Abstract
The present work aims to develop a mathematical model, based on Gompertz equations and ANNs to predict the concentration of four solvent compounds (isobutanol, ethyl acetate, amyl alcohol and n-propanol) produced by the yeasts S. cerevisiae, Safale S04, using only the fermentation temperature as input data. A beer wort was made, daily samples were taken and analysed by GC-FID. The database was grouped into five datasets of fermentation at different setpoint temperatures (15.0, 16.5, 18.0, 19.0 and 21.0 °C). With these data, the Gompertz models were parameterized, and new virtual datasets were used to train the ANNs. The coefficient of determination (R2) and p-value were used to compare the results. The ANNs, trained with the virtual data generated with the Gompertz functions, were the models with the highest R2 values (0.939 to 0.996), showing that the proposed methodology constitutes a useful tool to improve the quality (flavour and aroma) of beers through temperature control.
Highlights
Beer is a complex beverage that contains more than 450 different compounds, including higher alcohols, esters, acids and aldehydes, which have a great impact on aroma and flavour characteristics
Some of the compounds that can be found in beers and possess these characteristics are the higher alcohols n-propanol, isobutanol, amyl alcohols and ester ethyl acetate [2,3]
The objective of this work is to provide specific models to predict the final concentration of four solvent compounds: isobutanol, ethyl acetate, propanol and amyl alcohol, using only temperature and timestamp readings as control variables
Summary
Beer is a complex beverage that contains more than 450 different compounds, including higher alcohols, esters, acids and aldehydes, which have a great impact on aroma and flavour characteristics. When brewers refer to the compounds found in a beer, it is not common to do so by their names but by the characteristics they produce; they are known as “organoleptic descriptors”, which can refer to a compound, several of them or even mouthfeel, flavours and aromas. One of these descriptors is solvents, which are described as: “similar to acetone or lacquer thinner aromas” [1]. Some of the compounds that can be found in beers and possess these characteristics are the higher alcohols n-propanol, isobutanol, amyl alcohols and ester ethyl acetate [2,3]
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