One of the most important brewing operations, especially in terms of product conditioning and brightness, is carbonation. In general, under or over-carbonation affects beer quality negatively.
Knowing the process fundamentals will help us in our goal of obtaining a high-quality and consistent product.
The theoretical bases of the carbonation process, basically describe the behaviour of gases in a liquid environment and can be condensed in a few mathematical equations that allow us to achieve good results if we applied it in an appropriate way.
This book focuses on both natural and forced carbonation. It covers theory and practice and also includes chapters about the use of nitrogen and line balance of draft beer dispensing systems.
Über den Autor
Sebastián was born in Quilmes, Buenos Aires, Argentina, in 1972. He has a Bachelor’s degree in Biotechnology from the UNQ [National University of Quilmes] and a Master’s degree in Food Science and Technology from the UNL [National University of the Littoral].
He is a BJCP Judge and a Cicerone Certified Beer Server.
He worked as a Plant Manager and Technical Director in the production of natural food additives.
He was Head of the Biotechnology and Food Division of the UADE [Argentine University of Enterprise] Foundation and, later, he was the Dean of the Engineering and Exact Sciences at the same University.
He is currently the Managing Partner and Head of DONODDO S.A.S. (Capacitaciones el Molino), a company that trains brewers and distillers. He also works as a professor at the National University of Quilmes in the Food and Biotechnological Processes area.
He is the author of several papers on modelling and simulation in the food industry. And he has written the books Mitos y Verdades de los Alimentos [Myths and Truths of Food], Matemática de la Cerveza 1 (The Mathematics of Beer 1], Matemática de la Cerveza 2 [The Mathematics of Beer 2], Matemática de los Destilados [The Mathematics of Distillations], Recetas de Cerveza [Beer Recipes], Cervezas Sour [Sour Beers] and Agua, el centro del universo químico [Water, the Centre of the Chemical Universe].
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