Optimization of craft beer fermentation process by means of Table Curve system modeling

Within the framework of the research the process of optimization of craft beer production was carried out, the composition of the mash, the dosage of enzyme preparation introduction were established, the approach to the selection of the optimal ratio of the technical component was developed on the basis of the obtained physical and mathematical parameters of the wort. The optimal parameters of the analyzed process of craft beer production were determined using the universal mathematical computer system Table Curve 3d.v4.0, which builds three-factor mathematical models, evaluates the adequacy and significance of the obtained model, calculates the correlation coefficients, model determination, the value of standard error on the available data. At the first stage of experimental data processing and development of mathematical models there was checked the reliability of differences between control and experimental indicators. The belonging of control and experimental samples to different general populations was determined. Reliability of differences between two samples was evaluated using Student's criterion. The following hypothesis was accepted as null hypothesis: the difference between control and experimental data is due to sampling randomness. The obtained results show that the calculated value of Student's criterion in the indicators is greater than the tabular value of the criterion, from which it follows that the alternative hypothesis is accepted: the differences in the mean of control and experimental samples are significant and are not due to random causes, which makes it possible to conclude: the two samples (control and experimental) belong to two different general populations. The high level of reliability of the difference is explained by the introduction of the enzyme preparation Amylosubtilin into the beer wort. In the course of experimental studies it was found that the use of the enzyme preparation Amylosubtilin allows to increase the level of fermentation, accelerate the fermentation process and improve the quality of beer, while reducing the cost of the final product. All developed models were characterized by a high level of adequacy, the value of correlation coefficients of models was not less than 0.99, and the relative error of mathematical models was not more than 0.5 %, according to the results of the application of the program Table Curve 3d.v4.0.