MODELING OF DIACETYL PRODUCTION DURING BEER FERMENTATION

Experimental brewing in stirred tanks has been carried out at differen t temperatures, pH's and agitation characteristics. A model based on b iochemical pathways has been developed. The parameters have been evalu ated to fit the results of diacetyl concentration evolution throughout fermentation. The resulting model has proved itself to be useful in p redicting results in industrial cylindro-conical fermenters when delay due to non-agitation during the first few days is considered.