| Summary: | During Beer fermentation, many yeast excretion products primarily determine beer flavour. The formation of these compounds depends on the overall metabolic balance of the yeast and, this balance is influenced by many factors (yeast strain, temperature, wort gravity and composition, pH, etc.). The following groups of
substances are found in beer and all contribute to flavour: organic and fatty acids, alcohols, esters, carbonyls and sulphur compounds. This dissertation presents a model of ester production of yeast during beer fermentation depending on the industrial parameters using real commercial fermentation data. The trials from lab scale to industrial plant large scale fermenters were carried out with commercial larger yeast
strain at constant temperature. The predicted data of the aroma compounds from model are comparable with their measured values. The model can predict well the effects of Temperature on the final concentrations of aroma compounds. This modelling method is very useful for prediction to control the operation parameters of the commercial plant and it is valuable for tuning of some aroma compounds of beer fermentation under industrial conditions.
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