Technological characteristics of beer fermentation

Beer fermentation process is a normal life activity of beer yeast under certain conditions, using fermentable substances in wort, and the product of its metabolism is the expected product-beer. Due to different yeast species, different fermentation conditions, product requirements and flavors, fermentation methods are also different. According to the different types of yeast fermentation, beer can be divided into upper fermented beer and lower fermented beer. Generally speaking, beer fermentation technology can be divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air conical fermentor, continuous fermentation and high concentration dilution fermentation. At present, cylindrical open-air conical fermentor is mainly used for fermentation. Characteristics of conical tank fermentation

The bottom of (1) is tapered, which is convenient for discharging yeast at any time during production. Caking yeast is required.

(2) The tank itself has a cooling device, which is convenient for controlling the fermentation temperature. The production is easy to control, the fermentation period is shortened, the chance of bacterial pollution is less, and the beer quality is stable.

(3) The heat preservation device is arranged outside the tank, so that the tank can be placed outdoors, which reduces the construction investment, saves the floor space and is convenient for expansion.

(4) A closed tank is adopted, which is convenient for CO2 washing and recovery, and can also be fermented under a certain pressure. It can be used as a fermentation tank, a wine storage tank, or a combination of fermentation and wine storage, which is called one-pot fermentation.

(5) CO2 gradient (i.e. density gradient) is generated due to the liquid height of the fermentation broth in the tank. Through cooling control, the fermentation broth can naturally convection, and the higher the tank, the stronger the convection. Due to strong convection, the fermentation ability of yeast is improved, the fermentation speed is accelerated and the fermentation period is shortened.

(6) Fermentation tanks can be controlled by instruments or microcomputers, which is convenient for operation and management.

(7) Conical tank is suitable for both bottom fermentation and top fermentation.

(8) CIP automatic cleaning device can be used, which is convenient for cleaning.

(9) The conical tank is easy to process (can be processed on site) and has strong practicability.

(10) The capacity of the equipment can be flexibly adjusted according to the production needs, ranging from 20 to 600 m, and the highest can reach1500 m. ..