啤酒过滤前酵母细胞浓度及其影响

Barm Cell Concentration before Beer Filtration and Its Effects

啤酒过滤前酵母细胞浓度的高低直接影响到啤酒过滤速度、过滤效率及成本。而影响过滤前酒液酵母细胞浓度的关键因素是酵母的凝聚性。应制订相应的工艺措施,改善啤酒过滤,提高酒质。1.选择凝聚性、繁殖力强的菌种。2.连续使用酵母2～4代为宜。3.严格控制酵母回收温度与时间。4.酵母扩大倍数为4～5倍。5.严格控制酵母接种量,满罐细胞浓度10×106～12×106个/ml为宜。6.后贮酒期应尽快使发酵液上、中、下温度趋于一致并平稳。(陶然)

Barm cell concentration before beer filtration had direct effects on beer filtration speed, filtration efficiency and filtration costs. The key factor to influence barm cell concentration was yeast coherency. Accordingly, relative technical process should be operated to improve beer filtration and further to improve beer quality as follows: 1. selection of microbial species of strong coherency and fertility; 2. consecutive application of barm of 2～4 generation; 3. strict control of barm reclaiming temperature and time; 4. barm propagation 4～5 times of the origin; 5. strict control of barm inoculation quantity, the optimal full pot cell concentration as 10～12×106 particles/ml; 6. uniform and stable temperature in each part of fermenting liquid realized as soon during beer late storage period. (Tran. by YUE Yang)