The beer production technology

Malt beer production process is divided into manufacture, malt juice before and after fermentation, fermentation, filtration sterilization, packing and so on several process.

Malting barley (also are experimenting with wheat) after dipping water absorption, germinate under the suitable temperature and humidity, produced in various hydrolytic enzymes germination, protease, saccharifying enzyme, glucanase and so on, these enzymes of malt protein itself can be decomposed into peptide and amino acid, the hydrolysis of starch into dextrin and maltose and other low molecular substances. Germination to a certain degree, will suspend the germination, after drying, made from low moisture content of malt.

Malt juice manufacturing: malt properly shredded, add warm water, in a certain temperature, using the enzyme preparation of wheat itself, for saccharification, mainly from the malt hydrolysis of starch into maltose), in order to reduce the production cost, also can join a proportion of big rice flour as auxiliary materials (add water to boil rice meal first). Made of malt mash, use the filter tank for filtering and get the wort, malt juice to wort boiling pot, excess moisture evaporates, and join the hop. Hop is a kind of plant flowers, join the beer, can make the beer with hops fragrance and bitter taste, at the same time, some of the hop ingredients have antiseptic effect, can prolong the storage period of beer.

Fermentation: malt juice after cooling, add yeast, conveying to the fermentation tank, beginning to ferment. The traditional process is divided into before and after fermentation, the fermentation respectively in different fermentation tank, is now polaotelar in a tank for fermentation before and after fermentation. In the former mainly using yeast fermentation wort malt sugar into alcohol, after fermentation, mainly produce some flavor substances, rule out the peculiar smell, in beer and to promote beer chan practice, during this period, the tank control pressure, make the yeast after when the carbon dioxide retention in beer.

Filtration sterilization: after two weeks of fermentation (some beer fermentation period could last several months), the beer after filtration, removal of the yeast in beer and tiny particles, then through low temperature sterilization (62 ℃), cooling, beer can packaging. Packing main bottled and canned and bottled, etc.