Give examples of several types of beer fermentation equipment and explain their characteristics.

Which of the following beers is fermented below? （）a.American-style IPA

b.Pilsner beer.

c.English ale.

d.Wheat beer is converted to a shipper's wine.

Correct answer: B

The names of each fermentation tank in the fermentation and beer production equipment are good gas type fermentation tank and anaerobic type fermentation tank. The function is mainly used in dairy products, beverages, bioengineering, pharmaceuticals, fine chemicals and other industries, the tank is equipped with a sandwich, insulation layer, heating, cooling, heat preservation.

How to use the fermenter:

1. Calibrate the pH electrode and the dissolved oxygen electrode.

2. Tank sterilization. Place the medium as needed.

After the tank is mixed and sealed as required, the small fermentation tank (5L) can be put into the large sterilizer for sterilization (115, 30 minutes); Large fermenters (10 L and above) are steam sterilized (121 , 30 min).

3. After the tank is cooled, it is placed on the fermentation table and installed in good condition; Turn on the cooling water.

Turn on the power of the air pump, connect the ventilation pipe to start ventilation, adjust the air intake knob to make the ventilation volume appropriate, and keep the tank pressure at it; Set the temperature, pH, stirring speed, etc., and calibrate the slope of the dissolved oxygen electrode at a determined speed and ventilation capacity, with a value of 100%.

4. After the temperature is stable and all parameters are correct, the pre-shaken seeds are connected, the fermentation timing is started, and various parameters are recorded.

5. After the fermentation is completed, clean the tank and electrode, and insert the pH electrode into 3m potassium chloride.

The probe of the dissolved oxygen electrode is sleeved with a protective sleeve and stored for later use.

<> industrial beer is generally fermented using the lager process. The yeast ferments at the bottom of the fermenter, and the fermentation temperature is generally below 10. Fermenters are generally larger for mass production, and the fermentation time is shorter, usually 7 days, to control the time cost.

After fermentation, it is filtered and pasteurized to increase the shelf life of the beer.

Industrial beer is brewed using malt, hops, yeast and water, but in pursuit of cost, more raw materials such as rice, corn and starch are used instead of malt. The resulting beer wort is very low in concentration and has a light taste. Industrial beer can effectively reduce production costs in large-scale production, and of course, beer close to water taste is more acceptable to the public and has a wider market.

When brewing beer, the substance that plays a role in fermentation is yeast.

Alcoholic fermentation in beer takes place through the action of yeast, so yeast is necessarily needed for beer brewing. The metabolic by-products of yeast also have a great influence on the quality of beer. Brewer's yeast, which favors higher temperature levels and also works near the top of the hail fermentation tank, is understood to be "ale" yeast.

Yeast is a fungal single-celled microorganism that is ubiquitous in air, soil, and water and can survive in both aerobic and anaerobic environments, and yeast obtains energy by converting sugar into carbon dioxide and alcohol.

The process of brewing beer

1. Raw material crushing:

The malt and rice are crushed by a pulverizer to a degree suitable for saccharification.

2. Saccharification: Mix the crushed malt and starchy excipients with warm water in the gelatinization pot and saccharification pot respectively to adjust the temperature. The mashhouse is first maintained at a temperature suitable for the action of proteolytic enzymes.

The fully liquefied mash in the gelatinization pot is mixed into the mash pot and maintained at a temperature suitable for the action of saccharifying enzymes to make the mash. The wort is filtered out with a lauter or filter, boiled in a boiling kettle, hops are added, adjusted to an appropriate wort concentration, the hot solids are separated from the wort in the whirling sedimentary rock differential tank, and the wort enters the cooler to cool to 5 8.

3. Fermentation: After cooling, the wort is sent to the fermentation tank or cylindrical conical bottom fermentation tank for fermentation, cooled with a snake tube or jacket and the temperature is controlled. When the following fermentation is carried out, the temperature is controlled at 8 13, and the fermentation process is divided into foaming period, high foaming period, and low foaming period, and the general fermentation is 5 10 days.

The fermented beer is called tender beer, which has a strong bitter taste, a rough taste, and a low CO2 content, making it unsuitable for drinking.

4. Post-fermentation: In order to make the tender beer mature, send it to the storage tank or continue to cool it in the cylindrical conical bottom fermentation tank to about 0, adjust the pressure in the tank, and make the CO2 dissolve into the beer. The storage period takes 1 to 2 months, during which the residual yeast and condensation solids gradually precipitate, the beer is gradually clarified, and the CO2 is saturated in the wine, and the taste is mellow and suitable for drinking.

5. Filtration: In order to make the beer clear and transparent into a commodity, the beer is clarified and filtered under -1. The requirements for filtration are:

The filtration capacity is large, the loss of wine and CO2 is less, and the flavor of the wine is not affected. Filtration methods include diatomaceous earth filtration, cardboard coarse filtration, microporous membrane filtration, etc.