Beerfermentationtechnology(啤酒发酵技术)外文翻译

1、Beer fermentation technologyBeer fermentation process is beer yeast under certain conditions, by using the fermentable sexual material and the normal life and their metabolic activity of the product is to product - beer. Due to the different types of yeast fermentation conditions and requirements of

2、 different products, fermentation, the way is not identical also. According to the different types of yeast fermentation can be divided into top fermentation beer and beer fermentation beer below. Generally the beer fermentation technology can be divided into conventional fermentation technology and

3、 modern fermentation technology. Modern fermentation are mainly cylindrical open-air tapered fermentation, continuous fermentation and high dilution fermentation, mainly using cylindrical open-air tapered fermentation 一、 traditional fermentation technologyThe production process:Oxygen-rich cooling a

4、nd fermentation, the fermentation before and after fermentation alcohol fermentation, storage, and fresh beer，spawn.二、Modern fermentation technologyModern fermentation technology mainly include large capacity (which is mainly from fermentation cylinder open-air tapered fermentation), high strong and

5、 fermentation, continuously diluted after fermentation (一) tapered fermentation Traditional beer is in the square or rectangle fermentation tank (or), the equipment is only in 5 30, beer small production scale, production cycle is long. Since the 1950s, due to the rapid development of economy, the b

6、eer production sharply increased and the traditional fermented equipment to meet the needs of production capacity, fermentation equipment valued. So-called high-capacity fermentation refers to the volume of fermentation with traditional fermented equipment comparison. Large capacity fermentation cyl

7、inder tapered fermentation, the sun is spherical tank, general cans and tank. Cylindrical cone is the universal pick in the tank body, fermentation cylinder, pot for arc shape, the bottom of the cone, for considerable height (height), with more than diameter tank insulation devices, cooling and full

8、y fermentation. Cylindrical tapered fermentation applies both to below fermentation, also suitable for top fermentation, processing is very convenient. German invention of vertical cylindrical cone due to its many aspects of fermentation, after improvement and development, gradually widely in the wo

9、rld and the use. China since the mid 1970s, began using the fermentation cylinder cone outdoor fermentation tank (hereinafter referred to as the cone, the current domestic beer fermentation) almost entirely by the fermentation production.1 taper cans of fermentation(1) for the cone base for producti

10、on process at any time, require the use of emissions yeast condensed sex.(2) cans itself has cooling device, facilitate fermentation temperature control. Production control, to shorten the cycle of fermentation, and bacteria, beer quality stable less chance.(3) tanks with insulation device, the tank

11、 will be placed outside, reduce construction investment, save area, facilitate expansion.(4) adopts closed cans, convenient washing and CO2 recovery, CO2 fermentation can also be under certain pressure. Can do fermentation, also can do, will also be stored fermentation and wine, called a tank fermen

12、tation.(5) because of high liquid tank fermented liquid produced CO2 gradient (i.e. form density gradient). Through the cooling control, can make fermented filtrates on natural convection tank, the higher the convection. Due to the strong convection, yeast fermentation capability, fermentation speed

13、, shorter fermentation.(6) fermentation can use instrument or microcomputer control, convenient operation and management.(7) tapered cans are applicable for fermentation, below is also applicable to the top fermentation.(8) can be adopted CIP cleaning device, easy clean.(9) tapered tank (in the proc

14、essing of convenient spot processing), strong practicability.(10) equipment capacity can be adjusted according to the production requirements, from 20 600m capacity, the maximum 1500m.2 tapered tank working principle and structure of vessel(1) tapered fermentation principleTapered cans of fermentati

15、on period is short, the fermentation of speed is due to the taper container fermented liquid hydrodynamics and modern beer fermentation technology using results.After inoculated by yeast, yeast, the role of tank bottom yeast cell density increases, fermentation speed, the fermentation process of car

16、bon dioxide, and because of the result of high pressure fluid column, also make carbon dioxide with liquid layer gradient is changing 4-3-1 (see table), so the density of fermented liquid tank gradient is, in addition, due to the tank with conical external cooling device, can control the temperature

17、 fermentation. In the static pressure differential and fermented liquid density and the release of carbon dioxide and cans of upper temperature (1 2 degrees Celsius) under the action of the impetus, tank fermented liquid produced strong natural convection, strengthen the contact with the result of y

18、east, and promote the metabolism of yeast, beer fermentation accelerated dramatically, shorten beer fermentation period. In addition, due to improve inoculation temperature, beer fermentation temperature and the reduction temperature and yeast quantity to accelerate the yeast fermentation and speed,

19、 which can quickly fermentation.(2) the basic structure of conical fermentation(1) the potFor a round arch structure pot, central hole used in place of large diameter can be removed by installing CO2 and flange, pipeline and fittings, CIP pot still installed anti-vacuum valve, pressure valves and pr

20、essure sensor, the tank with washing equipment, installation and operation platform for the pot.(2) tanksTanks for cylinder, is the main part of the tank. Fermentation height depends on the cylinder diameters and height. Due to the low voltage, large diameter jar jar conical generally not more than

21、6m in diameter. The processing tank to easy, tank than pot for installation of external thermal insulation layer and cooling device, and leave some position installed temperature, pressure components. The cooling tank section of various forms, such as the coil, miller, jacket, and divided into 2 3 p

22、eriod in line, and cooling medium into tube, cooling layer overlying with polyurethane foam plastics etc insulation materials, insulation outside the packet layer again, aluminum or stainless steel plate has made use of color steel.（3）Conical bottom part At the bottom of the cone Angle for 60 80 com

23、monly, also has 90 - 110 , but it used high-capacity fermentation. The fermentation of conical Angle, height and the smaller taper Angle of the higher part. General tank bottom height of total height cone of 1/4, do not exceed 1/3. At the bottom of the cone outside wall should be set to cool the yea

24、st of precipitation cooling cone. The cone and pipe, valve should be installed, sight glasses, temperature, pressure transducer to etc.In addition, the diameter of the tank with height for 2 4 than usual, had better not exceed total height 16m, lest cause strong convection, influence yeast and solid

25、ified the settlement. Can use stainless steel material, if use carbon steel or inner pot, must besmear to beer flavor without influence of non-toxic paint. According to the working pressure tank can pick the nature of the work, the work pressure control of general fermentation in 0.2 0.3 M Inner tan

26、k must be flat, smooth and stainless steel walls should undertake polishing processing, steel tank wall paint uniform, no bump surface, without granular uplift.(3) to determine the size of conical fermentation mainly1 、a cone-shaped tank diameter ratio of cone shape, cylinder body diameter and heigh

27、t of the ratio of 1:1-4. The average diameter ratio, the strong natural convection fermentation, the yeast speed, but not easy sedimentation, beer yeast clarify difficult. General diameter and height of total level than 2, diameter and should be part of the column 1 height than should 1.5.2、The capa

28、city of the tank capacity) cans full tank, malt, fermentation, the longer time number, the proliferation of, can cause the precursor substances formed, large amount of, reduction for a long time. In addition, still can cause a wine, cleaning, etc. To extend into the malt and non-production time with

29、 cold, high peak during cooling caused tensions. Due to the release of carbon dioxide and foam, effective volume pot is generally about 80% of the total cans.3、 in the cone Angle of 60 commonly used between 90 , 60 75 c (stainless steel cone Angle used in coating, 60 cone Angle steel tank for 75 c),

30、 the settlement of yeast and separation.4 、cooling jacket and cooling area of conical fermentation by indirect cooling. Cool often Domestic usually adopts the tube, channels, arc tube clamps, or millers board of low voltage (folder in three degrees Celsius, 0.03 - with MPa) secondary refrigerant liq

31、uid cooling, heat is used more foreign chip (explosive forming) one-time refrigerant direct evaporation cooling. One-time cold enzyme (e.g. liquid ammonia evaporation temperature for - 3 4 degrees Celsius) - after evaporation of pressure is 1.0 120 MPa, MPa pressure requirements of clip. Due to the

32、freezing temperature is usually beer - 2.0 - - 270 c, in order to prevent the beer in the tank local freezes, refrigerant temperature should be in - 3 degrees Celsius. Domestic often USES 20% 30% of alcohol solution, or 20% solution as refrigerant.The capacity of the tank, according to different coo

33、ling can adopt two sections or 3. According to the material of cooling tank, stainless steel materials general for 0.35 m / 0.4 m fermented liquid steel cans, for 0.5 0.62 m/m result. Tapered cooling area not be too big, prevent freezing beer, wine storage period.5、 and the protective layer insulati

34、on layer material request small coefficient of thermal conductivity, volume, low quality of water less, non-flammable, etc. Common insulation materials, polyamide resins are out of polystyrene plastic, ethyl, expansion e powder and slag cotton, etc. Insulation thickness is 150-200mm. The cover by 0.

35、7-1.5 mm general thick alloy plates, tinplate board or 0.7 mm 0.5 of stainless steel plate, corrugated plate has more popular.6、 the compression ferment tank of carbon dioxide formation pressure (pressure tank pot with carbon dioxide), should with relief valves, pot. When carbon dioxide emissions, w

36、ine too fast, carbon dioxide dissolves when catharsis fermentation tank can cause pressure, so it must be installed appear vacuum valves. Wine with carbon dioxide or before the compressed air pressure, avoid the negative pressure tank, causing fermentation tank. flat3 tapered cans of fermentation(1)

37、 the combination of conical cans of fermentationTapered cans of fermentation technology form has the following kinds:1 、and wine fermentation tank, two ways of such requirements, compression is different also, for this mode of modern brewing little sense.2、 is a type of fermentation - post-processin

38、g fermented cans, another pot after cooked for processing. For fermentation, fermentation will not finish, basic composition once reserved fermentable elements of CO2, fermentation and storage of all recovery, and then moved to spare post-processing jug. After cooked The process for the end result w

39、ill be fermentation by centrifugal separation, remove yeast and cold, the concretion plate heat exchanger cooling to storage temperature, wine, 1 2 days after the start of the cryogenic storage filter.3、 after the adjustment type is fermented - a method of a similar fermentation alcohol fermentation

40、, storage, complete fermentable constituents of fermentation, recycling CO2, recycling, yeast, the proper CO2 washing after storage temperature, the adjustment of and lustre, stability, characteristic indices such as CO2 content, appropriate adjustments can start filtering operation after the stable

41、.(2) fermentation process parameters1 、fermentation periodBy product type, quality, performance, the quantity, the yeast fermentation temperature, season and determined, general 12 24 days. Usually, the summer common beer fermentation period is shorter, high-quality beer fermentation period longer o

42、ff-season fermentation period lengthen appropriately.2 、yeast quantityAccording to the yeast performance, general situation, algebra, aging products type, etc. Inoculation amount by adding the yeast number. Fermentation begins: 10 20 x 10 / ml, Fermentation exuberant: 6-7 x 10 / ml, After the yeast

43、row: 6 8 x 10 / ml, 0 degrees Celsius storage wine: 1.5 3.5 x 10 / ml.3、 the highest temperature and l fermentation temperature reductionBeer fermentation temperature exuberant, generally called fermentation temperature beer fermentation can be divided into three types: low-temperature fermentation,

44、 temperature fermentation and high-temperature fermentation. Low-temperature fermentation: exuberant fermentation temperature 8 degrees Celsius, In fermentation: exuberant fermentation temperature 10 12 degrees Celsius, High-temperature fermentation: exuberant fermentation temperature 15-18 degrees

45、Celsius. In ordinary temperature for: 9 12 degrees Celsius. reduction temperature refers to end after beer fermentation exuberant ripe stage (mainly eliminate general) temperature reduction temperature equal or higher l fermentation temperature, so can guarantee the quality and shorten beer fermenta

46、tion period. The fermentation temperature increase, fermentation period is short, but the metabolic by-products increase will influence beer flavor and easy dyeing bacteria, , reduction temperature increase after practice time shorten beer, but easy dyeing bacteria and against yeast precipitation an

47、d beer. Low temperature, fermentation period extended.4 、pressure tankAccording to the product type, malt, fermentation temperature and concentration of different. The highest average fermentation tank pressure control in 0.07-0.08 MPa. The highest average highest temperature for fermentation tank p

48、ressure by 100 (MPa) units. The pressure fermentation can inhibit the proliferation of yeast, due to temperature, reduce the metabolic by-products caused by excessive phenomenon, prevent the overproduction of higher alcohols, esters, at the same time to the reduction of, and can ensure the wine of c

49、arbon dioxide. Beer cans of CO2 levels and pressure, temperature, the relationship between the:The CO2 (m/m) %, 0.298 = 0.04 p - 0.008 t +One p - tank pressure (pressure readings) (MPa)T - beer product temperature (c),5、 full tank of timeFrom the first to the last batch of malt into cans wort into c

50、ans full tank needed time to be called. Full tank for a long time, yeast, produce large amount of proliferation metabolic by-products of alpha acetyl lactic acid, high peak and 12 , preferably in 20h within 24h.6、 fermentation degreeCan be divided into low fermentation degree and fermentation degree

51、 and high fermentation degree and ultra-high fermentation degree. For ale fermentation degree is divided into: low fermentation degree, the real beer fermentation degree 48% - 56, In its true beer fermentation degree and 59-63% fermentation degree, High fermentation degree, the real beer fermentatio

52、n degree and above 65% of beer fermentation degree (dry) its true beer fermentation degree in 75%. At present domestic popular fermentation degree higher light ShuangXing beer.(4) tapered fermentation process requirements1、 should be effectively controlled materials quality and effect, each batch if

53、 each composition should be composed of malt are too big, will affect the breeding and yeast fermentation. If 10 P components for: concentration % (m/m) 10 0.2 (EBC) and chromaticity 5.0-8.0, pH5.4 0.2, alpha amino nitrogen (mg/L) 140 180.2 、the capacity of the tank with large amount of time and the

54、 cooling s the times every day, 16h adapt to fill in a pot, most within 24h cannot exceed, cold hot pot into concretion will try to remove such as separation, the concretion cold can better.3、 the temperature control of the cooling time to consider the time interval into cans full tank and the numbe

55、r of time interval number if long, can consider to increase the temperature batch-by-batch, also can consider a, two batches before without yeast, after several batches of the proportional amount of yeast, add ratio, but should notice to avoid dye. There are several batches before using add yeast, t

56、he last batch of malt without yeast.4 、the t cooling control can be dissolved according to the yeast and propagation, general requirement of each batch cooling according to requirements should be mixed oxygen dissolved, not less than 8mg cooling/L.5、 fermentation temperature control, should maintain

57、 relative stability to avoid extremes. Temperature control by using automatic control for good.6、 should as far as possible, in order to allow the CO2 recovery CO2 washing, added wine with CO2 and CO2 pressure, etc.7、 USES stainless steel materials to make best fermentation, in order to cleaning and

58、 disinfection, when using carbon steel production fermentation, uniform coating layer should maintain with strong, can appear surface uneven phenomenon, in use process coating cannot fall off. Fermentation with high-pressure spray cleaning device to wash, spray pressure should be controlled in 0.39

59、0.49 MPa or higher.(5) procedures (a) method of fermentation,1、 already cultivate good 0 inoculation choice for production of yeast or normal, fermentation, microbiology indicators of qualified as a seed, the latter yeast fermentation tank - tank can be used for the way of string. After inoculated q

60、uantity with full tank in yeast (1.2 1.5) x 10 / ml.2、 full tank time normally required for no more than 24h with cans of Canberra, can according to inspire. Full tank every one day after a cold solidification, discharge of row 3.The fermentation temperature3、degrees Celsius, ordinary wine 10 c, qua