What is the role of Second-fermentation in brewing microbrewery ?
- Jul 28, 2022
- 104
- tiantai
The Second-fermentation process is the continuation of the main fermentation, and its main functions are as follows.
(1) In the Second-fermentation process, the yeast continues to ferment these residual sugars to produce alcohol and CO2, which reduces the sweetness and immaturity of the beer, and also improves the biological stability of the beer.
(2) CO2 saturated CO2 is an important component of beer, which plays an important role in beer taste, foam performance, and can also increase the antiseptic and antioxidant capacity of beer.
(3) Promoting the ripening of beer In the main fermentation process, some green-flavored substances are generated, and the existence of these substances affects the ripening of beer.
(4) Promote beer clarification During Second-fermentation and beer storage, various suspended solids in the beer are gradually precipitated.
(5) Reduce the oxygen content Second-fermentation of beer is carried out in a closed state. Due to the discharge of CO2, oxygen cannot penetrate into the beer, thereby avoiding the deepening of the taste and color of the beer due to oxidation.
Edited by Alisa
Email:[email protected]
(1) In the Second-fermentation process, the yeast continues to ferment these residual sugars to produce alcohol and CO2, which reduces the sweetness and immaturity of the beer, and also improves the biological stability of the beer.
(2) CO2 saturated CO2 is an important component of beer, which plays an important role in beer taste, foam performance, and can also increase the antiseptic and antioxidant capacity of beer.
(3) Promoting the ripening of beer In the main fermentation process, some green-flavored substances are generated, and the existence of these substances affects the ripening of beer.
(4) Promote beer clarification During Second-fermentation and beer storage, various suspended solids in the beer are gradually precipitated.
(5) Reduce the oxygen content Second-fermentation of beer is carried out in a closed state. Due to the discharge of CO2, oxygen cannot penetrate into the beer, thereby avoiding the deepening of the taste and color of the beer due to oxidation.
Edited by Alisa
Email:[email protected]
.jpg)