The higher temperature of the low pressure main charge accelerates the process of hop flotation and conversion, shortening the total boiling time and saving energy.
During the boiling process, the boiling pot is in a sealed state, and the generated steam has a high temperature and contains no air therein, which is beneficial to the compression recovery of the spent steam.
The traditional beer fermentation is completed by adding yeast, pre-fermentation (yeast proliferation), main fermentation, post-fermentation and wine storage.
The corresponding equipment is: yeast adder, closed or open pre-fermentation tank and main fermentation tank, closed post-fermentation tank and storage tank.
The open front fermentation tank and the main fermentation tank are no longer used today, and generally a one-pot fermentation method.
Fermentation of sugar
The fermentable sugar and fermentation sequence of S. cerevisiae is:
Oligosaccharides, pentoses, isomaltose, etc., which are more than maltotetraose, cannot be fermented.
Glucose and fructose can pass directly through the yeast cell wall;
Sucrose must first be hydrolyzed into glucose and fructose by invertase secreted by the yeast cell wall;
The current common equipment is a vertical cylindrical cone bottom fermenter and a sake tank.
1. Single tank fermentation: pre-fermentation, main fermentation, post-fermentation, and storage of wine are completed in one tank.
2. Two cans of fermentation:
1. The pre-fermentation and main fermentation are completed in the fermenter, and the post-fermentation and storage of the wine are completed in the storage tank.
2 before, after, and after the completion of the fermenter, the storage of wine is completed in the storage tank.
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