What are the reasons why beer isoamyl alcohol is high?

3. Abnormal fermentation phenomenon and treatment method 1 Fermentation broth"Tumbling"The phenomenon (resulting in slow clarification of liquor, difficult filtration, poor quality) The reason for this is that the upper temperature deviates from the process curve due to the improper opening of the cooling jacket, and the temperature in the middle of the tank is higher, causing strong convection of the fermentation broth. In addition, the pressure is unstable, and sharp rises and falls can also cause churning.

Solution: Check whether the meter is normal; Strictly control the cooling temperature to avoid the temperature of the upper part of the wine being too high; Keep the pressure in the tank stable. 2 Freezing of the fermentation tank When the lower temperature of the tank deviates from the process curve by about 2, the temperature in the tank will reach the freezing point of the beer during the storage period (, which may cause freezing near the cooling zone.

The empirical formula for calculating the freezing point temperature of beer is: g = -a where a - alcohol content in beer m m% p - original wort concentration m m% g - freezing point Causes of freezing: instrument failure, improper selection of temperature parameters, thermal resistance.

The depth of the installation position is not suitable, the accuracy of the instrument is poor, the operation is improper, etc. Solution: Check the error of the temperature measuring element and instrument, especially check whether the platinum resistance is leaking, if the leakage should be sealed or replaced with paraffin wax after baking; Select the appropriate temperature measurement point position and RTD insertion depth; Strengthen process management and timely discharge of yeast; Refrigerant.

The liquid temperature should be controlled, and the refrigerant liquid of -8 should not be used. 3 Yeast autolysis Reason: When the temperature difference between the lower part of the tank and the middle and lower part of the temperature is above, it will cause yeast sedimentation difficulties and yeast autolysis.

If the temperature of the yeast mud at the bottom of the tank is too high (16 18) and the maintenance time is too long, it will also cause the yeast to autolyze, produce a yeast taste, and sometimes the beer will be turbid after sterilization. Solution: Check whether the meter is normal; timely discharge of yeast sludge; The temperature of the refrigerant is kept at -4 and stored.

If the cholesterol is high, it is also possible, because under normal circumstances, many of us will feel very unhappy because of cholesterol in the process of drinking beer.

If this happens, it is because the temperature is not well controlled, and in addition, the temperature is the main aspect of the fermentation process.

Because the thing in it is that kind of wheat and the like, and it's all bought at a high end.

When drinking beer, you can drink more gruel, or eat more pasta, such as steamed buns or something.

It may be that your fermentation process is wrong, or it is possible that a certain temperature in the production process is not adjusted.

The specific situation depends on the specific staging of your actual items, otherwise it is difficult to determine the reason.

Hello, I'm glad that Wang Meng answered for you, 1In the process of brewing at the bridge, the amount of yeast added has an effect on the amount of foreign alcohol. 2.In the process of brewing sauce-flavored liquor, the greater the amount of yeast added, the greater the yield of isoamyl alcohol returned to the wild.

Fusel oil is mainly derived from corn navel. Other raw materials produce very little fusel oil. There is a strand of fusel oil"Grain fragrant"smell and mouthfeel, but also"Up"The main reason is quiet.

Corn can be removed from the navel and then made wine. Supplement: Fusel oil is a mixture of fatty alcohols with a carbon atom number greater than 2, commonly known as fusel oil containing brightness, which is a monovalent alcohol with more than three carbon chains, and is the main by-product of cereal crops to produce ethanol and beer by fermentation, including n-propanol, isobutanol, isoamyl alcohol, active pentanol, phenethyl alcohol, etc.

The high-grade alcohol forms the aroma and flavor of the beer. When the high-grade alcohol content of beer is too high, it will affect the flavor and texture of beer"Up"And seriously affect the quality of the old residue of the beer. For example, the total high-grade alcohol content in beer is 100-150mg l for ordinary beer, and 90-110mg l for premium beer.

Summary. Most of the low-grade liquor on the market is blended with edible alcohol, and if the grade of edible alcohol is relatively low, the higher the isoamyl alcohol content.

Hello dear and happy to answer your questions.

Most of the low-grade liquor on the market is blended with edible alcohol, and if the grade of edible alcohol is relatively low, the higher the isoamyl alcohol content.

In the process of brewing, the amount of yeast added has an effect on the amount of foreign alcohol.

In the process of brewing sauce-flavored liquor, the greater the amount of yeast added, the greater the production of isoamyl alcohol.

I hope mine can help you, I wish you a happy life, and I hope to get your praise. 

The Daqu of fragrant liquor focuses on piles, covers tightly, and mainly carries friends to keep the tide. The process stages of the culture period are mainly distinguished by turning, and the stages are not very obvious. The opening of the windows is subject to actual needs.

Hot koji and dry koji mainly rely on the turning operation, and only when the temperature of the apex of koji making exceeds the specified process limit, the bending is carried out and the temperature is cooled. The temperature of the apex of the control hot song is higher, generally above 50, and some are as high as 60 or more, such as Quanxing Daqu 60, Deshan Daqu 60-65. The number of turnings is less, unlike the frequent turnings of fragrant liquor Daqu, which belongs to medium-temperature koji and high-temperature koji, and the process characteristics are balanced as more heat and less drying.

Therefore, the cross-sectional stubble is not clear and bright, and the flavor of the koji is strong, and the yellow koji is the majority. Due to the different fire used in Daqu, the main reason for the difference in the temperature apex of the hot koji is that the distinguishing liquid is medium fire koji and large fire koji, which is actually medium temperature koji and high temperature koji. The amount of koji used for high-temperature koji is large, and the koji flavor of baijiu is strong; The amount of koji used for medium-temperature koji is small, and the flavor of koji in baijiu is slightly lighter.

In fact, the saccharification power, liquefaction power and fermentation power of medium-temperature koji are greater than that of high-temperature koji. In order to complement each other and give full play to their excellent performance, some liquor factories often use high-temperature koji and medium-temperature koji together, so as to obtain the effect of both excellent yield and quality.