Mathematical modeling of beer fermentation with grape seed enrichment

This article presents a comprehensive study on the biochemical kinetics of beer fermentation, specifically comparing standard beer with beer enriched with grape seed pomace. Utilizing differential equations, the research employs a logistic model to quantify alcohol growth and first-order kinetics to model extract reduction. The fermentation process was monitored over a five-day period, collecting experimental data on alcohol concentration, original and real extracts, and bioactive compound accumulation. The results indicate that the addition of grape seed pomace significantly accelerates the fermentation process. The growth rate constant (k) was found to be approximately 60% higher in the enriched samples compared to the control group. Furthermore, the lag phase was reduced by nearly half, decreasing from 3.31 days to 1.67 days. The enriched beer also demonstrated a superior nutritional profile, characterized by enhanced polyphenol content and increased antioxidant activity. The mathematical models showed high reliability, validating their use for process optimization. The study concludes that grape seed enrichment offers a viable strategy for developing functional beverages while optimizing production efficiency.