Primary fermentation
Primary fermentation effect
- Depletion of dissolved oxygen
- Acidification/reduction in PH
- Yeast growth or culture expansion
- Ethanol and CO₂ production
- Production of flavor compounds such as esters, diacetyl, sulfur-containing compounds, etc.
- Consumption of most wort sugars
Primary fermentation temperatures
- Ales: 62-75 °F (17-24 °C)
- Wheat and Belgian styles: 62-85 °F (17-29 °C)
- Lagers: 46-58 °F (8-14 °C)
Secondary fermentation
Secondary fermentation effect
- Decreased rate of ethanol and CO₂ production
- Diacetyl Conversion
- Reduction of some flavor compounds by yeast metabolism or CO₂ scrubbing
- Terminal gravity is reached
- Yeast flocculation and settling begins
Secondary fermentation temperatures
- Ales: Same as primary fermentation (higher temperatures will increase diacetyl reduction rates)
- Lagers: 40-60 °F (4-15 °C). Some brewers allow the beer to increase in temperature to speed the diacetyl reduction. This increased temperature is usually only sustained for 24 to 48 hours.
- Wheat and Belgian Beers: Same as primary fermentation (higher temperatures will increase diacetyl reduction rates).
Conditioning
Conditioning effect
- Most of the yeast is removed from the beer
- Formation and precipitation of haze forming proteins
- Reduction and mellowing of harsh flavors
- Reduction of sulfur compounds, diacetyl, and acetaldehyde
- Flavor stabilization
Selection of fermentation vessel
Fermentation can also use open fermentation vessels, usually used in beer bars, and in Europe for the fermentation of wheat beer. The open container has no top, which makes it very easy to harvest top-fermenting yeast. But, the use of open containers has a great risk of infection and requires proper cleaning procedures. Also, you can also use simple cylindrical tanks and place them vertically. Of course, there are very few breweries that still use wooden barrels for fermentation. But, the wood is difficult to keep clean and free of infection, and it is replaced at least once a year.
Factors affecting beer fermentation
The impact of raw materials
- The influence of malt: the quality of malt directly determines the content of α-amino nitrogen in the wort and the amount of fermentable sugars. This will affect the yeast’s demand for nitrogen sources and the decomposition of sugars, and affect the degree of fermentation of beer.
- The impact of brewing water: the lack of minerals and trace elements in the brewing water will also limit the growth of yeast.
The impact of the mashing process
The influence of wort PH value
Influence of wort concentration
The impact of mashing operations
Effects of protein cessation
The influence of the fermentation process
The 5 stages of yeast in the fermentation process
Yeast adaptation stage (0-15 hours)
Yeast growth stage (4 hours-2 days)
Growth deceleration stage (2-4 days)
Yeast stable stage (3-10 days)
Yeast death stage (several weeks)
Yeast autolysis
Consequences of yeast autolysis
- Beer has a yeasty taste;
- The PH value of wine rises (the dissolution of basic amino acids);
- Deterioration of product biological stability;
- The non-biological stability of the product has deteriorated;
- Beer foam performance deteriorates;
Causes of yeast autolysis
- During the post-cooking process, the temperature is very high;
- The number of yeast is high when the wine is stored at a low temperature, and the wine storage time is long;
- Excessive pressure ruptures the cells;
- Improper storage of yeast;
- When the yeast recovery tank is performing yeast recovery, the reserve pressure is too low or there is no reserve pressure;
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