Lambic is a type of beer traditionally brewed in Belgium. Unlike conventional beers, which are fermented by carefully cultivated strains of brewer's yeasts, Lambic is produced by spontaneous fermentation. The beer is generally brewed from a grist containing both barley malt and unmalted wheat which is mixed with water and heated in a mash tun to produce Lambic wort. The Lambic wort is cooled overnight in a flat metal pan called a koelschip. The wort is then left exposed to the open air so microorganisms may inoculate the wort. Over eighty microorganisms have been identified in Lambic beer, the most significant being Saccharomyces cerevisiae, Saccharomyces pastorianus and Brettanomyces bruxellensis. The wort is then transferred to a fermentation vessel for 4 days and then siphoned into old port or sherry barrels for maturation, typically for a one-year period. (a) Draw a basic PFD for the Lambic process indicating the mass and energy inputs and outputs that would be expected. [8 marks] (b) Discuss, with the aid of a diagrams as necessary, the factors that have to be taken into consideration when designing a modern aerobic fermenter system in order to ensure: i. Measurement and control of the operating conditions [6 Marks] ii. Aseptic operation [11 Marks]