The fermentation process of beer is the normal life activity of beer yeast under certain conditions, using the fermentable substances in the wort. The product of its metabolism is the desired product - beer.
What is a beer fermenter?
Beer fermentation technology can be generally divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air cone fermenter fermentation, continuous fermentation and high-concentration dilution fermentation. At present, it is mainly used in cylindrical open-air cone fermenter fermentation.
1. The inner liner adopts high-quality stainless steel material of international standard, polyurethane high-pressure foam insulation, and the outer skin can be in the form of stainless steel polishing, matt, carbon steel and spraying according to customer requirements.
2. Adopt international beer standardized fermentation production technology, real-time online data detection, remote monitoring technology, mirror polishing inside the tank, up to ≤0.8um ≤0.6um ≤0.2um polishing quality standard, fully meet PLC automatic cleaning and disinfection The system's self-control requirements.
3. The fermenter cooling jacket meets the technical standards of all countries in the world, and provides various jacket heat exchange modes such as Maitreya board, arched passage, corrugated passage, etc., to meet the needs of heat exchange technology of different cooling medium and pressure.
The working principle of beer fermenters.
The reason why the fermentation cycle of the conical tank fermentation method is short and the fermentation speed is fast is due to the hydrodynamic characteristics of the fermentation liquid in the conical tank and the results of modern beer fermentation technology.
After inoculation of yeast, due to the coagulation of yeast, the cell density of yeast at the bottom of the tank is increased, resulting in an accelerated fermentation rate, an increase in the amount of carbon dioxide produced during fermentation, and a static pressure due to the liquid column height of the fermentation broth. The carbon dioxide content changes in gradient with the change of the liquid layer, so the density of the fermentation broth in the tank also shows a gradient change.
In addition, since the conical tank is provided with a cooling device outside, the temperature of each stage of the fermentation can be artificially controlled. Under the action of the static pressure difference, the difference of the density of the fermentation broth, the release of carbon dioxide and the temperature difference (1~2 °C) caused by the temperature drop in the upper part of the tank, the fermentation liquid in the tank produced strong natural convection, which enhanced the yeast and fermentation. The contact of the liquid promotes the metabolism of the yeast, the beer fermentation speed is greatly accelerated, and the beer fermentation cycle is significantly shortened.
In addition, since the inoculation temperature, the beer main fermentation temperature, the diacetyl reduction temperature, and the yeast inoculum amount are also improved, the fermentation speed of the yeast is accelerated, so that the fermentation can be carried out rapidly.