Abstract
The aim of this work was to investigate the influences of different fermentation factors on ethanol production rates by Saccharomyces cerevisiae (lager strain), at high-gravity brewing using response surface methodology. An empirical linear polynomial model was developed to describe the behaviour of the dependent variable as a function of significant factors. The resultant functional relationship in terms of coded values for predicting ethanol production rates was: Y=0.421+0.155 X 2+0.0575 X 2 X 3, where Y represents the ethanol production rate (g/lh), and X 2 and X 3 are coded levels for fermentation temperature and nutrient supplementation, respectively. Patterns of yeast growth, decrease in wort gravity and ethanol production were also evaluated at the maximum ethanol production rate (0.694 g/lh). It was concluded that higher ethanol production rates could be achieved by increasing fermentation temperature and supplementing high-gravity worts with yeast extract, ergosterol and Tween 80.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
