La guía definitiva sobre la fermentación de la cerveza, ¡suficiente después de leer este artículo!

Fermentation is the process by which yeast converts glucose in wort into ethanol and carbon dioxide gas. Gives beer both alcohol content and carbonation. To start the fermentation process, the cooled wort is transferred to a fermenter to which yeast has been added.
Everyone knows that alcohol is fermented. But why ferment you know? Fermentation begins when yeast is added to the cooled wort. The whole fermentation process can be divided into: yeast recovery stage, aerobic respiration stage, and anaerobic respiration stage. After the yeast is inoculated, the physiological activity is restored under the condition of oxygenation of the wort. The amino acid in the wort is the main nitrogen source, and the fermentable sugar is the main nitrogen source for respiration.

what is fermentation

Through the action of yeast, fermentable sugars are converted into approximately equal amounts of ethanol and carbon dioxide gas. The two basic methods of fermentation in brewing are top fermentation and bottom fermentation.

Top fermentation

During the fermentation stage of the brewing process, top-fermented beer will contain yeast fermented at the top of the fermenter. Top-fermented beers are fermented at higher temperatures.

Bottom fermentation

During the fermentation stage of the brewing process, bottom-fermented beer will contain yeast fermented at the bottom of the fermenter. Bottom-fermented beers are fermented at cooler temperatures.

live yeast

Since yeasts are living microorganisms, they don’t ferment. They can produce many different molecules, each of which contributes to the beer’s flavor. This is where experience and knowledge and understanding of process and yeast come into play.

Each type of yeast produces different molecules, resulting in different beer flavors. Furthermore, temperature, glucose concentration, and various other parameters affect how the yeast behaves and thus which molecules are formed! Some examples of the types of molecules formed are:

Esters: The «fruity» aroma of beer
Ketones (eg: diacetyl): Some of these molecules give beer its honey and butterscotch taste
lAcetaldehyde
lSulfur volatiles
lOrganic acid
Fatty acid

Yeast recovery stage

The main constituent of yeast cell membrane is sterol, and the content of sterol drops very low after the last round of yeast reproduction. So when the yeast is re-inoculated, it first needs to synthesize sterols to create a new cell membrane. Restoring permeability and carrying out reproduction The biosynthesis of sterols is carried out with the participation of unsaturated fatty acids and oxygen. In the second stage, the yeast cells do not reproduce at all, the so-called yeast stationary phase. Once the cell membrane is formed, permeability is restored, and nutrients enter, the yeast immediately absorbs the energy provided by the sugar and accumulates it again for the next use.

aerobic respiration stage

This stage means that yeast cells use fermentable sugar as the main energy source and reproduce under the action of oxygen.

Anaerobic respiration stage

During this fermentation process, most of the fermentable sugars are broken down into carbon dioxide. These sugars are absorbed by yeast for fermentation. These sugars are absorbed by yeast, and the order of glycolysis is glucose, fructose, sucrose, maltose, and maltotriose.
Yeast breeding period 8-16 hours after adding yeast to wort. When small bubbles appear and form white foam, they will enter the fermentation tank immediately after breeding for 20 hours. After 2-3 days of fermentation, the wine turns brown as hop resin and protein-tannin complexes begin to separate. Artificial cooling is required, but not too violent, to avoid premature precipitation of yeast and affect fermentation. After 7-8 days of fermentation, the foam retracts and forms a cap, skimming off the precipitated polyphenol complexes. Hop resin, yeast cells, and other impurities should be cooled now to make the yeast precipitate.
The fermented liquor after the main fermentation of the wort is called tender beer. Now, the carbon dioxide content of the wine is insufficient, and the volatile substances such as diacetyl, acetaldehyde, and hydrogen sulfide are not reduced to a reasonable level. The mouth of the wine is immature and not suitable for drinking.
Top-fermented beer matures , equipment turns around , and the beer has a unique flavor but a short shelf life. Generally, the post-fermentation period is not used, but the glue is added. After the first stage of clarification, artificial carbon dioxide is used to achieve saturation.

How long does it take to ferment during the brewing process?

The duration of the fermentation process varies from batch to batch. The time it takes for a beer to ferment can depend on factors such as temperature and yeast strain (usually dry yeast ferments faster). On average, fermentation takes at least two weeks to complete.

Does the type of yeast affect fermentation?

Different brewer’s yeast strains do different things when fermenting in beer. The yeast strain used by the brewer affects the temperature required for the wort to ferment. The type of yeast also affects the flavor of the finished beer. Some yeasts produce yeasty and bready flavors, while others produce a cleaner, crispier flavor. It is important to choose the right yeast strain for the style of beer you are trying to brew.

Selection of Fermentation Tanks

Basic structure and performance of conical fermenter

The conical fermenter has a cone bottom of 60-90°, which is convenient for yeast recovery. The tank body is provided with a cooling jacket, which can meet the cooling requirements of the process. Conical tanks are sealed tanks that can recover carbon dioxide and can also be used for carbon dioxide scrubbing. It can be used for both fermentation and wine storage.

Structure and size selection of conical fermenter

If the height of the conical tank is too large, the convection of the fermentation broth is too strong, and it is easy to form stirring fermentation. Thus, the height of the liquid level in the tank is an important parameter, which not only affects the composition of fermentation by-products but also affects the activity and physiological metabolism of yeast.

Material selection for conical fermenter

Fermentation tanks are made of 304 stainless steel. The surface finish of the inner wall of the conical tank is very important. In the rough parts of the tank wall, bacteria can multiply inside, which can lead to contamination.

Too to paying attention to the above points, also pay attention to whether the configuration of related accessories is complete and reasonable. And the flushing nozzle is connected to the tank top device, etc. The above is the relevant content of the selection of fermentation equipment in craft beer. Welcome to discuss the knowledge of craft beer with micet craft engineers!

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Fermentation equipment affects the taste and flavor of craft beer.If you are planning and ready to open a brewery, you can contact us. Micet Craft engineers will provide you with a list of craft brewery equipment and associated prices. Of course, we can also provide you with professional turnkey brewery solutions, allowing you more time to focus on brewing great beer. Micet Craft looks forward to working with you!!

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