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Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation
2020
Czech Journal of Food Sciences
Fermentation indices of a bottom-fermented lager brew from high gravity wort (15.5 °P) were analysed using the response surface methodology (RSM, Box-Behnken design). Fermentation parameters like pitching rates (6–10 mln cells mL<sup>–1</sup>), wort aeration (8–12 mg O2 mL<sup>–1</sup>), different times (4.5–13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3 850 hL) and fermentation temperatures (8.5–11.5 °C) were modulated to assess their impact on the fermentation indices. Within
doi:10.17221/291/2019-cjfs
fatcat:qoltqywq7bbx5cvkwdvlhnzvbi