Convenient Monitoring Of Brewery Fermentation Course By Refractometry.

Kvasný průmysl

Karel SIGLER¹  Jan ŠAVEL¹  Petr KOŠIN¹  Adam BROŽ¹ 

[1] Budějovický Budvar, n.p., Karolíny Světlé 4, 370 21 České Budějovice;

关键词: wort;    fermentation;    refractometry;    extract;   

DOI  :  10.18832/kp2009009

来源: DOAJ

【 摘 要 】

The course of wort fermentation is most often monitored by measuring density by immersion saccharometer or digital densitometer; other methods include classical analysis or automatic analyzers. Another possibility is the measurement of refraction in the course of fermentation. When the original refraction or wort extract is known, refraction unambiguously determines the apparent extract or degree of attenuation. A refractometer with a scale in Brix degrees can be used similarly as a saccharometer having a scale in mass percent of sucrose. In the range of 0-16 mass % sucrose and 0-8% ethanol refraction is a linear function of concentration; this allows us to calculate concentration of ethanol, real extract and also an apparent extract in the course of fermentation from the values of actual and original refraction. Examples are given of measurement and instrument calibration. The measurements can be done with simple and inexpensive refractometers with computing compensation of the effect of temperature.The course of wort fermentation is most often monitored by measuring density by immersion saccharometer or digital densitometer; other methods include classical analysis or automatic analyzers. Another possibility is the measurement of refraction in the course of fermentation. When the original refraction or wort extract is known, refraction unambiguously determines the apparent extract or degree of attenuation. A refractometer with a scale in Brix degrees can be used similarly as a saccharometer having a scale in mass percent of sucrose. In the range of 0-16 mass % sucrose and 0-8% ethanol refraction is a linear function of concentration; this allows us to calculate concentration of ethanol, real extract and also an apparent extract in the course of fermentation from the values of actual and original refraction. Examples are given of measurement and instrument calibration. The measurements can be done with simple and inexpensive refractometers with computing compensation of the effect of temperature.

【 授权许可】

Unknown