Fluidization and foam separation in brewing: evaluation of their role as the new parameter in the control of beer fermentation, part II.

Kojima, K., Suga, S., Oka, K., Moriwaki, S., Morikawa, T., Kumara, S. and Nakatani, K.

Abstract
Following on from the studies described in Part I of this paper (Tech. Q. Master Brew. Assoc. Am., 1992, 29(4), 122-126), the influence of carbon dioxide bubble behaviour in fermenting wort on factors affecting the producitivity of the process and the quality of the beer produced was investigated using both pilot and industrial scale cylindro conical fermenters of various shapes and volumes. The principal topics studied were the influence of bubble and fluid behaviour on the dissolved carbon dioxide content of the fermenting wort (which affects yeast growth and the formation of flavour active esters), of bubble behaviour and foam formation on the separation of hydrophobic substances (including hop bitter substances and other flavour active compounds) in foam, and of bubble and fluid behaviour on the height of the foam head. The possibility of using continuous measurement of carbon dioxide bubble generation as an aid to the control of these parameters is discussed.
Keywords : 1980