The factors which can influence beer fermentation
- Jan 19, 2020
- 68
- tiantai
The factors which can influence beer fermentation
There mainly have some aspects which can influence beer fermentation and beer quality below:
1.Yeast species selection. The ideal yeast stain at least include such characteristics:
1)Satisfied yield and can be used for vaccination continuously.
2)Normal fermentation speed and limit speed, it can reach certain fermentation degree at certain time.
3)With reasonable metabolic byproduct, and ideal beer taste and foam function.
4)Suitable cohesive performance, beer clarification well.
5)Lower beer loss.
6)High stability on anti-mutation.
7)Lower peak on producing α- acetic acid lactate, fast diacetyl reduction.
2.The situation of yeast vaccination
3.The amount of yeast vaccination. With 4 times bigger of normal yeast vaccination, the fermentation time can reduce half.
4.The yeast distribution situation in the wort.
5.The wort composition which include carbohydrate; assimilate nitrogen can influence fermentation speed; fermentation degree; yeast recycle amount and beer quality.
6.Ventilation and oxygen supply
The ideal dissolved oxygen is around 8mg/L. If the dissolved oxygen lower 6mg/L, the yeast production is poor, if over higher (10mg/L), the yeast production largely and reduce alcohol amount, it is not economic for beer fermentation. Over high oxygen supply will result in yeast degradation and deformation, metabolic abnormality, producing much diacetyl and ester.
7.Fermentation temperature
Though high fermentation temperature can speed fermentation speed, but the amount of ester and high alcohol is higher in the beer compare with lower fermentation, lower PH; light taste; lower bitterness taste; foam performance and shelf life is not better than lower temperature fermentation. And it is easy to contaminate with high temperature fermentation.
8.Pressurized fermentation
The mainly purpose of pressurized fermentation is to lower high alcohols formation, fermentation at high temperature, it not only can speed fermentation, but also can control the amount of high alcohols not so high, in the premises of assuring beer quality to shortage beer aging.
Edited by Derrick
Sales Manager in Tiantai Company
Email: [email protected]
There mainly have some aspects which can influence beer fermentation and beer quality below:
1.Yeast species selection. The ideal yeast stain at least include such characteristics:
1)Satisfied yield and can be used for vaccination continuously.
2)Normal fermentation speed and limit speed, it can reach certain fermentation degree at certain time.
3)With reasonable metabolic byproduct, and ideal beer taste and foam function.
4)Suitable cohesive performance, beer clarification well.
5)Lower beer loss.
6)High stability on anti-mutation.
7)Lower peak on producing α- acetic acid lactate, fast diacetyl reduction.
2.The situation of yeast vaccination
3.The amount of yeast vaccination. With 4 times bigger of normal yeast vaccination, the fermentation time can reduce half.
4.The yeast distribution situation in the wort.
5.The wort composition which include carbohydrate; assimilate nitrogen can influence fermentation speed; fermentation degree; yeast recycle amount and beer quality.
6.Ventilation and oxygen supply
The ideal dissolved oxygen is around 8mg/L. If the dissolved oxygen lower 6mg/L, the yeast production is poor, if over higher (10mg/L), the yeast production largely and reduce alcohol amount, it is not economic for beer fermentation. Over high oxygen supply will result in yeast degradation and deformation, metabolic abnormality, producing much diacetyl and ester.
7.Fermentation temperature
Though high fermentation temperature can speed fermentation speed, but the amount of ester and high alcohol is higher in the beer compare with lower fermentation, lower PH; light taste; lower bitterness taste; foam performance and shelf life is not better than lower temperature fermentation. And it is easy to contaminate with high temperature fermentation.
8.Pressurized fermentation
The mainly purpose of pressurized fermentation is to lower high alcohols formation, fermentation at high temperature, it not only can speed fermentation, but also can control the amount of high alcohols not so high, in the premises of assuring beer quality to shortage beer aging.
Edited by Derrick
Sales Manager in Tiantai Company
Email: [email protected]
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