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
Pre-fermentation: In fact, the inoculated yeast mud is in a dormant stage. After contact with yeast and wort, there is a longer growth lag period (hours to ten hours) before it can enter the budding reproduction. When the yeast overcomes the growth lag period, the budding propagation cell concentration When it reaches 20×10 6 /ml, the surface of the fermented wort starts to foam, and this stage is pre-fermentation.
Main fermentation: From the beginning of the full tank to the time when the sugar content drops to a certain range and starts to heat up, it is called the main leaven. The main leaven is the growth of yeast and the formation of flavor substances.
The main fermentation temperature is generally 9.5 ± 0.5 ° C, hypoglycemic 100Bx-4.50Bx
Hypoglycemic rate 10-20Bx/d
At low temperature fermentation, the yeast proliferates slowly, and the by-products such as higher alcohols formed during fermentation are less, the assimilation of amino nitrogen is less, the pH is slower, the loss of hop aroma and bitterness is less, and the beer is fine, soft and mellow.
Lighter beer is better fermented at higher temperatures (10-12 °C), but in order to ensure beer flavor stability (because by-products are mainly produced during the yeast proliferation phase), lower inoculation temperatures are generally used (8-9). °C), the main leaven does not exceed 12 °C.
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