The controlling factor in fermentation process
- Apr 22, 2017
- 72
- beer
The controlling factor in fermentation process
During the main fermentation, the controlling factor we need to notice is temperature, sugar degree and time. These three factors have tight inside link. If the fermentation temperature is lower, the speed for sugar degree decrease will slow, the need fermenting time will be longer. In the fermenting process, other than this three factors, we also need to notice the beer type, yeast and wort content and etc. All in all, our goal is achieve the perfect fermentation degree and desired metabolite within short time asap.
1.The temperature control
For bottom fermentation, we usually add the yeast in 5℃~8℃. The highest temperature of cool fermentation is better to be around 7.5 ℃~9.0℃; the highest temp of hot fermentation is around 10℃~13℃. At the end of fermentation, the temp is normally 4℃~5℃, in this time, we need to cool the temp to agglutinate the yeast, only [(5~10)x10^6 pcs/ml] yeast is remained, so, it is convenient for post fermentation and reduction of diacetyl. But, the high temp and low temp is relative for top fermentation. For beer fermentation, if the temp is lower than 13℃, there is no clear difference for metabolic process of yeast, so, the fine beer is accessible.
2.The concentration control
Assume the fixed yeast and wort content, the control of concentration is based on the adjust the ferment temp and ferment tine. If fermentation is vigorous, the speed of reducing the sugar is fast, so, we need to reduce the highest temp of fermentation and shorten the remain time of highest temp.
3.The time control
Assume the fixed wort ingredient, yeast activity and fermentation degree, the fermentation time is depended on the temp. The higher the fermentation temperature, the less the fermentation time.
Edited by Nicole
Sales Manager of Tiantai Company
Email: [email protected]
During the main fermentation, the controlling factor we need to notice is temperature, sugar degree and time. These three factors have tight inside link. If the fermentation temperature is lower, the speed for sugar degree decrease will slow, the need fermenting time will be longer. In the fermenting process, other than this three factors, we also need to notice the beer type, yeast and wort content and etc. All in all, our goal is achieve the perfect fermentation degree and desired metabolite within short time asap.
1.The temperature control
For bottom fermentation, we usually add the yeast in 5℃~8℃. The highest temperature of cool fermentation is better to be around 7.5 ℃~9.0℃; the highest temp of hot fermentation is around 10℃~13℃. At the end of fermentation, the temp is normally 4℃~5℃, in this time, we need to cool the temp to agglutinate the yeast, only [(5~10)x10^6 pcs/ml] yeast is remained, so, it is convenient for post fermentation and reduction of diacetyl. But, the high temp and low temp is relative for top fermentation. For beer fermentation, if the temp is lower than 13℃, there is no clear difference for metabolic process of yeast, so, the fine beer is accessible.
2.The concentration control
Assume the fixed yeast and wort content, the control of concentration is based on the adjust the ferment temp and ferment tine. If fermentation is vigorous, the speed of reducing the sugar is fast, so, we need to reduce the highest temp of fermentation and shorten the remain time of highest temp.
3.The time control
Assume the fixed wort ingredient, yeast activity and fermentation degree, the fermentation time is depended on the temp. The higher the fermentation temperature, the less the fermentation time.
Edited by Nicole
Sales Manager of Tiantai Company
Email: [email protected]
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