DEVELOPMENT OF AN ELECTROCHEMICAL WORKSTATION FOR MONITORING THE FERMENTATION OF BEER

被引：4

作者：

ALBERY, WJ ^{[1
]}

APPLETON, MS ^{[1
]}

PRAGNELL, TRD ^{[1
]}

PRITCHARD, MJ ^{[1
]}

UTTAMLAL, M ^{[1
]}

FIELDGATE, LE ^{[1
]}

LAWRENCE, DR ^{[1
]}

SHARPE, FR ^{[1
]}

机构：

[1] WHITBREAD TECH CTR,LUTON LU1 3ET,ENGLAND

来源：

JOURNAL OF APPLIED ELECTROCHEMISTRY | 1994年 / 24卷 / 06期

关键词：

D O I：

10.1007/BF00249852

中图分类号：

O646 [电化学、电解、磁化学];

学科分类号：

081704 ;

摘要：

An instrument with electrochemical sensors for measuring oxygen, carbon dioxide and glucose is described. The instrument has been used to monitor the variation of the three analytes in the fermentation of beer both in the laboratory and in a 1700 dm3 vessel in a pilot plant. Typical results are presented. The control of oxygen levels at the start of the process is important. The concentration of glucose passes through a maximum. The time to this maximum and the initial rate of CO2 production provide early indicators of yeast vitality.

引用

页码：521 / 524

页数：4

共 5 条

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ALBERY, WJ ;

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CRASTON, DH .

JOURNAL OF ELECTROANALYTICAL CHEMISTRY, 1985, 194 (02) :223-235

[2]

ALBERY WJ, 1994, IN PRESS J APPL ELEC, V24, P8

[3]

ALBERY WJ, 1994, IN PRESS J APPL ELEC, V24, P14

[4]

CLARK LC, 1956, T AM SOC ART INT ORG, V2, P41

[5] OXYGEN IN BREWERY FERMENTATION [J].

KIRSOP, BH .

JOURNAL OF THE INSTITUTE OF BREWING, 1974, 80 (03) :252-259

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