Noise, Not Music, Flows into the Brewing Tank: White Noise Shortens Beer Fermentation by One Day: Fermentation Speeds Up Through "Particle Motion" Rather Than Pressure

A research team from the University of Otago in New Zealand reported that applying white noise at 800-2000Hz to fermenting beer using a linear actuator (LAT) causes yeast to remain suspended in the liquid longer and promotes growth, shortening fermentation by 21-31 hours. The impact on the composition of volatile organic compounds (VOCs), which are key to flavor, is minimal, and the taste does not change significantly. Television station 1News mentioned a "reduction of up to 20%" and verification at a 50L scale. On the other hand, past studies have shown that direct sound pressure application using underwater speakers had little effect, suggesting that the current method focusing on "particle motion" may have made a difference. On social media, reactions included comments like "white noise, not music, is the key" and questions about "noise and cost during implementation." While practical application requires design considerations for hygiene, safety, and CIP compliance, improvements in short-term aging and tank turnover rates are anticipated.