| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308797 |
| ISSN: | 0104-6632 |
| Autors: | Almeida, R.B1 Almeida e Silva, J.B Lima, U.A2 Silva, D.P Assis, A.N |
| Institucions: | 1Faculdade de Engenharia Quimica de Lorena, Departamento de Biotecnologia, Lorena, Sao Paulo. Brasil 2Escola de Engenharia Maua, Departamento de Engenharia Quimica e Alimentos, Sao Caetano do Sul, Sao Paulo. Brasil |
| Any: | 2001 |
| Període: | Dic |
| Volum: | 18 |
| Número: | 4 |
| Paginació: | 459-465 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied |
| Disciplines | Química |
| Paraules clau: | Fermentaciones, Química de alimentos, Cerveza, Fermentación de gravedad alta, Mosto, Diseño factorial |
| Keyword: | Chemistry, Fermentation, Food chemistry, Beer, High gravity process, Wort, Factorial design |
| Text complet: | Texto completo (Ver HTML) |
