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Calculation of Pressure Growth During Fermentation in a Closed Container

机译：密闭容器中发酵过程中压力增长的计算

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摘要

The pressure measurement in the fermentation container can be used for the determination of the yeast activity or substrate ferment-ability. Pressure fermentation in sealed container also allows eliminating the influence of moisture, ethanol and CO_2 escape during fermentation, which simplifies the calculation of the degree of attenuation or saturation of beverage from measured pressure. Calculation procedure expressing the dependence between the measured pressure of CO_2 in a closed container and the composition of fermenting beverages was designed. The calculation was verified in the course of fermentation of sucrose with a high dosage of yeast and at fermentation of model sucrose solution with the addition of malt extract. The measurement allows the estimation of pressure in a closed vessel after reaching known attenuation degree of fermentation substrate. Fermentation under pressure of CO_2 can potentially be used to measure inhibition effedof CO_2 and ethanol on yeast activity, effect of disinfectant, calculate final pressure at beer refermentation in the bottle or prepare carbonated beverages having a high content of CO_2.
机译：发酵容器中的压力测量可用于确定酵母活性或底物发酵能力。密封容器中的加压发酵还可以消除发酵过程中水分，乙醇和CO_2逸出的影响，从而简化了根据测量压力计算饮料的衰减或饱和度的方法。设计了计算程序，该程序表达了密闭容器中测得的CO_2压力与发酵饮料成分之间的关​​系。在用高剂量酵母发酵蔗糖的过程中以及在添加麦芽提取物的模型蔗糖溶液的发酵过程中，对计算进行了验证。该测量允许在达到发酵底物的已知衰减度之后估计密闭容器中的压力。在CO_2压力下进行发酵可潜在地用于测量CO_2和乙醇对酵母活性的抑制作用，消毒剂的作用，计算啤酒在瓶中的最终渗透压力或制备高CO_2含量的碳酸饮料。

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