Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation
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-1), wort aeration (8-12 mg O2 mL-1), different times (4.5-13.5 h) of f...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2020-10-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202005-0010_control-of-selected-fermentation-indices-by-statistically-designed-experiments-in-industrial-scale-beer-ferment.php |