The link between carbon dioxide concentration and beer taste

It doesn't have much to do with it, the addition of carbon dioxide to beverages is for quality preservation (because carbon dioxide is compatible with water in equal proportions), not to increase taste!

The content is too low and tasteless; The content is too high, and it is easy to burst!

Beer brewing. There are 5 processes in the following 5 processes. There are mainly 3 processes: saccharification, fermentation, storage and ripening.

Raw material grinding The malt and rice are crushed by a pulverizer to a degree suitable for mashing operations. Saccharification: The crushed malt and starchy excipients are mixed with warm water in a gelatinizing pot and a mashing pot respectively to adjust the temperature. The mashhouse is first maintained at a temperature suitable for protein decomposition (45 52) (protein rest).

The completely liquefied mash in the gelatinization pot is mixed into the mash pot and maintained at a temperature suitable for saccharification (-starch and -starch) (62 70) (mashing stop) to make wheat mash. There are two ways to increase the temperature of wheat mash: leaching method and boiling method. Protein mashing resting time beer.

And the temperature rise method: According to the nature of the beer, the raw materials used, the equipment, etc., it is decided to use a lauter or filter to filter out the wort, boil it in a boiling kettle, add hops, adjust it to the appropriate wort concentration, enter the whirlpool sedimentation tank to separate the hot coagulants, and the clarified wort enters the cooler and cools to 5 8. Fermentation The cooled wort is sent to a fermentation tank or cylindrical-conical bottom fermenter with yeast and cooled with a snake tube or jacket and the temperature is controlled. When the following fermentation is carried out, the maximum temperature is controlled at 8 13, and the fermentation process is divided into foaming period, high foaming period, low foaming period, and general fermentation for 5 10 days.

The fermented beer is called tender beer, which is bitter, has a rough taste, and is low in CO2, so it is not suitable for drinking. Post-fermentation In order to mature the tender beer, it is fed into a storage tank or continued to cool to about 0 in a cylindrical-conical bottom fermentation tank, and the pressure in the tank is adjusted to dissolve CO2 into the beer. The storage period is 1 to 2 months, during which the remaining yeast, condensation, etc. gradually precipitate, the beer is gradually clarified, the CO2 is saturated in the wine, the taste is mellow, and it is suitable for drinking.

Filtration In order for beer to be clear and transparent, it becomes a commodity, and the beer is clarified and filtered at -1. The requirements for filtration are: large filtration capacity, low loss of wine and CO2, and does not affect the flavor of the wine. Filtration methods include diatomaceous earth filtration, cardboard filtration, microporous membrane filtration, etc.

Of course, it is still a very important project, in fact, if the carbon dioxide does not meet the requirements, the beer is also very unpleasant.

Please check GB4927, carbon dioxide is a natural product in the process of beer fermentation, and the output is also very large.

If you normally produce beer, you don't need to add carbon dioxide to the outside world, but in the following two cases, it is necessary to supplement it externally.

First, in the fermentation process, the carbon dioxide content of the trillion manuscript is not well controlled, resulting in the carbon dioxide at the end of fermentation is lower than the standard, and the taste is also very poor, it must be supplemented.

Second, when using high-concentration dilution to produce Tsugiyo beer, the concentration of carbon dioxide decreases due to the addition of water at a lower level, so it is necessary to supplement carbon dioxide.

1.Your question is wrong and not valid, there is nothing in the beer that reacts with carbon dioxide.

2.Although when we drink beer, there will be a lot of carbon dioxide, which is what we see as white foam, which is a combination of low-molecular protein and carbon dioxide, but it is only physically combined, and there is no chemical reaction, just like the principle of blowing bubbles with soapy water.

3.How does the carbon dioxide in beer come from, one is produced by the growth of yeast during the fermentation process, most of which is dissolved in the body, that is, when the bottle is shaken, it will produce foam; The second ** is to use carbon dioxide in the filling to isolate oxygen to prevent the beer from being oxidized by oxygen, and the content of carbon dioxide in the spare part of the beer bottle is above.

Open the beer, plug the bottle with a rubber stopper with a catheter, shake the beer bottle, and pass the gas into the orange clarified lime water, and observe the phenomenon that the clarified lime water becomes turbid.