Fabrication de cuves de fermentation

Beer fermentation equipment is divided into fermentation tanks and yeast expansion tanks. The fermenter handles the production of the product. It must be able to provide the conditions required for microbial life activities and metabolism and be easy to operate and control, to ensure the realization of process conditions, to get high yields. Fermenters allow the fermentation and storage of the brewing process to take place in the same vessel. The conical bottom collects the sediment, which is then removed by opening the bottom valve until the liquid is clear, allowing the beer to age.

fermentation tank

A vessel that provides a good and satisfactory environment for the operation of a specific biochemical process. For some processes, the fermenter is a closed vessel with a sophisticated control system. For other simple processes, the fermenter is an open container, sometimes even as simple as a jar with an opening.

The composition of the fermentation tank

should have a tight structure
Good liquid mixing properties
Good mass transfer phase heat transfer rate
With supporting and reliable detection and control instruments

Cylinder cone bottom fermentation tank

A cylinder cone bottom vertical fermentation tank (referred to as a conical tank), has been used in the production of beer fermentation above or below. The conical tank can be used for pre-fermentation or post-fermentation alone, and the pre-fermentation and post-fermentation can also be combined in this tank (one-pot method).

The advantage of the equipment is that it can shorten the fermentation time and has flexibility in production, so it can be suitable for the requirements of producing various types of beer.

Equipment Features

This equipment is generally placed outdoors, and the sterilized fresh wort and yeast enter the tank from the bottom. When the fermentation is the most vigorous, use all the cooling jackets to maintain a suitable fermentation temperature. The refrigerant is ethylene glycol or alcohol solution, and ammonia (direct evaporation) can also be used as the refrigerant. CO2 gas is discharged from the top of the tank. Manholes are installed on the tank body and tank cover. The tank top is equipped with a pressure gauge, a safety valve, and a glass sight glass. The bottom of the tank is equipped with a purified CO2 gas tube. The tank body is equipped with a sampling tube and a thermometer connection. The outside of the equipment is wrapped with a good thermal insulation layer to reduce cooling loss.

Fermentation tank advantages

The energy consumption is low, the pipe diameter used is small, and the production cost can be reduced.
For the yeast deposited at the bottom of the cone, the valve at the bottom of the cone can be opened to discharge the yeast out of the tank, and some of the yeast can be reserved for next use.

Factors Affecting the Cost of Fermentation Equipment

Fermentation equipment size, format, operating pressure, and required cooling workload. The form of the container refers to the surface area required for its unit volume, expressed in m2/100L, which is the main factor affecting the cost.

pressure requirements of tanks

Consider the recovery of CO2. It is necessary to maintain a certain pressure of CO2 in the tank, so the large tank becomes a pressure-resistant tank, and it is necessary to set up a safety valve.

The working pressure of the tank varies according to its different fermentation processes. If it is used for both pre-fermentation and wine storage, it should be based on the CO2 content during storage, and the required pressure resistance is higher than that of the tank used for pre-fermentation alone.

In-tank vacuum

The vacuum in the tank is caused when a series of fermenters are rotated or cleaned in a closed condition. The discharge speed of the large fermenter is very fast, causing a certain negative pressure. A part of the CO2 gas remains in the tank. During cleaning, CO2 may be removed, so a vacuum may also be created. Large vacuum fermentation tanks should be equipped with devices to prevent a vacuum. The role of the vacuum safety valve is to allow air to enter the tank to establish a balance of pressure inside and outside the tank. The removal amount of CO2 in the tank can be calculated according to the alkali content of the incoming cleaning solution, and further, calculate the amount of air that needs to enter the tank.

Convection and heat exchange in the tank

The convection of the fermentation broth in the fermenter depends on the action of CO2. A gradient of CO2 content is formed throughout the fermentation broth of the conical tank. The fermented broth with a smaller specific gravity has the lifting power to float. Also, the rising carbon dioxide bubbles during fermentation have a drag force on the surrounding liquid. Due to the gas stirring effect caused by the combination of the drag force and the lifting force, the contents of the tank are circulated and the heat exchange of the mixed phase of the fermentation liquid is promoted. Variations in beer temperature during cooling operations can also cause convective circulation of the tank contents.

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