Wine brewing is a relatively complicated whole process. Today, Beer Fermenter Factory will introduce you to the key processes of brewing wine produced by the craft brewery equipment in detail. There are many key processes to give you a better understanding of how the wines purchased in the market are made.
Saccharification: Mix the broken maltose and starchy auxiliary materials with warm water in the gelatinizer and saccharifier, respectively, and adjust the temperature. The saccharification pot is first maintained at a temperature (45-52°C) suitable for protein dissolving effect (protein rest). After mixing the thoroughly vaporized mash from the gelatinization pot into the mashing pot, it is maintained at a temperature (62-70°C) (saccharification rest) suitable for saccharification (β-cassava starch and α-cassava starch), to produce malt. . There are two ways to increase the temperature of barley: leaching and cooking. The protein, saccharification rest time and temperature increase method, according to the characteristics of the wine, the raw materials applied, machinery and equipment, etc., filter out the beer malt with a filter tank or filter press, then boil in a boiling pot, add hops, adjust After a moderate concentration of beer malt is reached, it enters the spiral settling tank to separate out the thermal condensate. The responding beer malt is cooled in a cooling tower to 5-8°C.
Fermented chilled beer malt plus yeast is sent to the fat pool or Beer Fermenter to develop the fat. Use a coil or collet to cool and control the temperature. When developing the following alcohol, the maximum temperature is controlled at 8-13°C. The entire process of alcohol development is divided into bubble generation period, high foam period, and low foam period. Generally, the alcohol generation is 5 to 10 days. The mellow wine is called tender wine, bitter and miso taste, not smooth taste, low CO2 moisture content, not suitable for consumption.
After fermentation, in order to ripen the tender wine, send it to the wine storage tank or refrigerate to 0°C in a cylindrical cone-bottom fermentation tank again, adjust the working pressure in the tank to make CO2 melt into the wine. The storage period is from 1 to 2 months. During this time, the residual yeast and condensate slowly settle down, and the wine slowly responds. The CO2 is saturated in the wine, and the taste is mellow and suitable for consumption.
Caution: In order to make the wine response fully transparent and turn into a product, the wine will react at -1 ℃. The rules for over-concern are: over-concern has great work ability, high cost performance, less damage to wine and CO2, and does not endanger the characteristic cuisine of wine. Filtering methods include diatomite filtration, cardboard filtering, micro-well plastic film filtering, etc.
The above are the main steps of brewing beer introduced by the supplier of Stainless Steel Vinegar Storage Tank.
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