After years of practice and learning, WEMAC has a deep understanding of the fermentation process of craft beer. So what is a good fermentation process of craft beer? The good fermentation process mainly includes the following four aspects:
1. Stable fermentation temperature control curve and reasonable sugar reduction range. The so-called stable fermentation temperature control means that the actual temperature control curve is basically consistent with the design temperature control curve. The temperature difference between the upper and lower fermentation broths in the large tank does not exceed 2 ° C, and the hypoglycemic amplitude can be controlled at 2 ° P (appearance concentration). Within, the fermentation process for the 11 ° P wort was about 5 days.
2, the appropriate number of yeast cell variables, the number and performance of the recovered yeast can meet the requirements of additional use, the appropriate yeast cell number variable including the number of yeast addition can be controlled within the specified range, the maximum added amount of error should be less than 2*10^6/ml, the maximum number of yeast cells is lower than the specified yeast multiplication number, the actual number is recommended to be less than 50*10^6/ml; after the fermentation, the number of yeast cells in the reduction of diacetyl phase can reach (10) ~15)*10^6/ml to meet the requirements of reducing the content of diacetyl and acetaldehyde; after cold storage, the number of yeast cells before filtration should be less than 2*10^6/ml, preferably 0.5*10^6/ml or less.
3. The quantity and proportion of flavor substances can be controlled within the appropriate standard range. The fermentation liquid tastes refreshing, no bad taste and bad volatile flavor compounds. The fermentation state, flavor data and taste taste of the whole fermentation process must be completed. The record and analysis comparisons help to adjust the appropriate fermentation temperature. It should be noted that the warm storage stage is a highly advocated process at home and abroad, which is beneficial to the reduction of undesirable flavor substances in yeast, and has certain advantages for strengthening esterification, stabilizing colloidal solution and improving taste.
4. The cold-storage fermentation broth is clarified normally and has good beer filtration performance. Cold storage time is also important. Although the cold storage temperature is relatively low, the esterification rate is very slow, and the effect of removing residual volatile flavor substances is relatively poor, but the proper cold storage time is stable to the colloidal solution, ie, the hydration process and The taste is mature, and it is important to improve the smoothness, softness and coordination of the wine, including the precipitation and removal of condensate, improve the clarification of the fermentation broth, and maintain the stability of the colloidal solution. The recommended cold storage time is 7 days. The above is more appropriate.
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