What is the role of the main fermentation of beer, the fermentation of beer, and what is the upper f

Hello: What is the role of the main fermentation of beer in your question? My answer is: let the purity and aroma of the wine come out better and faster, forming a unique flavor. I don't know if you're satisfied with this answer.

After the yeast is added to the cooled wort, it is the beginning of fermentation, and the whole fermentation process can be divided into: yeast recovery stage, aerobic respiration stage, and anaerobic respiration stage. After the yeast is inoculated, it begins to restore its physiological activity under the condition of wort oxygenation, with the amino acids in the wort as the main nitrogen source and the fermentable sugar as the main carbon source, to carry out respiration, and obtain energy from it to reproduce, and at the same time produce a series of metabolic by-products, and then carry out alcoholic fermentation under anaerobic conditions.

Main fermentation: Fermentation stage Appearance state and requirements.

1.Yeast reproduction period After 8-16 hours of yeast addition to the wort, small bubbles of carbon dioxide appear on the liquid surface, gradually forming white, creamy foam, and the yeast enters the main fermentation tank immediately after 20 hours of yeast reproduction.

2.Foaming period After 4-5 hours, more foam gradually appears on the surface of the wort, gradually from the surrounding to the middle, white and delicate, thick and tight, like cauliflower, with small bubbles of carbon dioxide gushing upwell, and bringing out some precipitates.

3.High bubble period 2-3 days after fermentation, the foam increases, forming a bulge, and gradually turns brownish-yellow due to the precipitation of hop resin and protein-tannins complex in the wine, at this time it is the fermentation period, which needs to be artificially cooled, but not too vigorous, so as not to precipitate the yeast prematurely and affect the fermentation.

4.Bubble Drop After 5 days of fermentation, the fermentation power gradually weakens, the carbon dioxide bubbles decrease, the foam shrinks, the precipitate in the wine increases, and the foam turns brown.

5.Cap formation period After 7-8 days of fermentation, the foam retracts to form a cap, skimming off the precipitated polyphenol complexes, hop resins, yeast cells and other impurities, at which time the temperature should be greatly cooled to allow the yeast to precipitate.

ICBC customer service technology and customer refund.

Depending on the type of yeast fermentation, the beer can be divided into top-fermented beer and bottom-fermented beer. Generally, the beer fermentation technology can be divided into the fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air conical fermentation tank fermentation, continuous fermentation and high-concentration dilution fermentation, and currently mainly uses cylindrical open-air conical fermentation tank fermentation.

The beer fermentation process is a normal life activity carried out by brewer's yeast under certain conditions, and the fermentable substances in the wort are used in the history, and the product of its metabolism is the desired product - beer. Due to the different types of yeast, the fermentation conditions and product requirements and flavors are different, and the fermentation methods are also different.

The basic principle of a beer fermentation tank is that the wort is prepared, cooled, and yeast is added.

Conveyed to the fermentation tank, fermentation begins. The traditional process is divided into pre-fermentation and post-fermentation, which are carried out in different fermentation tanks, and the popular practice is to carry out a fermentation in one tank. Pre-fermentation is mainly the use of yeast to remove the maltose from the wort.

Conversion to alcohol (i.e., anaerobic respiration of yeast, post-fermentation is mainly to produce some flavor substances, eliminate the off-flavors in the beer, and promote the maturation of the beer.

Beer fermentation equipment fermentation tank: undertake the production task of products. It must be able to provide the conditions required for microbial life activities and metabolism, and be easy to operate and control, so as to ensure the realization of process conditions and obtain high yields.

For some processes, the fermenter is a closed vessel with a sophisticated control system; For other simple processes, the fermenter is just an open vessel, sometimes as simple as a pit with only one opening.

Take the fermentation tank used in the laboratory beer fermentation system as an example: (1) the tank is cylindrical, and the bottom and top caps are saucer-shaped or conical; (2) Meet the necessary process conditions for yeast growth and metabolism, and provide certain biochemical reactions.

Beer is fermented liquor. Beer is a normal life activity carried out by brewer's yeast under certain conditions using the fermentable substances in the wort, and the product of its metabolism is beer. Beer has a lower alcohol content and contains carbon dioxide.

A variety of amino acids.

Vitamins, low molecular weight sugars, inorganic salts, and various enzymes. <

Beer is fermented liquor. Beer is a normal life activity carried out by brewer's yeast under certain conditions using the fermentable substances in the wort, and the product of its metabolism is beer. Beer is low in alcohol and contains carbon dioxide, a variety of amino acids, vitamins, low molecular sugars, inorganic salts, and various enzymes.

1. Beer fermentation:

1) After the barley juice is coldly added to the yeast, it is sent to the fermentation tank or fermentation tank for fermentation at a controlled temperature. The whole process is divided into three stages, with 5-10 days of fermentation. The beer that has just begun to ferment is a tender beer, which is very bitter and has a rough taste, so we should not drink it.

2) The purpose of the subsequent fermentation of tender beer is to allow the beer to mature. Here it is fermented in fermentation tanks or fermentation tanks. After a series of processes, the tender beer becomes clearer and the taste is pure, and the CO2 in the wine becomes saturated, so it is suitable for drinking.

2. Uses of brewer's yeast:

1) Yeast soy as a natural flavoring. It can be used to make soups, marinades, seasonings, and seafood products.

2) It can be used as a health food. It is a very good and slow burial nutritious food, containing fat, starch and other nutrients. It's low in calories, sugar, and fat.