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nature : malt for saccharification and adding hops juice made from malt into pure culture of beer yeast, the artificial control of the temperature of the fermentation process. Begin aerobic fermentation stage, wort should contain 8 to 10 mg / L of dissolved oxygen, proliferation question yeast cells reach a certain level and then into anaerobic fermentation, the yeast metabolic activities completed in this period. Traditional beer fermentation methods of fermentation and the above two types of fermentation below. The yeast species and different production processes, production of beer does not taste like beer fermentation process is divided into pre - and post-fermentation fermented in two stages. The former is the major yeast metabolic phase, which is beer saturated carbon dioxide, the Surface gradually clarified and flavor maturity stage. According to the fermented liquor and residual sugar level is divided into ordinary sugar light beer and dry beer.
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