MIXING IN UNSTIRRED BATCH FERMENTERS

Beer fermentation carried out in a cylindrical laboratory fermenter wa s used to study mixing characteristics. The evolution of the values of different parameters (pH, dry weight, sugars, ethanol, fusel alcohols , esters and diacetyl) were followed at different heights within the f ermenter, which was also inoculated at different points. The degree of mixture, or homogeneity, throughout the fermentation process was corr elated with the mixing power defined in terms of the ethanol productio n rate.