As we all know, several important factors during fermentation include temperature, pH (pH), humidity and so on. Today Beer Fermenter Factory came to talk with you about the control of fermentation temperature during winemaking.
The temperature of fermentation is particularly important because the temperature directly affects the activity of saccharomyces cerevisiae. If the same weight of the same quality of grains is not controlled, the fermentation rate and quality will be reduced. Although the wine koji is a wine koji with a wide temperature range, it can ferment in hot summers and also show good fermentation activity in winter; but maintaining the proper temperature range can make the koji show better results.
Brewing customers with good fermentation conditions can use the constant temperature chamber technology to ferment. In this way, the time required for fermentation and the yield of fermentation are dynamically balanced, within a small range of fluctuation, and will not affect the fermentation due to temperature changes. As long as the proper temperature range of the fermentation is maintained, and other variables are controlled, better wine yield and wine taste can be achieved. The temperature range is 20 to 25 degrees Celsius and the time is 7 to 15 days.
Customers who do not have too much economic budget can adopt the following aspects to achieve a suitable fermentation temperature: placing a thermometer in the fermentation room. When the temperature is too high in summer, you can open the doors and windows to ventilate or indoor spray to cool down. In winter, the temperature is low, you can place a brazier or heater indoors to make the temperature reach a suitable temperature range. In autumn, or the temperature in the fermentation room is relatively low, you can simply wrap the waste cotton quilt outside Fermenter Tank For Winemaking to keep it warm. Remember to sterilize it before use.
Another fermentation and heat preservation method is to use the hot water generated during the steaming process to heat the fermentation chamber. The specific method of this method is to build a pool with the same size as the fermentation room on the ground before setting up the fermentation room, set up water inlets and drains, and lay wooden boards on the pool. In this way, the hot water produced by the steamed wine can be discharged from the water inlet in the winter. Because the specific heat capacity of the water is large, even in cold winter, the temperature of such a fermentation room can still be controlled at a suitable temperature for fermentation. In summer, when the temperature is high, you can put cool well water or tap water into the pool. In this way, the fermentation room is warm in winter and cool in summer. In addition, when choosing or building a fermentation room, if you choose a house with thick walls, this is also very beneficial for fermentation.
The above is the control of fermentation temperature during the brewing period introduced by Open Top Fermenter Supplier. Hope to help you.
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