Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure-Reference-Cited by-同舟云学术

Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure

Published:2000-09 Issue:4 Volume:58 Page:167-174
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Titica Mariana¹,Landaud Sophie²,Trelea Ioan Cristian²,Latrille Eric²,Corrieu Georges²,Cheruy Arlette²

Affiliation:

1. Laboratoire d'Automatique de Grenoble, ENSIEG, Rue de la Houille Blanche, Domaine Universitaire, BP 46, 38402 Saint Martin d'Hères, France

2. Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA-INAPG, 78850 Thiverval - Grignon, France

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-58-0167

Reference25 articles.

1. A kinetic model for beer production under industrial operational conditions

2. ON-LINE MONITORING OF BREWERY FERMENTATION BY MEASUREMENT OF CO2EVOLUTION RATE

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