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A method for measuring wort oxygenation

A metering method and oxygenation technology, which is applied in the field of brewing, can solve the problems that automatic control cannot be realized, and the metering accuracy is easily affected by the fluctuation of air source pressure, etc., and achieve the effects of stable yeast multiplier, harmonious flavor, and reasonable nutritional composition

Active Publication Date: 2018-02-13
YANJING BEER YULIN
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

The traditional wort oxygenation measurement system is measured by a volumetric air flow meter. The disadvantage is that the measurement accuracy is easily affected by the pressure fluctuation of the air source, and automatic control cannot be realized.

Method used

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  • A method for measuring wort oxygenation
  • A method for measuring wort oxygenation

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Embodiment 1

[0016] A method for measuring wort oxygenation, comprising the steps in turn:

[0017] 1) When the wort enters the fermenter, compressed air is added to the wort through three wort mixers, the first wort mixer realizes 60% of the oxygenation amount, and the second wort mixer realizes 60% of the oxygenation amount 30%, the third wort mixer achieves 10% of the oxygenation amount, so that the compressed air is mixed with the wort, and the oxygen in the air is fully dissolved into the wort;

[0018] The compressed air is measured by a Coriolis mass flow measurement system before it is introduced; the principle is that the density of the gas is a certain value at a certain temperature, and the gas flow rate is detected by the mass flow meter, converted into a current signal, and transmitted to the Coriolis force mass flow measurement system, calculated by the internal software of the system, displays the gas accumulation mass online;

[0019] 2) adding beer yeast to the fermenter ...

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Abstract

The invention provides a wort oxygenation metering method; the purpose is to provide a wort oxygenation metering method which can stabilize the flavor of beer and make the nutritional composition of wort reasonable and rich; its technical scheme is as follows: the wort oxygenation metering method, Include the following steps in turn: 1) when the wort enters the fermenter, add compressed air to the wort respectively through a plurality of wort mixers, and use a Coriolis mass flow measurement system to measure the compressed air before it is introduced; 2 ) adding beer yeast to the fermenter in step 1) for aerobic respiration propagation, and when the yeast multiplies to a certain multiple, anaerobic fermentation is carried out to produce alcohol, carbon dioxide, various alcohols and esters; it belongs to the field of brewing technology.

Description

technical field [0001] The invention relates to an oxygenation metering method, in particular to a wort oxygenation metering method, which belongs to the technical field of brewing. Background technique [0002] The fermentation process is an important stage of beer production. The wort is fermented, and the yeast absorbs the oxygen in the wort for aerobic respiration and reproduction. When the yeast multiplies to a certain multiple, it performs anaerobic fermentation to produce alcohol, carbon dioxide, various alcohols and esters. . "Yeast" is a living strain that uses the nutrients in the wort to reproduce and metabolize to complete the brewing process. During the yeast fermentation process, many flavor substances such as higher alcohols will be produced. To control the content of "higher alcohols", it is necessary to coordinate the amount of yeast added, the peak value of yeast during the fermentation process, the amount of oxygenation of wort, and the fermentation tempe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/02C12R1/865
Inventor 王端付强
Owner YANJING BEER YULIN
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