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A method for quickly determining the fermentation degree of wort in the process of beer saccharification

A technology of fermentation degree and beer sugar, applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of poor repeatability, time-consuming, influence of measured values, etc., and achieve the effects of low cost, simple operation, and improved stability and repeatability

Active Publication Date: 2018-01-23
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, because the traditional wort fermentation degree measurement method is based on the fermentation test, and the measured value is affected by the yeast strain, it is time-consuming and has poor repeatability. Therefore, the rapid fermentation degree analysis method can help brewers quickly adjust the process and ensure the wort fermentation degree. stability

Method used

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  • A method for quickly determining the fermentation degree of wort in the process of beer saccharification
  • A method for quickly determining the fermentation degree of wort in the process of beer saccharification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Step 1: Wort Treatment

[0022] Take 1mL of boiled wort and centrifuge at 12000rpm for 5min-10min;

[0023] Step 2: Osmolality detection:

[0024] Take 100uL of the supernatant after centrifugation and place it in a freezing point osmometer to detect the OC value. The sample is tested three times and the average value is taken;

[0025] Step 3: Determination of limit fermentation degree RDF

[0026] y=0.1074*x+30.371

[0027] In order to verify whether the wort osmotic pressure can be used to evaluate the fermentation performance of wort, select wort with different saccharification processes, process the wort according to the above method, and then use the formula in step 3 of the above method to calculate the limit fermentation degree of wort, as shown in the following table:

[0028]

Embodiment 2

[0030] Step 1: Wort Treatment

[0031] Take 1ml of boiled wort and centrifuge at 12000rpm for 5min-10min;

[0032] Step 2: Osmolality detection:

[0033] Take 100ul of the supernatant after centrifugation and place it in a freezing point osmometer to detect the OC value. The sample is tested three times and the average value is taken;

[0034] Step 3: Determination of limit fermentation degree RDF

[0035] y=0.1074*x+30.371

[0036] In order to verify whether wort osmotic pressure can be used to evaluate the fermentation performance of wort prepared with different raw materials, select wort prepared with different malts, process the three kinds of wort according to the above method, and then use the formula in step 3 of the above method to calculate the wort Degree of fermentation, as shown in the table below:

[0037]

[0038] The traditional method that the present invention adopts detects the method for limit fermentation degree of wort as follows:

[0039] 1. Yeast...

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Abstract

The invention relates to a beer brewing control technology, in particular to a method for rapidly judging the wort fermentation degree in the beer saccharification process. The fermentation degree is rapidly judged by evaluating the wort osmotic pressure in the saccharification process. Compared with existing detection technologies, yeast is not needed in the detection process, so that data fluctuation brought by different kinds of yeast is avoided, and the stability and repeatability of data are improved; the detection time is shortened to be within 20 min from 24 h so that the wort fermentation performance in the beer saccharification process can be rapidly judged, and a beer brewer is effectively assisted in making a reasonable saccharification technique to ensure the uniformity of the wort fermentation performance and the uniformity of beer tastes. Operation is easy, complex instruments are not needed, and cost is low.

Description

technical field [0001] The invention relates to a beer brewing process, in particular to a method for rapidly determining the fermentation degree of wort in the beer saccharification process. Background technique [0002] The degree of fermentation is a very important indicator that needs to be controlled in beer production. If the degree of fermentation is low, it will affect the production capacity of beer. If the degree of fermentation is high, the beer will be too weak. Therefore, the fast control method of fermentation degree is urgently needed by winemakers. [0003] To control the degree of fermentation, one is to control the degree of fermentation of malt, and the other is to adjust the process. When the factory uses new raw materials, it often adjusts the process to achieve a suitable degree of fermentation. [0004] However, because the traditional wort fermentation degree measurement method is based on the fermentation test, and the measured value is affected by...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N13/04
CPCG01N13/04
Inventor 黄克兴胡淑敏董建军尹花余俊红黄淑霞刘佳黄树丽张翠李江阳
Owner TSINGTAO BREWERY