a  

^a AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; CARBON DIOXIDE; SUGAR;

ANALYTIC METHOD; ARTICLE; BEER; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DATA BASE; FERMENTATION; MATHEMATICAL COMPUTING; NONHUMAN; PRIORITY JOURNAL; REFRACTION INDEX; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0035667569     PISSN: 16157591     EISSN: None     Source Type: Journal    
DOI: 10.1007/s004490100258     Document Type: Article

References (11)

1. 2 emission, with a view to beer flavor control by temperature and top pressure
2. Heat release in alcoholic fermentation: A critical reappraisal
3. Alcoholic fermentation in winemaking: On-line measurement of density and carbon dioxide evolution
4. A flavour model for beer fermentation
5. 2 evolution rate for the study and control of the fermentation
6. 2 evolution rate
7. On-line estimation and prediction of density and ethanol evolution in the brewery
8. Optimization of fermenter operations using a fermenter instrumentation sytem