Improved Performances and Control of Beer Fermentation Using Encapsulated α‐Acetolactate Decarboxylase and Modeling

@article{Dulieu2000ImprovedPA,
  title={Improved Performances and Control of Beer Fermentation Using Encapsulated $\alpha$‐Acetolactate Decarboxylase and Modeling},
  author={Claire Dulieu and Mark Moll and Joseph Boudrant and Denis Poncelet},
  journal={Biotechnology Progress},
  year={2000},
  volume={16}
}
The use of the enzyme α‐acetolactate decarboxylase allows the acceleration of beer fermentation/maturation because it shunts diacetyl formation, whose elimination is the rate‐limiting step of the process. To obtain a cost reduction by using this exogenous enzyme, we propose a new process involving recoverable encapsulated α‐acetolactate decarboxylase. The performance of traditional and new processes was investigated by a modeling approach. A simple model, focused on α‐acetolactate and diacetyl… 

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