Method for brewing beer in large-capacity beer fermentor by adopting low-temperature fermentor top micro negative pressure fermentation method

Abstract

The invention discloses a method for brewing beer in a large-capacity beer fermentor by adopting a low-temperature fermentor top micro negative pressure fermentation method. The method comprises the following main process conditions: the temperature of wort is 7 DEG C, when the wort gets into the fermentor; the low fermentation temperature of main fermentation is controlled to be 8-9 DEG C; the main fermentor top micro negative pressure is controlled to be -0.03-0.00 MPa; after diacetyl reduction is performed at the temperature of 10-11 DEG C, the temperature is lowered to 5 DEG C and kept for 24 hours, and then saccharomyces cerevisiae is recycled; a fermentation liquid accounting for 10-15 percent of the total volume of the fermentor is pumped out; main fermentation high sparkling wine with the same volume as the pumped fermentation liquid is inoculated in the corresponding fermentor; the fermentor is sealed, the pressure of the fermentor is boosted, and the temperature of the fermentor is risen to 6 DEG C; the mixture is kept in the fermentor at 6 DEG C for 8 days; the temperature is continuously lowered to be minus 1-minus 1.5 DEG C, wine storage and after-ripening are performed in the fermentor, and the beer is kept for 5-7 days. Through the adoption of the process for brewing beer in the large-capacity beer fermentor by adopting the low-temperature fermentor top micro negative pressure fermentation method, the problems that since the saccharomyces cerevisiae bears excessive pressure during beer brewing in a large-capacity beer fermentor , the content of the beer aldehyde is over high, the proportion of alcohol ester is discordant, and the flavor quality of the beer is affected can be solved.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a method for brewing beer with a micro-negative pressure fermentation method on the top of a large-capacity beer fermentation tank at low temperature. Background technique [0002] The main fermentation of the traditional beer fermentation process is carried out in a rectangular fermentation tank (or pool). The equipment is small in size and the production cycle is long. The production scale of beer with an annual output of 10,000 tons is considered a large factory. After the 1950s, due to the rapid development of the world economy, the scale of beer production has increased significantly. Traditional fermentation equipment can no longer meet the needs of production. The development of large-capacity fermentation equipment has become the trend of building new beer factories. The so-called large-capacity fermentation tank refers to the volume of the fermentation tank compared...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems that beer brewing in large-capacity beer fermentation tanks has too high acetaldehyde content and uncoordinated alcohol-ester ratio due to the high pressure of beer yeast, which affects the quality of beer flavor.