Process regulation for reducing sugar speed in beer fermentation tank
- Jan 16, 2021
- 130
- tiantai
The speed of reducing sugar is directly related to the fermentation production cycle and the inherent quality and flavor of beer in the beer fermentation tank. It is a very important control content. The speed of reducing sugar is related to the quality of yeast, the quantity of yeast and the fermentation temperature, and it is related to the fermentability of wort in the beer fermenter for brewery.
Generally, Lager beer is in the period of high fermentation. Generally, the daily hypoglycemic range should not exceed 2 ° P, and the highest should not exceed 2.5 ° P (referring to the apparent sugar content). Under normal conditions, 5d fermentation time and 5d reduced diacetly time can already ensure the realization of fermentation degree.
If the sugar-reducing speed is too fast or slow beer fermenting tanks, it means that the fermentability of wort, the amount of yeast added, the oxygenation conditions, the state of the yeast, and the number of multiplied yeast cells, including cooling temperature control and main fermentation temperature control, etc. Some issues needing attention should be analyzed and resolved in time for beer fermenting equipment.
Request a Proposal
Alisa Lee
Email:[email protected]
Generally, Lager beer is in the period of high fermentation. Generally, the daily hypoglycemic range should not exceed 2 ° P, and the highest should not exceed 2.5 ° P (referring to the apparent sugar content). Under normal conditions, 5d fermentation time and 5d reduced diacetly time can already ensure the realization of fermentation degree.
If the sugar-reducing speed is too fast or slow beer fermenting tanks, it means that the fermentability of wort, the amount of yeast added, the oxygenation conditions, the state of the yeast, and the number of multiplied yeast cells, including cooling temperature control and main fermentation temperature control, etc. Some issues needing attention should be analyzed and resolved in time for beer fermenting equipment.
Request a Proposal
Alisa Lee
Email:[email protected]
