product introduction: zunhuang company has many years of experience in the manufacture and installation of fermenter and sake tank. our products can design different processes according to different requirements of customers. we can produce products that meet the needs of our customers. our inner tank is made of high quality stainless steel 304, outsourced according to customer requirements, using stainless steel polishing, matte, electroplating, copper and other forms. Beautiful appearance, durable. manhole, CIP cleaning ball, thermometer interface, sampling port and so on are well prepared, and the shape design of small cone bottom 60 degree can effectively improve the precipitation of beer yeast. Using the international beer standardized brewing technology, online data real-time detection, can achieve remote monitoring.
Specifications :100 L、200L、300L、500L、1000L、3000L、5000L、10000L、20000L can be customized according to customer needs.
Equipment Material: Food Grade 304 Stainless Steel
Delivery time:30-50 days
Zunhuang company has many years of experience in the production and installation of fermentation tanks and sake tanks. Our products can be designed with different processes according to the different requirements of customers.
Our products can design different processes according to different requirements of customers. We can produce products that meet the needs of our customers. Our inner tank is made of high quality stainless steel 304.
According to customer requirements, we use stainless steel polishing, matte, electroplating, copper and so on.
Beautiful appearance, durable. manhole, CIP cleaning ball, thermometer interface, sampling port and so on are well prepared, and the shape design of small cone bottom 60 degree can effectively improve the precipitation of beer yeast.
Using the international beer standardized brewing technology, online data real-time detection, can achieve remote monitoring.
Specifications of fermenters and bright beer tanks.
|
Production capacity Reference (Kiloliter/year) |
500 |
1000 |
2000 |
5000 |
10000 |
20000 |
Remark |
|
|
Fermenter |
Volume（Kiloliter） |
2/2.5 |
4/5 |
8/10 |
15/19 |
30/38 |
60/75 |
Effective/ Total volume 16-24只 |
|
ID(mm) |
1400 |
1600 |
2000 |
2800 |
3000 |
3500 |
|
|
|
Cooling area(m2) |
2.2 |
4.4 |
8.7 |
14.0 |
25 |
48 |
|
|
|
Cooling method |
Dimple jacket |
Dimple jacket |
Dimple jacket |
Dimple jacket |
Dimple jacket |
Dimple jacket |
|
|
|
Cone(°) |
65 |
65 |
65 |
65 |
65 |
65 |
|
|
|
BBT
|
Volume（Kiloliter） |
1/1.25 |
2/2.5 |
3/3.8 |
5/6.25 |
10/12.5 |
30/36 |
Effective/Total volume 3-5pcs |
|
ID(mm) |
1100 |
1400 |
1600 |
2000 |
2200 |
2800 |
|
|
|
Cooling area(m2) |
0.8 |
1.5 |
2.2 |
3.8 |
8 |
20 |
|
|
|
Cooling method |
Dimple jacket |
Dimple jacket |
Dimple jacket |
Dimple jacket |
Dimple jacket |
Dimple jacket |
|
|
|
Cone(°) |
/ |
/ |
/ |
/ |
/ |
/ |
|
|
Beer fermentation
Beer fermentation is a complex biochemical and material transformation process.
The main metabolites and fermentation by-products of yeast:-ethanol and carbon dioxide-alcohols, aldehydes, acids, esters, ketones and sulfides. These fermentation products determine the physical and chemical properties of beer, such as flavor, foam, color and stability, and give beer with typical characteristics.
Type of fermentation
Because of the different yeasts used, beer fermentation can be divided into two types: top fermentation and bottom fermentation.
-The upper fermentation type beer uses the upper yeast and a higher fermentation temperature of 16-22°C;
-The bottom fermented beer uses the bottom yeast and a lower fermentation temperature of 7-12°C.
Fermentation process
The whole fermentation process can be roughly divided into 3 stages:
(1) Yeast adaptation stage;
(2) Aerobic respiration stage;
(3) Anaerobic fermentation stage.
Since the fermentation process is continuous, the fermentation changes in the main fermentation and post fermentation should be regarded as an interrelated process. During fermentation, the by-products formed by yeast metabolism play a special role, and some of these by-products are decomposed again. The formation and partial decomposition of these by-products are closely related to the metabolism of yeast.
Fermentation of glucose to ethanol
The biochemical mechanism of glucose alcohol fermentation is the most basic theory of alcohol production and wine brewing.
For beer brewing, in addition to the fermentation metabolite alcohol and CO2 are the most important components of beer, the EMP pathway in the metabolic process is also the basis for the production of many metabolites.
Carbohydrate metabolism
Wort is rich in nutrients and provides a good living environment for yeast cells. Yeast absorbs nutrients in wort and excretes metabolites. Carbohydrates account for about 90% of the wort extract. Among them, glucose, fructose, sucrose, maltose, maltotriose and raffinose are called fermentable sugars. They are the main carbon nutrients of brewer’s yeast and are also the main carbon nutrients in fermentation. Material used.
The DP9-DP12 dextrin, maltotetraose, maltopentaose to maltononaose in the wort are all non-fermentable sugars, also known as non-sugar. In actual production, the ratio of sugar to non-sugar is generally controlled to be 7:3.
Produce pale beer with slightly higher fermentable sugar content, high fermentation degree and refreshing taste;
For the production of thick beer, its non-sugar ratio is slightly higher to increase its mellowness.
Degree of fermentation
The percentage decrease of extract in beer is called fermentation degree. Different types of beer have different levels of residual sugar and degree of fermentation. In the process of beer fermentation, sugar is continuously consumed, and the concentration of beer decreases accordingly. In order to accurately express the degree of fermentation of extracts in beer, the concept of fermentation degree was born. It expresses the ratio of extracts in the wort that has been fermented, and the degree of fermentation is represented by "V". The difference between the extract content of the inoculated wort and the extract content of the beer at the time of measurement is the fermented extract content.
Appearance fermentation degree (Vs)
During the main fermentation, the extract concentration was measured with the aid of a brix meter. The degree of fermentation measured and converted by the brix meter is called the appearance degree of fermentation, which has a certain deviation from the true degree of fermentation of beer. Since the deviation value is directly proportional to the degree of fermentation, and the concentration of the appearance extract is easy to determine, the fermentation workshop of the brewery uses the appearance of the fermentation degree to control production.
The appearance degree of fermentation of light beer is generally 68 to 75%.
The appearance fermentation degree of dark beer and strong beer is generally 64-73%.
Real fermentation degree (Vω)
First, steam all the alcohol in the tested fermentation broth (or wine), and then make up to the original volume with water, and then measure its concentration. This concentration is called the true concentration, and the degree of fermentation calculated by the true concentration is called the true fermentation degree. The true degree of fermentation refers to the percentage of extract that has been consumed during the fermentation process. Since alcohol and CO2 are present in the tested fermentation broth, its relative density is reduced, resulting in the measured appearance of sugar content lower than the actual content of the extract. Therefore, the true fermentation degree is always lower than the appearance fermentation degree. The appearance fermentation degree is generally about 20% higher than the real fermentation degree. Using the following calculation formula, you can easily convert the true fermentation degree. Vω≈0.819 VS coefficient 0.819 is an empirical value calculated by Bahrain in 1870.
Final fermentation degree (EV)
In order to have a standard for the degree of fermentation, it is necessary to know what proportion of the fermentable extract in the extract, that is, the final degree of fermentation must be determined.
From wort inoculation to before filling, the decline of extract content is not uniform, and the degree of decline of extract in the main fermentation stage is much higher than that of the post fermentation.
