The function and adjustment method of beer fermentation temperature in different time periods are urgently needed! ! ! !

Beer fermentation adopts variable temperature fermentation, and fermentation temperature refers to the highest temperature in the main fermentation stage. Due to traditional reasons, the fermentation temperature of beer is generally lower than the optimum growth temperature of beer yeast (25 ~ 28℃). The inoculation temperature of upper fermented beer is generally controlled at 65438 08 ~ 20℃, and the inoculation temperature of lower fermented beer is generally controlled at 8 ~ 65438 00℃.

The main fermentation starting temperature of low-temperature fermentation process is 5 ~ 7℃, generally 6.5 ~ 7℃. The maximum fermentation temperature varies with the strain and wort composition, and is generally 8 ~ 10℃. Low temperature is beneficial to reduce the production of α -acetolactic acid, diacetyl, higher alcohols, acetaldehyde, H2S and dimethyl sulfide, and the beer has a refreshing taste and good foam performance, which is suitable for producing light-colored beer.

The final fermentation temperature is generally controlled at 5℃. Lowering the temperature makes yeast agglutinate and precipitate, and only a certain concentration of yeast remains in the wine, which is convenient for post-fermentation and diacetyl reduction; Continue to reduce the temperature to 0~-0.5℃, which is convenient for low-temperature storage and is beneficial to the clarification and carbon dioxide saturation of wine, otherwise the storage period will be extended.

Extended data:

Under the condition of certain yeast species and wort components, the concentration control is controlled by adjusting fermentation temperature and fermentation time. If the fermentation is intense and the sugar consumption is fast, it is necessary to appropriately reduce the maximum fermentation temperature and shorten the holding time of the maximum temperature; On the contrary, it is necessary to extend the maximum temperature holding time or take slow cooling method to promote sugar consumption.

When wort composition, yeast activity and fermentation degree are required, fermentation time mainly depends on fermentation temperature. The higher the fermentation temperature, the shorter the fermentation time, and vice versa.

The main fermentation time of fermentation is generally controlled in 7 ~ 65438 00 days. The wine fermented slowly at low temperature has soft and mellow flavor and fine and lasting foam, but the equipment utilization rate is low. The main fermentation time of the above fermentation is generally controlled within 5-8 days. Yeast has the advantages of fast fermentation speed, short fermentation time, outstanding flavor and high equipment utilization rate.

Long-term low-temperature main fermentation can make the fermentation broth ferment evenly and the pH value decrease slowly. Hop resin and protein are slightly precipitated, which makes the beer mellow, fragrant, delicate and lasting. 10~ 12? P generally speaking, the main fermentation time of beer is 6 ~ 8 days.

Baidu Encyclopedia-Beer Fermentation Technology