The application of real-time expert systems was examined for reliable and robust control of the beer fermentation process. The pH trend was found to have a close relationship to the consumption of amino acids (nitrogen-source) in the broth. The process was successfully controlled by temperature manipulation based on the pH-value of the culture broth. © 1993.
Kashihara, T., Mawatari, M., Inoue, T., Prior, J. J., & Cooney, C. L. (1993). A pH profile control of beer fermentation using a knowledge-based system. Journal of Fermentation and Bioengineering, 76(2), 157–159. https://doi.org/10.1016/0922-338X(93)90076-K