My goal: I want to simulate beer (and perhaps other drinks in a future) fermentation processes in software.
In the Ramirez & Gee fermentation models, there are three terms for sugars:
- G for glucose. This is a monosaccharide.
- M for maltose. This is a disaccharide.
- N for maltotriose. This is a trisaccharide.
The consumption rates (using ordinary differential equations which are not analytically integrable) use terms to reflect the consumption priority they call "inhibitor terms", so the maltotriose gets the highest consumption rate (asymptotically, actually) when the other two sugars are already consumed (and even authors consider maltotriose non-fermentable or negligible).
I have two questions here:
- How does this model extends to more sugars? (e.g. sucrose) Are sugars with the same... size... (e.g. fructose and glucose are both monosaccharide) considered together under the term G instead of just glucose?
- Will I lose a lot of precision if I only consider mono and di saccharide instead? Or are there oligo/poly saccharide that are non-negligible on fermentation I should consider?
(additionally, perhaps as in comment and not part of an answer: Any book recommendation having quantitative details on different sugars for this R&G model would be useful to me)
