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Hydrogen Sulfide In Beer
2022-03-31
First Acquaintance with the Original Wort Concentration of Beer in Craft Beer Equipment!
2022-04-02How is the Kind Fruit Beater?
How is the Kind Fruit Beater?
Beer is a low alcoholic drink between beer and beverages. It is increasingly favored by people. Now let’s take a look at the brewing process of fruit and fruit wine!
Fruit wine brewed:
The fermentation method produces alcohol, which uses yeast to generate alcohol to generate alcohol in juice fermentable sugar, and then have a clear, chlorinated and precipitation in the process of clarifying, and the liquid is clear, and the color is delicious. Alcohols and aromatic products. Therefore, it belongs to the process of bio-engineering, biochemical changes.
Principle:
Fruit wine fermentation microorganisms: fruit wine cream has caused quality or bad, directly related to the kind of microorganism, the yeast is the main microorganism of fruit wine fermentation, but there are many varieties, the physiological performance is different, and some are harmful. So the entire brewing process must be prevented, inhibiting inferior yeast and mold, bacterial participation. Main characteristics of high quality yeast: 1 fermentation force 2 high fermentation ratio (can be fermented into alcohol in juice) 3 is fragrant, can give fruit wine aroma 4 anti-counter-resistance, can be carried out in SO2 treatment Breeding fermentation.
General Yeast Wine features: It can be cultured by natural fermentation of fruit wine.
Biochemical changes in the fermentation period of the alcohol:
- Alcohol fermentation: hexose in juice, alcohol fermentation through yeast, becomes ethanol and carbon dioxide. C6H12O6 → 2CH3CH2OH + 2CO2
In the early stage of fermentation, the air is appropriately supplied to propagate the yeast, and then minimizes the supply of air to promote yeast to ferment, and accumulate.
Yeast fermentation: It is one of the lifestyle of yeast, that is, metabolism, ethanol is its metabolite, so only living yeast can have alcohol fermentation. - The sucrose in the juice, maltose are fermentable sugar, and starch, cellulose and pectin in the lame are non-ferrous sugar, and yeast cannot be directly fermentable.
Other products during alcohol fermentation:
After the alcohol fermentation of yeast is generated, not only ethanol, carbon dioxide, but also glycerol, succinic acid, acetic acid, and other ingredients.
- A: Glycerin (propanol) is sweet, can give fruit wine sweetness by the phosphate dihydroxy
- B: Succinate is salty, a small amount of can give the fruit wine refreshing, generated from acetaldehyde.
- C: The acetic acid is a substance of the acid produced by the alcohol. If the wine is> 0.15% of the alcohol, it will feel acetic acid.
- D: methanol: harmful to the human body, hydrolysis by the hydraulic hydrolysis, and the methanol content of the fruit is fermented.
The main factors affecting fermentation of columns bacteria:
- temperature. Yeast growth is suitable: 25-28 ° C Fermentation temperature: 28-30 ° C
T: <10 ° C or lower, no germination, the fermentation time of 20 ° C below is long and safe.
34-35 ° C vitality affected by 35 ° C or more temperature is the fermented critical temperature.
40 ° C stop development and fermentation
Fruit wine fermentation should be controlled between 20-30 ° C.
Low temperature fermentation below 20 ° C: The alcohol thickness, the vitamin is maintained.
High temperature fermentation of 30 ° C above 30 ° C: Dump, acetic acid, etc., the amount of alcohol is rough. - Pressure: Pressure affecting the rubber wood, champagne is generally controlled in 4-5 atmospheric pressure suppression reproduction, promoting fermentation.
- oxygen: Aerobic propagation is accelerated, and the propagation slowly produces a lot of alcohol when hypoxic.
- Sugar: Yeast fermentation, sugar concentration 1-2% time speed fastest as concentration increases the growth rate of the propagation fermentation rate to 60%, so the 25% sugar concentration is the limit.
Brewing process:
Crushing and de-stemming: Crushing breaks the pulp to facilitate the extraction of juice, and increases the process requirements for the contact opportunity between yeast and juice.
① Each grape must be broken to facilitate fermentation.
② Only crush the pulp without hurting the seeds and fruit stems (because the seeds contain tannins, which will increase the numbness and astringency of the wine).
③The parts of the equipment in contact with the juice should not be made of iron or copper, which will cause iron and copper spoilage in the wine. Generally, hardwood, pure aluminum or silicon-aluminum alloy, and stainless steel are used.
When making red wine, the raw materials need to be stemmed, while the raw materials for white wine can be used as a filter aid layer to improve the filtration speed. The raw materials are sorted before breaking, and the ones with poor maturity are selected separately to remove rotten grains.
Pressing and clarification:
Pressing is the extraction of grape juice or newly fermented wine. When making red wine, it is fermented first, and then fermented after breaking. When the main fermentation is completed, the new wine is squeezed out immediately. When making white wine, the pure juice is fermented, so the juice should be squeezed immediately after breaking. When pressing, pressurize properly to squeeze out the juice in the pulp as much as possible. The juice that is not pressurized at first is called Bailiu juice, the juice yield is about 50-55%, and the quality is very good. When the juice cannot be squeezed, it can be stirred or squeezed by adding water. The obtained juice is called “Secondary Juice”, which is of poor quality, contains more solids, and has a heavy odor. It can be used as distilled fruit wine.
Clarification is a unique process for brewing high-quality wine in order to obtain clarified juice. Fermentation of other fruit wines can be omitted. There are two methods of standing clarification and clarification.
Sulfur dioxide treatment:
The microorganisms attached to the peel and the miscellaneous bacteria in the air often invade the juice with crushing and pressing, and participate in the activities before and after fermentation. For the sake of fermentation safety, SO2 treatment is generally carried out to kill or inhibit the activities of miscellaneous bacteria. 0.01% SO2 can inhibit 99.9% of wild yeast, mold and bacteria. SO2 should be added in full amount when broken.
Sugar adjustment:
Generally, the sugar content of grapes is about 14-20g/100L, and the alcohol of 8-17 degrees is generated by decomposition, and the alcohol content of finished wine is required to be 12-13 degrees. Therefore, the method to increase the alcohol content is to add sugar to generate a sufficient concentration The other is the same variety, high-concentration distilled or processed alcohol added after fermentation. In practice, the former method can preserve fine wine, and it is better to use refined sugar in production. First, use a small amount of fruit juice to dissolve the sugar, and then add it to a large amount of fruit juice.
For example: if 13 degrees is required, and 1.7g sugar is used to generate 1 degree alcoholic juice, the sugar content in each liter of fruit juice is: 13×17=221g, and the sugar content of fruit juice is 17g/100ml, then each liter of fruit juice should add The amount of sugar is 221-170=51g.
Acid adjustment:
The acid content in the fruit juice is preferably 0.8-1.2g/100ml. If the acidity is less than 0.5g/100ml, adding tartaric acid and citric acid is the most suitable for yeast, and can increase the taste of the finished wine concentration.
