5000L brewhosue industrial beer equipment WEMAC G044

The function of yeast
Leading the physical and chemical properties of beer
True concentration, fermentation degree, alcohol, diacetyl, PH, acidity
Leading the flavor characteristics of beer
Higher alcohols: isoamyl alcohol, active pentanol, isobutanol, n-propanol
Lipids: ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl hexanoate, octoate
Organic acids: lactic acid, citric acid, pyruvic acid, malic acid, succinic acid, acetic acid

Aldehydes: acetaldehyde, propionaldehyde, isobutyraldehyde, isovaleraldehyde
Sulfide: hydrogen sulfide, sulfur dioxide, dimethyl sulfide (DMS) methyl sulfide

 The brewer's yeast is mainly divided into the above fermenting yeast and the following fermenting yeast. The following fermenting yeast settles to the bottom of the fermenter at the end of the fermentation, and the fermenting yeast will rise to the liquid surface during the fermentation process, and will settle to the bottom of the fermenter after the fermentation is completed. However, it is much later than the following yeast. The yeast below has cohesiveness. The above yeast has no cohesive force. According to the difference in yeast cohesion, it can be divided into powdery yeast and condensed yeast. The yeast fermented beer is clear but the fermentation is not high. 

The beer fermented with the yeast above is turbid, but the degree of fermentation is high. The fermentation temperature of the yeast is generally 4-12 ° C, and the fermentation temperature of the yeast is generally 14-25 ° C. The specific application temperature is determined by the brewer.

The criteria for yeast selection are:
Fermentation expression (fermentation above, fermentation below)
Condensed expression form (powdered yeast, condensed yeast)
Fermentation capacity (fermentation speed, fermentation degree)
Degree of reproduction

Formation and decomposition of fermentation by-products (formed by aroma substances)

There are many types of fermentation by-products, and the number is small. For example, higher alcohol is about 90ppm, aldehyde is about 20ppm, lipids, ketones (diacetyl is one of ketones, content is required to be <0.15ppm), acid substances and sulfides (on the order of ppb).
The quantity and nature of the above main and by-products determine the quality of the beer