Título del artículo:

Kinetic Modeling of Mead Production

This work studies the fermentation kinetics to produce mead using Saccharomyces cerevisiae, selected from three commercial yeasts to generate a product with better organoleptic characteristics and greater acceptance by a group of untrained tasters. The values of the kinetic parameters of the fermentation were obtained from a series of fermentations at laboratory scale, maintaining constant the initial concentration of biomass (1.5 g/L), the operating temperature (33 °C) and the pH (4) and varying the initial soluble solids concentration in four values (10, 16, 22 and 25 °Brix). Based on the experimental results, a mathematical modeling was developed to estimate the variables of interest. Thus, from the application of the Monod model, the saturation constant (Ks) of 336.6 g/L was obtained, with a maximum specific growth rate ((Formula presented.)) of 0.071 h−1. Using the integrated logistic model, the experimental values were adjusted to obtain the average value of (Formula presented.) of 0.0815 h−1. Finally, the maximum ethanol production rate (rpm) of 0.2621 g/L was obtained through the modified Gompertz model. Therefore, Monod, integrated logistic and modified Gompertz models were ideal mathematical tools to interpret the kinetic behavior of honey fermentations, predict and control this process, both on a laboratory scale and on a subsequent industrial scale. Thus, contributing to the knowledge of the dynamic behavior of mead production and its level of technological development.

Acerca de la revista donde se publicó este artículo:

Journal of the American Society of Brewing Chemists