泡沫陶瓷固定化酵母细胞啤酒连续主发酵工艺

Study on the technology of continuous beer primary fermentation by immobilizing yeast cells in the foam ceramic

采用泡沫陶瓷固定化酵母细胞,并对其应用于啤酒连续主发酵进行了实验研究,获取了优化的工艺条件:发酵温度16℃,稀释率0.044h-1。在此工艺条件下,实际测得浓度降低为7.09%,嫩啤酒双乙酰含量为0.144mg/L。嫩啤酒主要理化指标的测定结果表明:采用固定化酵母细胞啤酒主发酵工艺不会对啤酒质量造成影响。

The technology of continuous beer primary fermentation by immobilizing yeast cells in the foam ceramic was studied. The optimized process conditions were as follows： fermentative temperature 16℃, and dilution rate 0.044h^-1 .Under these conditions,the decrement of wort concentration was 7.09%,and the diacetyl content of green beer was 0.144mg/LThe determining results of main physical and chemical indicators of green beer indicated that the technology of continuous beer primary fermentation by immobilizing yeast cells had no any effect on the quality of beer.