Beer fermentation equipment and its fermentation process

1.Beer fermentation equipment

The main equipment for beer fermentation includes fermentation tanks and seed tanks. Each of them is equipped with raw material preparation, steaming, sterilization and cooling equipment, ventilation regulation and sterilization equipment, and agitators. These equipment provide a good living environment for yeast and ensure the smooth progress of the fermentation process.

The fermentation tank is the main equipment for beer fermentation. It needs to provide the required conditions for the life activities and metabolism of microorganisms, including temperature, humidity, ventilation, etc. Modern fermentation tanks are mostly fully enclosed structures, equipped with cooling and insulation devices, which can be easily operated and controlled.

2.Beer fermentation type

Depending on the different yeasts used, beer fermentation can be divided into two types: top fermentation and bottom fermentation. Top fermentation beer uses top yeast and higher fermentation temperature (16-22°C), while bottom fermentation beer uses bottom yeast and lower fermentation temperature (7-12°C).

3.Beer fermentation process

The entire beer fermentation process can be roughly divided into three stages:

Yeast adaptation stage: The yeast begins to adapt to the environment in the wort and gradually recovers its activity.
Aerobic respiration stage: Yeast performs aerobic respiration and reproduces in large quantities to prepare for the subsequent fermentation process.
Anaerobic fermentation stage: Yeast ferments under anaerobic conditions, converting sugar substances in wort into alcohol and carbon dioxide, and producing other fermentation byproducts, such as alcohols, aldehydes, acids, esters, ketones and sulfides. These substances determine the flavor, foam, color and stability of beer and other physical and chemical properties.

4.Fermentation degree

The percentage of the decrease in extract in beer is called fermentation degree. Different types of beer have different levels of residual sugar and fermentation degree. Common fermentation degrees include apparent fermentation degree, true fermentation degree and final fermentation degree. The apparent fermentation degree is measured by a sugar meter, while the true fermentation degree requires the alcohol to be distilled out before measurement. The final fermentation degree is the decrease in the extract content measured before the wort is inoculated and filled.

In general, beer fermentation is a complex biochemical and material conversion process, which requires appropriate equipment and conditions to ensure the smooth progress of the fermentation process and the quality of the beer.