Calculation of pressure growth during fermentation in a closed container.

• Main Authors: Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2014-09-01
• Series: Kvasný průmysl
• Subjects: yeast; pressure fermentation; closed container; yeast activity; degree of attenuation; CO2 saturation; disinfectant efficiency
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-201409-0002_Vypocet_tlaku_pri_kvaseni_v_uzavrene_nadobce.php

The pressure measurement in the fermentation container can be used for the determination of the yeast activity or substrate fermentability. Pressure fermentation in sealed container also allows eliminating the influence of moisture, ethanol and CO2 escape during fermentation, which simplifies the calculation of the degree of attenuation or saturation of beverage from measured pressure. Calculation procedure expressing the dependence between the measured pressure of CO2 in a closed container and the composition of fermenting beverages was designed. The calculation was verified in the course of fermentation of sucrose with a high dosage of yeast and at fermentation of model sucrose solution with the addition of malt extract. The measurement allows the estimation of pressure in a closed vessel after reaching known attenuation degree of fermentation substrate. Fermentation under pressure of CO2 can potentially be used to measure inhibition effedof CO2 and ethanol on yeast activity, effect of disinfectant, calculate final pressure at beer refermentation in the bottle or prepare carbonated beverages having a high content of CO2.The pressure measurement in the fermentation container can be used for the determination of the yeast activity or substrate fermentability. Pressure fermentation in sealed container also allows eliminating the influence of moisture, ethanol and CO2 escape during fermentation, which simplifies the calculation of the degree of attenuation or saturation of beverage from measured pressure. Calculation procedure expressing the dependence between the measured pressure of CO2 in a closed container and the composition of fermenting beverages was designed. The calculation was verified in the course of fermentation of sucrose with a high dosage of yeast and at fermentation of model sucrose solution with the addition of malt extract. The measurement allows the estimation of pressure in a closed vessel after reaching known attenuation degree of fermentation substrate. Fermentation under pressure of CO2 can potentially be used to measure inhibition effedof CO2 and ethanol on yeast activity, effect of disinfectant, calculate final pressure at beer refermentation in the bottle or prepare carbonated beverages having a high content of CO2.