The Beer Fermentation Process
The beer fermentation process is a normal life activity carried out by brewer’s yeast using the fermentable substances in the wort under certain conditions, and the product of its metabolism is the desired product – beer.
Generally, beer fermentation technology can be divided into traditional and modern. Modern fermentation mainly includes cylindrical open-air conical tank fermentation, continuous fermentation, and high-concentration dilution fermentation. At present, cylindrical open-air conical fermentation tanks are mainly used for fermentation.
The inner tank is made of high-quality stainless steel material of international standard, polyurethane high-pressure foam insulation, and the outer shell adopts stainless steel polishing, matt, carbon steel, spraying, and other forms according to customer requirements.
Adopting international beer standardized fermentation production technology, online data real-time detection, and remote monitoring technology can be realized, mirror polishing inside the tank, up to ≤0.8μm, ≤0.6μm, ≤0.4μm and ≤0.2μm polishing quality standard, completely Meet the automatic control requirements of PLC automatic cleaning and disinfection system.
The cooling jacket of the fermentation tank also meets the technical standards of various countries in the world and provides various jacket heat exchange methods such as Maitreya plate, arch channel, and tile channel to meet the heat exchange technology needs of different cooling media and pressures.
How the Fermentation Tank Works
The reason for the short fermentation period and the fast fermentation speed of the conical tank fermentation method is due to the hydrodynamic characteristics of the fermentation liquid in the conical tank and the results of modern beer fermentation technology.
After the yeast is inoculated, due to the coagulation of the yeast, the cell density of the yeast at the bottom of the tank increases, resulting in a faster fermentation rate and an increase in the amount of carbon dioxide produced during the fermentation process. The carbon dioxide content changes in a gradient with the change of the liquid layer, so the density of the fermentation broth in the tank also changes in a gradient.
Due to the cooling device outside the conical tank, the temperature of each stage of fermentation can be controlled artificially. Under the driving forces of static pressure difference, fermentation liquid density difference, the release of carbon dioxide, and temperature difference (1~2℃) generated by the cooling of the upper part of the tank, the fermentation liquid in the tank produces strong natural convection, which enhances yeast and fermentation The contact of the liquid promotes the metabolism of the yeast, which greatly accelerates the beer fermentation speed and shortens the beer fermentation cycle significantly.
In addition, increasing the inoculation temperature, the beer main fermentation temperature, the diacetyl reduction temperature, and the yeast inoculation amount are also beneficial to speed up the fermentation speed of the yeast so that the fermentation can be carried out quickly.