Taking Advantage of Temperature Changes to Determine the Progress of a Cider Fermentation
Carlos de la Roza, 1 Adriana Laca, 1 Luis A. García, 1 and Mario Díaz 1, 2
1 Dept. of Chemical Engineering and Environmental Technology, University of Oviedo. C/Julián Clavería 8, 33006, Oviedo, Spain.
2 Corresponding author. E-mail: mdf@sauron.quimica.uniovi.es
J. Inst. Brew. 108(1):32-33, 2002 | VIEW ARTICLE
ABSTRACT
New, simpler and cheaper tools are necessary to properly control fermentation processes at the industrial level. In this paper, a simple method to calculate a major parameter, ethanol concentration, at any time in the fermentation medium by measuring only the temperature evolution, has been developed and successfully applied to industrial cider fermentation.
Key words:
Cider, control, ethanol, fermentation, temperature.
Publication no. G-2002-0319-01R ©2002 The Institute & Guild of Brewing