The sugar in the wort is broken down by the yeast,it could generate the ethyl alcohol and CO2 and other fermentation by-product.Because the specific gravity (SG) of sugar ,amino acid and mineral salt is higher than water,as fermenting going,sugar will be replaced by the low SG CO2 and ethyl alcohol.So that the wort SG will grow to be lower gradually,also could say the concentration of the extract will grow lower gradually.
Fermenting degree refer to the drop percentage of the extract in the beer.Because of different type beer,so its wort compounds and used yeast is also different,so its fermenting degree is also different.The fermenting degree reflect exact degree of assimilation of yeast to sugar,it shows the amount of the extract in the wort has been fermentated,usually use V as mark.Fermenting formula as below
V=(Original Gravity-Final Gravity)/Original Gravity x100%
II. Appearance fermentation degree（Vs)
During the primary fermentation degree,utilize the saccharimeter to measure the concentration of extract to get the fermentation degree which and calculated fermentation degree is named with Appearance fermentation degree.
III. Real fermentation degree（Vw）
Edited by Alisa
DirectoryHome Brew System Nanobrewery System Microbrewery Equipment Commercial Brewery Equipment Used Brewery Equipment Brewhouse Equipment Fermentation Tank Brite Tank Glycol Chilling System Brewery Control System Beer Filling Machine Beer Filter Beer Dispense Supplies Brewery Accessories
10 HL Restaurant Beer Brewing Equipment Brief introduction Microbrewing equipment in restaurant is usually not complex, compared with the commercial or independe ...
12 HL Restaurant Beer Brewing Equipment Brief introduction Restaurant equipment for beer brewing is usually not complex, compared with the commercial or independ ...
25 HL Commercial brewery equipment Brief introduction Commercial brewery equipmentis typically applied to breweries that are much smaller than large-scale corpor ...