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