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  3. Volume 10, Number 3, 2016
  4. Optimization of Main Fermentation of High-Gravity Wort

Optimization of Main Fermentation of High-Gravity Wort

JCCT.
2016;
Volume 10, Number 3
: pp. 349 – 353
https://doi.org/10.23939/chcht10.03.349
Authors: 

Ruslana Kosiv, Tetiana Kharandiuk, Lyubov Polyuzhyn, Liubov Palianytsia and Natalia Berezovska

Lviv Polytechnic National University, 12 S. Bandera St., 79013 Lviv, Ukraine

The mathematical model has been developed to calculate the content of higher alcohols and esters depending on wort initial concentration and fermentation temperature. The process was optimized in accordance with the developed model. To obtain high-quality beer via high-gravity brewing technology the wort concentration was found to be 14-15 % relative to dry matter and main fermentation temperature of 284–285 K.

high-gravity brewing
fermentation by-products
optimization

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