diacetyl -- HELP!

Hi all,

Im doing research on diacetyl whereby I am going to build a model in matlab to predict whether the fermentation is bad based on the first 48-60 hours using past datasets . I was wondering if anyone could send me information regarding diacetyl or past work done on this subject. What is diacetyl affected by during the course of fermentation... ie. I have data on yeast generation number, time, temperature, specific gravity and VDK (diacetyl) for 43 bach fermentations. Can anyone tell what links are between Specific gravity and Diacetyl concentration.

I need to plot a graph of 'Time taken for diacetyl to be in spec. (i.e below value of 0.1)' vs. 'steepest slope of SG curve'). Any idea on what I should expect?

John

Reply to
john
Loading thread data ...

Can anyone help?

Reply to
Floyd

John tery posting this on

formatting link
There is at least one poster there, by the name of Fredrik, who has done some work on something similar.

---------->Denny

Reply to
Denny Conn

This link doesn't appear to work???

Reply to
Floyd

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.