What is the reason Yeast Smell Appears in the Fermentation tank ?
- Apr 09, 2022
- 118
- tiantai
Yeast odor is an unpleasant odor, especially when yeast autolyses. Yeast-smelling beers are often characterized by high pH, dark color, and poor foam performance.
The main reasons for yeast odor during fermentation in conical tanks are as follows.
1. The temperature control is unreasonable. At the end of the diacetyl reduction, the temperature difference between the lower section and the middle and upper sections is too large, which will cause strong convection in the wine, resulting in the difficulty of yeast precipitation and autolysis.
2. If the amount of yeast added is too large, or the number of generations used is too large, the aging of yeast is prone to autolysis.
3. High storage temperature and long storage time lead to autolysis of yeast and release of fatty acids. These substances impart an unpleasant aroma to the fermentation broth and negatively affect foam, with ethyl acetate and ethyl laurate together creating a yeasty flavor at higher levels.
4. The precipitation yeast was not discharged in time, the old and weak yeast stayed in the tank for too long, and the accumulation of yeast at the bottom of the tank affected the cooling effect, resulting in the yeast at the bottom of the tank being in a high temperature state for a long time, resulting in the yeast autolysing and dispersing into the liquor , which brings yeast and post-bitterness to the fermentation broth.
5. Hygiene issues like plumbing or mold dead end growth can also cause yeast odors in the fermentation broth.
The main reasons for yeast odor during fermentation in conical tanks are as follows.
1. The temperature control is unreasonable. At the end of the diacetyl reduction, the temperature difference between the lower section and the middle and upper sections is too large, which will cause strong convection in the wine, resulting in the difficulty of yeast precipitation and autolysis.
2. If the amount of yeast added is too large, or the number of generations used is too large, the aging of yeast is prone to autolysis.
3. High storage temperature and long storage time lead to autolysis of yeast and release of fatty acids. These substances impart an unpleasant aroma to the fermentation broth and negatively affect foam, with ethyl acetate and ethyl laurate together creating a yeasty flavor at higher levels.
4. The precipitation yeast was not discharged in time, the old and weak yeast stayed in the tank for too long, and the accumulation of yeast at the bottom of the tank affected the cooling effect, resulting in the yeast at the bottom of the tank being in a high temperature state for a long time, resulting in the yeast autolysing and dispersing into the liquor , which brings yeast and post-bitterness to the fermentation broth.
5. Hygiene issues like plumbing or mold dead end growth can also cause yeast odors in the fermentation broth.
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