Research On The Key Effect Factors Of Fermentation Degree

During the production process of beer, fermentation degree is one of the most important indexes which reflects the pros and cons on the raw material and process control. Light flavor of beer is the universal tendency in the current beer market, namely the beer of high fermentation degree who wins a great number of consumers with its low sugar residue, clean and refreshing.There are many influence factors in fermentation degree. This experiment carried out the study of fermentation degree from four dimensions including raw material handling, saccharification technique, yeast properties and the control of fermentation process. We mainly focused on some critical control points from the four dimensions and carried on the research using single factor and orthogonal design.Beer fermentation degree index of control in the process of beer production is of great significance, not only can reflect the finished product batch raw material quality, accordingly can also control of the various parameters in the production process of the stability of the superiority and inferiority, indirectly, to improve the taste of beer, the stability of beer flavor consistency has important significance.In this test, there are many influence factors in fermentation degree, combined with actual production of large breweries, mainly from the raw material processing, saccharification process performance, yeast and fermentation process control, the four key dimensions were selected some key control points, using the single factor and orthogonal test method was carried out on the beer fermentation degree correlation studies, the paper mainly discusses the key factors influencing beer fermentation degree.Test results show that:(1)The roller spacing of 0.40mm can obtain the optimal value of beer fermentation degree. (2) In the current level of the raw material,66? 30 min can obtain the optimal fermentation degree. (3)Cohesion index on the high side of brewing the beer yeast fermentation degree is higher, yeast fermentation speed is not obvious. (4)Temperature, time and beer fermentation degree within a certain range has significant positive correlation.