Optimization of Main Fermentation of High-Gravity Wort

Ruslana Kosiv, Tetiana Kharandiuk, Lyubov Polyuzhyn, Liubov Palianytsia and Natalia Berezovska
Affiliation: 
Lviv Polytechnic National University, 12 S. Bandera St., 79013 Lviv, Ukraine
DOI: 
https://doi.org/10.23939/chcht10.03.349
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Abstract: 
The mathematical model has been developed to calculate the content of higher alcohols and esters depending on wort initial concentration and fermentation temperature. The process was optimized in accordance with the developed model. To obtain high-quality beer via high-gravity brewing technology the wort concentration was found to be 14-15 % relative to dry matter and main fermentation temperature of 284–285 K.
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