Fermentation, Carbonation, CO2, Nitrogen, Secondary, Solubility, Safety, Retention
One major contributor to the sensory characteristics of the final product (that is, its flavor, sensation, aroma and visual appearance) will significantly depend on the level of carbonation. This lecture begins by defining what carbonation is, and how it is measured. Also, in specific circumstances, not only CO2 but also nitrogen may be used; those gases exhibit major different behaviors. Finally, troubleshooting tips are presented to overcome the challenges of proper carbonation.
Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).