Difference between revisions of "Factors that influence beer fermentation"
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Revision as of 23:38, 20 January 2024
Author: Adéla Dobešová, Doba00 (talk) 22:04, 20 January 2024 (CET)
Tool: Vensim
Contents
Introduction
This simulation focuses on addressing factors that have an effect on beer fermentation and influence the alcohol percentage in the final product. It should suit the brewery makers in the food industry to better evaluate beer-making conditions to make preferred outcomes of alcohol levels.
Problem definition
Method
Model
Results
Conclusion
Code
Sources
- https://www.phind.com/search?cache=uu8fcm0sqdc1fyznvi0o0rhx&fbclid=IwAR30Y-m8maeJI3WFcW-fLvqTlRov_63mfnCGPxC9RiANZQbkQaYNO8MDl0M
- https://science.howstuffworks.com/innovation/edible-innovations/beer4.htm
- https://www.researchgate.net/publication/284725490_Biochemistry_of_beer_fermentation
- chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/http://ucitelchemie.upol.cz/materialy/vkpch/vyroba_piva_text_pro_ucitele.pdf
- https://grainfather.com/beer-fermentation-process/#:~:text=Typically%20the%20cooler%20the%20temperature,unwanted%20attributes%20in%20the%20beer.
- Mosher, M., & Trantham, K. (2021). Brewing Science: a Multidisciplinary approach. In Springer eBooks. https://doi.org/10.1007/978-3-030-73419-0
