3 - Modelling yeast growth and metabolism for optimum performance

Abstract

For thousands of years, the fermentation of cereal wort has challenged our ability to explain, predict and control the behaviour of yeast. Brewing has been described as an art; however, it has often been responsible for driving forward scientific theory and techniques. One of these techniques is the use of mathematical models to describe and predict fermentation behaviour. The advantages and disadvantages of modelling techniques (simple and complex) are discussed, as are models commonly used by industry. As fermentation is affected by many parameters, an overview of how some of these affect this process is discussed. Finally, applications and advanced brewing techniques (such as high-gravity brewing) are discussed.