Product Introduction: Shuncheng Technology company has many years of fermenter, sake tank production, installation experience, our products can be designed according to the different requirements of customers, we can produce products in line with the German process, to meet the needs of customers, our products are made of high-quality stainless steel 304 manufacturing, outsourcing according to customer requirements, Stainless steel polishing, matte, electroplating, copper and other forms. Beautiful appearance, durable. Manhole, CIP cleaning ball, thermometer interface, sampling port, etc., the small cone bottom 60° shape design can effectively improve the precipitation of brewer's yeast. Using the international beer standardization brewing production technology, online data real-time detection, remote monitoring can be achieved.
Specifications: 100L, 200L, 300L, 500L, 1000L, 2000L, 3000L, 5000L, 10000L, 20000L can be customized according to customer needs.
Material: food grade 304 stainless steel
Production cycle: 30-50 days
Beer fermentation is a complex biochemical and material transformation process.
The main metabolites and fermentation byproducts of yeast: -ethanol and carbon dioxide - alcohols, aldehydes, acids, esters, ketones and sulfides and other substances. These fermentation products determine the flavor, foam, color, stability and other physical and chemical properties of beer, giving beer typical characteristics.
Beer fermentation can be divided into two types: above fermentation and below fermentation because of the different yeast used.
The upper fermentation type of beer uses the upper yeast and the higher fermentation temperature of 16 ~ 22℃.
Bottom-fermented beer uses the bottom yeast and a lower fermentation temperature of 7 ~ 12℃.
The whole fermentation process can be roughly divided into 3 stages:
(1) yeast adaptation stage;
(2) aerobic respiration stage;
(3) anaerobic fermentation stage.
Since the fermentation process is continuous, the fermentation changes in the primary and secondary leavens should be considered as a related process. The by-products formed by yeast metabolism during fermentation play a special role, and some of these by-products are partially re-broken down. The formation and partial breakdown of these by-products are closely related to the metabolism of yeast.
The fermentation of glucose produces ethanol
The biochemical mechanism of glucose and alcohol fermentation is the most basic theory of alcohol production and wine brewing.
For beer brewing, in addition to the fermentation metabolites alcohol and CO2 are the most important components of beer, the EMP pathway in the metabolic process is also the basis for the generation of many metabolites.
Wort is rich in nutrients and provides a good living environment for yeast cells. Yeast absorbs nutrients and excrete metabolites in wort. Saccharides account for about 90% of wort extracts, among which glucose, fructose, sucrose, maltose, maltose and raffinose are called fermentable sugars, which are the main carbon nutrients of brewer's yeast and also the substances available in fermentation.
In wort, DP9-DP12 dextrin, malted tetrasaccharide, malted pentasaccharide to malted nine-saccharide are non-fermentable sugars, also known as non-sugars. In actual production, the ratio of sugar to non-sugar is generally controlled as 7:3.
Production of light beer, fermentable sugar content is slightly higher, high fermentation degree, refreshing taste;
The production of strong color beer, its non-sugar ratio is slightly higher to increase its mellow feeling.
Degree of fermentation
The percentage of decline in the extract in beer is called fermentability. Different types of beer, the level of residual sugar and the degree of fermentation are also different. In the process of beer fermentation, sugar is continuously consumed, and the concentration of beer is reduced. In order to accurately express the degree of fermentation of the extract in beer, the concept of fermentation degree is produced. It expresses the proportion of the extract in the wort that has been fermented, and the degree of fermentation is indicated by "V". The difference between the extract content of inoculated wort and that of beer was fermented extract content.
Apparent fermentability (Vs)
During the main fermentation period, the extract concentration was measured with the aid of a saccharometer. The fermentation degree measured and converted by the sugar meter is called the appearance fermentation degree, which has a certain deviation from the true fermentation degree of beer. Because the deviation value is proportional to the degree of fermentation, and the concentration of the outward extract is easy to determine, the fermentation workshop of the brewery uses the outward fermentation degree to control the production.
The appearance of light beer fermentation degree is generally 68 ~ 75%.
The apparent fermentation degree of dark beer and strong beer is generally 64 ~ 73%.
True fermentation degree (Vω)
First, all the alcohol in the measured fermentation liquid (or wine) is steamed out, and then the water is filled to the original volume, and then the concentration is determined. This concentration is called the true concentration, and the fermentation degree calculated by the true concentration is called the true fermentation degree. True fermentability is the percentage of the extract that has been consumed during the fermentation process. Due to the presence of both alcohol and CO2 in the measured fermentation solution, its relative density is reduced, resulting in the measured apparent sugar content lower than the actual content of the extract. Therefore, the true fermentation degree is always lower than the apparent fermentation degree. The apparent fermentation degree is generally about 20% higher than the true fermentation degree. Using the following formula, the true degree of fermentation can be easily converted. The Vω≈0.819VS coefficient of 0.819 is an empirical value calculated by Balin in 1870.
Final fermentation degree (EV)
In order to have a measure of fermentability, it is necessary to first know what proportion of fermentable extracts there are in the extract, that is, to determine the final fermentability.
From wort inoculation to filling, the decrease of extract content was not uniform, and the decrease of extract in the main fermentation stage was much higher than that in the post fermentation stage.
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