VIEW ARTICLE    DOI: 10.1094/ASBCJ-43-0091

Fermentation Symposium-Part II Fermentation Variables and Their Control. Finn B. Knudsen, Adolph Coors Co., Golden, CO 80401. J. Am. Soc. Brew. Chem. 43:0091, 1985.

Studies of molecular microbiology techniques have provided deeper understanding of traditional batch, accelerated batch, and continuous and immobilized yeast fermentation processes and thus more control of the fermentation process. Even so, a brewery often experiences unexplainable changes in the fermentation patterns in one or several tanks. Control of these is imperative to maintain constant quality products while minimizing beer losses. This article deals with the practical aspects of single and multiplant fermentations in use today in the brewing industry, focusing on yeast purity and handling and on coping with the problems of providing consistent fermentations.

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