Microbreweries, or rather, small production units of unpasteurised beer, are developing now in Italy and are becoming more and more common. The plant used for the beer production, even though of a smaller dimension, must guarantee a constant level of both organoleptic and hygienic/safety characteristics of the product. After doing an energy analysis of the whole production cycle, the research shows that the temperature and time of fermentation are the parameters to be controlled in order to evaluate the performance process. The energy analysis, made by theoretical considerations and experimental measurements directly on the plant, revealed a total energetic consumption of 453 kJ/dm3 with the total thermal recovery, and of 537 kJ/dm3 with the partial thermal recovery. By the use of thermocouples, the validity of the regulation system and the homogeneity of the product temperature is analysed. The results show that there are no differences between the different level of the wort in the brewing kettle so that all the wort has the right balance of maltose/dextrin which gives the product good organoleptic characteristics. The fermentation analysis, done to evaluate the attenuation curves and the transformation of sugar into alcohol, allows us to see the differences between light ale, amber-coloured and red beer: while the light ale needs four days and the amber-coloured beer six days to conclude the maturation process, only red beer needs seven days, as expected from the current procedure followed, to reach the levels of attenuation necessary to consider the product terminated (attenuation level above 75%).
|Titolo:||Analisi energetica di un microbirrificio : controllo dell'andamento del processo sotto l'aspetto energetico|
GUIDETTI, RICCARDO (Primo)
|Settore Scientifico Disciplinare:||Settore AGR/09 - Meccanica Agraria|
|Data di pubblicazione:||2005|
|Appare nelle tipologie:||01 - Articolo su periodico|