PREDICTION OF ESTER PRODUCTION IN INDUSTRIAL BEER FERMENTATION

Ester production in stirred-tank beer fermentation. was analyzed in co njunction with knowledge of metabolic pathway to establish a kinetic m odel at different constant temperature and pH values, and to predict r esults in an experiment with freely changing pH. Comparison with resul ts in an industrial fermentation column shows that it is possible to u se the model to predict these operations if a delay time is introduced .