Foam ceramics were used to immobilize yeast, and its application in beer continuous main fermentation was studied experimentally, and optimized process conditions were obtained. The fermentation temperature is 16℃, and the dilution rate is .44h-1. Under this technological condition, the actually measured concentration is 7.9, and the tender beer content is .144mg/L. The measurement results of the main physical and chemical indicators of tender beer: the main fermentation process of beer with immobilized yeast has no effect on beer quality.

1.In beer production, wheat is rarely used as an auxiliary material, mainly used to make wheat sprouts and then used in the brewing of fermented beer. Such as brewing yeast-containing wheat beer, white beer, etc.

2.There are few varieties suitable for brewing wheat beer. Among them, white soft winter wheat is used for the production of light wheat beer because of its low protein content and high extract content. Gluten is a typical wheat protein mixture, accounting for about 8% of protein. The main proteins in gluten are glutenin and gliadin. In experiments, wheat with protein content is not suitable for brewing wheat beer.

3.In addition to complying with GB135 regulations, brewed wheat should also meet the following basic requirements: water content ≤ 13, germination rate ≥ 9, 1,000-grain weight ≥ 35 grams, starch 57-64, protein ≤ 13, germination rate ≥ 85, anhydrous extract ≥ 82 , Fat 1.5-2.3.

4.Due to the relatively high extraction rate of wheat sprouts, the use amount of wheat sprouts is generally 5-6 when brewing wheat beer.
1、Yeast selection: select suitable high-concentration brewing yeast. Through high-concentration domestication, select yeast that is resistant to alcohol and high pressure. Highly concentrated yeast should not be mixed with ordinary yeast. After the high-density brewing yeast is recovered, it should be directly applied to the high-density fermentation. Do not mix ordinary fermentation and high-density fermentation.

2、The amount of yeast inoculation: high-concentration fermentation, the amount of yeast inoculation should be appropriate. The amount of inoculation, fermentation concentration, and fermentation time can be shortened. The inoculation amount can reach (1.8～2.5)×17/ml.

3、The algebra of yeast used: Since high-concentration fermentation has an impact on the vitality of yeast, the algebra of yeast should be controlled within 5 generations. When the yeast is alive X, do not use it, otherwise the fermentation will be slow and the yeast will self-dissolve, which will affect the beer quality.

4、In order to ferment too violently and excessive loss of foam material, the fermentation temperature can be controlled to be slightly lower within 1 or 2 days when the tank is full, such as keeping the temperature in the tank for 1 to 2 days, and then naturally heating up.

5、If the yeast is in contact with high-concentration alcohol at high temperature for a long time, the yeast should be recovered as soon as possible, the quality of the yeast recovery, and the yeast autolysis.

6、The wine storage temperature can be one step further. Due to the amount of alcohol produced by high-concentration fermentation, the wine storage temperature can reach -1 to -2°C.

7、As the foam of high-concentration brewing increases, the full tank volume should not be too large, and 8 tanks are better.
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