Beer fermentation process with different types of yeast added at different stages

A beer fermentation and yeast technology, which is applied in beer fermentation methods, beer brewing, biochemical equipment and methods, etc., can solve the problems of single beer flavor and difficult to meet taste requirements, and achieve the effect of balanced taste and coordinated degree of association

Inactive Publication Date: 2019-03-15
FUJIAN YANJING HUIQUAN BREWERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The beer flavor formed by the traditional fermentation process is relatively single, which is difficult to meet people's growing demand for taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] In order to further explain the technical solution of the present invention, the following will be described in detail in conjunction with the examples.

[0023] A beer fermentation process with different types of yeast added at different stages, including saccharification process, main fermentation process and post-fermentation process,

[0024] Saccharification process: forming 12°P-15°P shaped wort;

[0025] Main fermentation process: send the shaped wort formed in the saccharification process into the fermenter, the wort full tank time is ≤20h, the temperature of the wort entering the tank is 7.5-8.5°C, in the embodiment, the temperature of the wort entering the tank is 8.5°C, Add No. 1 yeast to the fermenter, the main fermentation temperature is 9°C, and the pressure is 0-0.1MPa; when the sugar content of the fermentation liquid in the fermenter drops to 5.9°P-6.1°P, the temperature is raised, and the temperature is raised to 11°C for diacetyl Reduction: After the...

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Abstract

The invention relates to a beer fermentation process with different types of yeast added at different stages. The beer fermentation process comprises a saccharification process, a main fermentation process and a post-fermentation process, wherein yeast No.1 is added in the main fermentation process, yeast No.2 is added in the post-fermentation process, and the yeast No.1 is different from the yeast No.2. After the technical scheme is adopted, the yeast with different flavors is added in the main fermentation process and the post-fermentation process, and a reasonable process is selected, so that beer can produce different flavors, the association degree of the wine body is more coordinated and softer, and taste balance is achieved.

Description

technical field [0001] The invention relates to a beer fermentation process in which different types of yeast are added at different stages. Background technique [0002] The traditional beer brewing process mainly includes: saccharification process, main fermentation process, post-fermentation process, and filtration process. For example, the authorized announcement number CN 103382425 B, the background technology part of the invention patent titled "a mixed strain fermented beer beverage and its preparation method" introduces related technologies, which include [0003] Saccharification: Mix the crushed malt and starchy auxiliary materials in the gelatinization pot and the mashing pot respectively with warm water, and adjust the temperature. The saccharification pot is first maintained at a temperature (45-52°C) suitable for the action of proteolytic enzymes (protein rest). After the fully liquefied mash in the gelatinization pot is blended into the mash pot, it is maint...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/00
CPCC12C11/00
Inventor 程仁为郑翔鹏陈晖
Owner FUJIAN YANJING HUIQUAN BREWERY CO LTD
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