Beer fermentation process is a complex biochemical reaction process.It is the most important to control temperature of the wort in fermentation tank in accordance with the beer fermentation temperature curve so as to ...Beer fermentation process is a complex biochemical reaction process.It is the most important to control temperature of the wort in fermentation tank in accordance with the beer fermentation temperature curve so as to ensure the completion of fermentation.The controlled object is characterized by large inertia,long time delay and mutual coupling of three temperature areas.Based on this,a temperature control method for beer fermentation system is designed.Using digital incremental proportion integration differentiation （PID） control algorithm,the controlled quantity is transmitted to the controlled object after diagonal matrix decoupling.This simulation system can be completed in laboratory using VB and Kingview software,so it has the features of good security and low cost.It is very suitable for experimental teaching.展开更多
Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fix...Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.展开更多
As per tradition from hundreds of years the Koloi tribes of Tripura are preparing “Gora”-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. I...As per tradition from hundreds of years the Koloi tribes of Tripura are preparing “Gora”-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. In this study, an attempt has been made to identify the indigenous yeast which is the main causative agent for fermentation and to investigate its fermentation ability with an industrial Saccharomyces cerevisiaes train. After investigation based on culture dependent phenotypic characteristics like-staining and biochemical characterization, primarily the responsible yeast species was determined as Pichia kudriavzevii and further confirmed followed by 18S rRNA ribotyping and the sequences was deposited at Gene bank and NCBI bearing specific accession number. In the comparative analysis, it has been found a significant similarities in all aspects of nutritional and alcohol percentages with the industrial strain in laboratory condition. The alcohol percentage in the rice beer “Gora” measured 6.40 ± 0.008% v/v. The study may be the first scientific investigation of its kind about this indigenous yeast strain isolated from “Gora” of this Indo-Burma biodiversity region and may provide sufficient background and potentiality for promoting these kinds of indigenous alcoholic beverages for small scale commercialization to strengthen the rural livelihood as well as to maintain immaterial cultural heritage.展开更多
基金Shandong Province Department of Education Science and Technology Program(No.J05C11)
文摘Beer fermentation process is a complex biochemical reaction process.It is the most important to control temperature of the wort in fermentation tank in accordance with the beer fermentation temperature curve so as to ensure the completion of fermentation.The controlled object is characterized by large inertia,long time delay and mutual coupling of three temperature areas.Based on this,a temperature control method for beer fermentation system is designed.Using digital incremental proportion integration differentiation （PID） control algorithm,the controlled quantity is transmitted to the controlled object after diagonal matrix decoupling.This simulation system can be completed in laboratory using VB and Kingview software,so it has the features of good security and low cost.It is very suitable for experimental teaching.
文摘Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.
文摘As per tradition from hundreds of years the Koloi tribes of Tripura are preparing “Gora”-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. In this study, an attempt has been made to identify the indigenous yeast which is the main causative agent for fermentation and to investigate its fermentation ability with an industrial Saccharomyces cerevisiaes train. After investigation based on culture dependent phenotypic characteristics like-staining and biochemical characterization, primarily the responsible yeast species was determined as Pichia kudriavzevii and further confirmed followed by 18S rRNA ribotyping and the sequences was deposited at Gene bank and NCBI bearing specific accession number. In the comparative analysis, it has been found a significant similarities in all aspects of nutritional and alcohol percentages with the industrial strain in laboratory condition. The alcohol percentage in the rice beer “Gora” measured 6.40 ± 0.008% v/v. The study may be the first scientific investigation of its kind about this indigenous yeast strain isolated from “Gora” of this Indo-Burma biodiversity region and may provide sufficient background and potentiality for promoting these kinds of indigenous alcoholic beverages for small scale commercialization to strengthen the rural livelihood as well as to maintain immaterial cultural heritage.
