Production method of turbid type white beer with high yeast survival rate

A technology for turbid white beer and a production method, applied in the field of beer brewing, can solve the problems of no yeast activity or low yeast activity, and achieve the effects of long survival rate, reduced ester aroma and high alcohol taste, and maintaining yeast activity

Active Publication Date: 2014-11-26
BEIJING YANJING BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, 80% white beer in the German market is directly filled with fe

Method used

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  • Production method of turbid type white beer with high yeast survival rate
  • Production method of turbid type white beer with high yeast survival rate
  • Production method of turbid type white beer with high yeast survival rate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Ingredients

[0020] 45% Pale Wheat Malt, 55% Pale Barley Malt.

[0021] (2) Saccharification

[0022] After the malt is crushed, it enters the saccharification pot, and the feeding water is 3.26 times the weight of the malt. Food-grade lactic acid is used to adjust the pH to 5.7-5.8. The saccharification temperature is controlled as follows: figure 1 As shown in the curve, control the temperature and time according to the curve. First, keep it warm at 45°C for 30 minutes to fully dissolve the protein and let the ferulic esterase act to dissolve ferulic acid; ; Then raise the temperature to 72°C and keep it warm for 20 minutes to make the α-amylase act. After the saccharification is completed, heat up to 80°C and introduce it into the filter tank for filtration. The filtrate is introduced into the boiling pot. The boiling time is 90 minutes. At the beginning of the wort boiling, add 90 type granule hops. Lactic acid adjusts the pH of the wort to 5.2-5.4, and the ...

Embodiment 2

[0027] The basic process operation of batching, saccharification and fermentation is the same as that of Example 1, wherein the temperature of wort entering the tank is 15-16°C, and the preset fermentation temperature is 18°C.

[0028] Cool the fermentation broth to 0°C for reference figure 2 The technological process carries out the secondary fermentation operation; wherein 12°P wort is used as the carbon source solution for the secondary fermentation, the fermentable sugar content in the soluble solids of the wort is 77%, the carbon dioxide content of the base wine is 0.30%, and the carbon dioxide in the finished wine is expected to The content is 0.60%, that is, the carbon dioxide content needs to be increased by 0.30% after the secondary fermentation, and it is substituted into the empirical formula y=0.4363x 1.1754 , it is calculated that fermentable sugar y=0.727g needs to be added to every 100mL finished wine, the corresponding wort solids need to be added 0.944g, and ...

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Abstract

The invention discloses a production method of a turbid type white beer with high yeast survival rate, and belongs to the technical field of beer brewing. The basic process flow includes saccharification, fermentation, wine storage and filling. One process adopts 12-16 DEG C medium-low temperature top fermentation and an aseptic cold filling technology; the other process adopts 18-22 DEG C high-temperature top fermentation and comprises that a high-survival-rate yeast Safale F2 and a carbon source are added in the filling stage for carrying out secondary fermentation in a bottle. The yeast contents in the obtained products are respectively 4-10*10<6> and 5-15*10<6>/mL, and the living yeast ratios of the products respectively stored for 3 months and 8 months at the room temperature are not less than 60%. Based on a traditional white beer process of Bavarian German, the production method is applicable in domestic beer industry equipment current situations, and maintains the yeast quantity and survival rate higher than those of similar products at home and abroad and the relatively long product shelf life based on maintaining a characteristic ester aroma and lilac harmonious flavor.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, in particular to a method for producing yeast turbid white beer with high yeast survival rate. Background technique [0002] White beer is the most classic and characteristic beer type in Bavaria, Germany. The proportion of wheat malt in the brewing raw materials shall not be less than 50%, and the rest shall be barley malt. The high-temperature fermentation process and the special yeast on the top of the white beer make the ester aroma and 4-vinylguaiacol aroma of the white beer rich. The traditional white beer adopts the secondary fermentation process. The fermented liquid is centrifuged to remove the yeast, and the sugar liquid and yeast are added again, so that the beer has strong mouth-killing power and surviving yeast. [0003] At present, 80% white beer in the German market is pasteurized after directly filling with fermented liquid, with no yeast activity or low yeast activity. Ho...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C11/00
Inventor 林智平王欣任光辉郭立芸穆英健王莉娜王晓会盛文杰王安平张艳艳贾凤超
Owner BEIJING YANJING BREWERY
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