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Mechanism for mixing and homogenization in beer fermentation

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Abstract

Beer fermentations carried out in a cylindrical pilot plant fermenter were used to study mixing characteristics and the mechanisms of homogenization during beer fermentation. The evolution of different parameters (pH, dry weight, sugars and ethanol concentration) were monitored at different heights within the fermenter, which was inoculated in its upper part. The degree of mixture or homogeneity, was correlated throughout the fermentation process, with the mixing power, defined in terms of CO2 production rate. In the final model obtained, the influence of solids evolution on the mixing bulk was also taken into account.

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Authors and Affiliations

  1. Department of Chemical Engineering, University of Oviedo, C/Julián Clavería S/N, 33006, Oviedo, Spain

    A. I. García, S. S. Pandiella, L. A. García & M. Díaz

Authors
  1. A. I. García
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  2. S. S. Pandiella
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  3. L. A. García
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  4. M. Díaz
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Additional information

Two of the authors (A.I.G. and S.S.P.) were the recipient of a predoctoral fellowship from the “FICXT”.

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García, A.I., Pandiella, S.S., García, L.A. et al. Mechanism for mixing and homogenization in beer fermentation. Bioprocess Engineering 10, 179–184 (1994). https://doi.org/10.1007/BF00387527

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  • DOI: https://doi.org/10.1007/BF00387527

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