Optimization of Temperature in Fermentation to Maximize Ethanol Production

by Joseph Tarriela

Submitted : Fall 2016

In the brewing of beer, the final ethanol concentration varies depending on the fermentation conditions set by the operator such as the amount of simple and complex sugars place into the wort, the amount of yeast added to the wort or the temperature and time the batch is left to ferment. This experiment follows the growth models developed by Douglas A. Gee and W. Fred Ramirez and the temperature profiles developed by W. Fred Ramirez and Jan Maciejowski in order to maximize ethanol production in a small home-brew setup by controlling the temperature during fermentation.Two batches were brewed in order to test the efficiency of the growth models with one control batch following the work of the aforementioned authors versus another following a longer, more traditional fermentation. It was found that the control batch resulted in the higher ethanol concentration, however, with a more distinctly different flavor than the other two batches.

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