CN111647472A - Beer prepared by fermentation method of ultra-high concentration beer - Google Patents
Beer prepared by fermentation method of ultra-high concentration beer Download PDFInfo
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- CN111647472A CN111647472A CN202010597223.6A CN202010597223A CN111647472A CN 111647472 A CN111647472 A CN 111647472A CN 202010597223 A CN202010597223 A CN 202010597223A CN 111647472 A CN111647472 A CN 111647472A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 90
- 238000000855 fermentation Methods 0.000 title claims abstract description 77
- 230000004151 fermentation Effects 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000001914 filtration Methods 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 238000007865 diluting Methods 0.000 claims abstract description 12
- -1 alcohol ester Chemical class 0.000 claims abstract description 10
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims description 34
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 28
- 238000006213 oxygenation reaction Methods 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 22
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 20
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 20
- 229910052760 oxygen Inorganic materials 0.000 claims description 20
- 239000001301 oxygen Substances 0.000 claims description 20
- 235000020357 syrup Nutrition 0.000 claims description 20
- 239000006188 syrup Substances 0.000 claims description 20
- 238000001556 precipitation Methods 0.000 claims description 13
- 238000011049 filling Methods 0.000 claims description 12
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 11
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 230000005484 gravity Effects 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000020429 malt syrup Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 230000001706 oxygenating effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 150000002148 esters Chemical class 0.000 description 6
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 6
- 241000209219 Hordeum Species 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019253 formic acid Nutrition 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 229910001882 dioxygen Inorganic materials 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- YRKCREAYFQTBPV-UHFFFAOYSA-N acetylacetone Chemical compound CC(=O)CC(C)=O YRKCREAYFQTBPV-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- TZMFJUDUGYTVRY-UHFFFAOYSA-N ethyl methyl diketone Natural products CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 description 1
- 229940106579 hops extract Drugs 0.000 description 1
- 239000001906 humulus lupulus l. absolute Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/01—Pretreatment of malt, e.g. malt grinding
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/24—Clarifying beerwort between hop boiling and cooling
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12C2200/00—Special features
- C12C2200/31—Clarifying wort before or during or after cooling
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Abstract
The invention provides a beer prepared by a fermentation method of ultra-high concentration beer, which belongs to the technical field of beer brewing, and is obtained by the following fermentation, wherein the concentration of original wort is 7-8 DEG P, the fermentation degree is 65-75%, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, the alcohol ester ratio is 3.5-4.5, and the fermentation method specifically comprises the following steps: preparing ultrahigh-concentration wort, oxygenating the wort, fermenting ultrahigh-concentration beer, filtering wine, diluting, subpackaging and the like. Aiming at the growth and fermentation characteristics of the fermentation yeast in the ultrahigh-concentration wort, the fermentation process parameters are optimized, so that the fermentation method provided by the invention can finally ensure that the brewing can be completed within 15d, the fermentation performance is stable, and the key indexes of the finally prepared beer finished product are not obviously different from those of common beer.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to beer prepared by a fermentation method of ultrahigh-concentration beer.
Background
The high gravity brewing is a biological fermentation technology for obtaining wort (more than 16 degrees P) with higher concentration by saccharification, the technology can greatly improve the utilization rate of equipment for saccharification, fermentation and the like on the basis of the original equipment, rapidly and effectively expand beer brewing capacity, reduce energy consumption and be a novel high-efficiency and energy-saving beer fermentation technology. At present, large-scale beer companies in China can realize high-concentration brewing of 16-18 DEG P, the dilution rate is close to 100%, but ultrahigh-concentration brewing is not realized.
Ultra-high gravity brewing is a continuous deep research based on high gravity brewing, but the problems of insufficient dissolved oxygen, inconsistent flavor, prominent ester flavor and the like exist in the traditional high gravity brewing process, so how to develop beer obtained by ultra-high gravity brewing with no difference in taste with common beer is a very important research subject for the technicians in the field to solve the problems.
Disclosure of Invention
The invention provides a fermentation method of ultrahigh-concentration beer and beer obtained by the method.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides beer prepared by a method for preparing ultra-high-concentration beer, which is obtained by the following fermentation, wherein the concentration of original wort is 7-8 degrees P, the fermentation degree is 65-75 percent, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, and the alcohol ester ratio is 3.5-4.5.
Preferably, the beer is prepared by the following method, and the specific steps are as follows:
preparing ultra-high concentration wort: selecting barley malt, wheat malt and water as main raw materials, pulverizing, stopping the pulverized malt, heating to 62-68 deg.C, and saccharifying for 40-80 min;
after iodine is qualified, filtering the saccharified mash at 73-78 deg.C to obtain clear wort, boiling, adding hops or hop products during boiling, mixing with syrup 5-10min before boiling, and performing rotary precipitation in a rotary precipitation tank to obtain ultrahigh-concentration wort with concentration of 18-22 ° P;
oxygenation of wort: uniformly filling oxygen into the ultrahigh-concentration wort by adopting an 200710163692.1 wort oxygenation equipment system and an oxygenation equipment system in the control method thereof;
fermenting the ultra-high concentration beer: allowing wort to enter a fermentation tank, adding beer yeast, controlling the temperature of the full tank at 9-11 deg.C, naturally heating to 11-12 deg.C, heating to reduction temperature of 13-15 deg.C when fermentation sugar degree is reduced to 6-8 deg.P, and cooling to cold storage stage when diacetyl is reduced to below 0.1 mg/L;
filtering, diluting and subpackaging liquor: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.
Preferably, the malt in the ultra-high-concentration wort preparation step is white-skin soft malt, and xylanase is added in the saccharification process, wherein the dosage of the xylanase is 0.2-0.5 kg per ton of the malt.
Preferably, the wort is boiled for 45-75min, and the boiling strength is 4-8%.
Preferably, the hops or hops products are added at the time of initial boiling, and the hops or hops products are selected from Qingdao big flowers, hops extract or high formic acid flowers.
Preferably, the addition amount of the syrup is 40-50% of the weight of the wort, and the syrup is corn syrup or malt syrup.
Preferably, the oxygen gas to be filled in the wort oxygenation step is air or pure oxygen, and the wort dissolved oxygen is 10 to 16 ppm.
Preferably, the number of beer yeast full tank added in the ultrahigh-concentration beer fermentation step is controlled to be 25.0-35.0 MM/ml.
Compared with the prior art, the invention has the advantages and positive effects that:
1. according to the fermentation method of the ultrahigh-concentration beer, the problems of long fermentation period, high ester content and the like in common beer brewing are solved by improving the dissolved oxygen of the ultrahigh-concentration wort, increasing the inoculation amount of fermentation yeast, adjusting the fermentation temperature, improving key parameters in the fermentation process and the like, the brewing can be finished within 15 days, the fermentation performance is stable, the alcohol ester ratio is reasonable (3.5-4.5), and the key indexes of the finally prepared finished beer are not obviously different from those of the common beer;
2. the fermentation method of the ultrahigh-concentration beer provided by the invention can effectively expand the beer brewing capacity and reduce the energy consumption by only greatly improving the utilization rate of equipment for saccharification, fermentation and the like on the basis of the existing equipment without adding extra equipment investment, and the brewing yield can reach more than 30%.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides beer prepared by a fermentation method of ultra-high concentration beer, which is obtained by the following fermentation, wherein the concentration of original wort is 7-8 degrees P, the fermentation degree is 65-75 percent, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, and the alcohol ester ratio is 3.5-4.5.
In a preferred embodiment, the beer is prepared by the following steps:
s1, preparing ultrahigh-concentration wort: selecting barley malt, wheat malt and water as main raw materials, pulverizing, stopping the pulverized malt, heating to 62-68 deg.C, and saccharifying for 40-80 min;
after iodine is qualified, filtering the saccharified mash at 73-78 deg.C to obtain clear wort, boiling, adding hops or hop products during boiling, mixing with syrup 5-10min before boiling, and performing rotary precipitation in a rotary precipitation tank to obtain ultrahigh-concentration wort with concentration of 18-22 ° P;
in this step, the temperature of the rest treatment is limited to 40-55 ℃, wherein the temperature can be selected from 40, 45, 50, 55 ℃ or any value within the above-mentioned limit range, and the temperature falls within the protection range of the invention; the rest time is limited to 40-80min, and the specific selection of 40, 45, 50, 55, 60, 70, 80min or any value in the above-mentioned limited range falls into the protection scope of the invention.
S2, wort oxygenation: uniformly filling oxygen into the ultrahigh-concentration wort by adopting an 200710163692.1 wort oxygenation equipment system and an oxygenation equipment system in the control method thereof;
s3, fermenting ultrahigh-concentration beer: allowing wort to enter a fermentation tank, adding beer yeast, controlling the temperature of the full tank at 9-11 deg.C, naturally heating to 11-12 deg.C, heating to reduction temperature of 13-15 deg.C when fermentation sugar degree is reduced to 6-8 deg.P, and cooling to cold storage stage when diacetyl is reduced to below 0.1 mg/L;
s4, filtering, diluting and subpackaging the wine: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.
The reason why the diacetyl content was monitored to decrease to 0.1mg/L in the ultra high beer fermentation step described above was that: diacetyl is a substance affecting the flavor of beer, and is a byproduct of yeast fermentation, and if the concentration of diacetyl is too high and exceeds 0.1-0.2mg/L, rancid taste is generated, which seriously affects the flavor and quality of beer, so that it is important to strictly control the content of diacetyl.
Furthermore, in the ultrahigh-concentration brewing, ester substances are easy to be too high, so that the flavor harmony of products is poor, therefore, in the ultrahigh-concentration beer fermentation step, the wort dissolved oxygen, the fermentation temperature and the yeast inoculation amount are adjusted, the wort dissolved oxygen is controlled to be 10-16ppm, the full-tank temperature is controlled to be 9-11 ℃, the temperature is naturally raised to 11-12 ℃, the temperature is raised to the reduction temperature of 13-15 ℃ when the fermentation sugar degree is reduced to 6-8 ℃ P, and the number of full-tank yeast is controlled to be 25.0-35.0 MM/ml, so that the fermentation speed is increased, the generation amount of the ester substances for ultrahigh-concentration brewing is reduced, and the alcohol ester ratio reaches the level of common beer.
In a preferred embodiment, the malt in the ultra-high gravity wort preparation step is white-skin soft malt, and xylanase is added in the saccharification process, wherein the dosage of xylanase is 0.2-0.5 kg per ton of malt.
In the above preferred embodiment, the xylanase is used in an amount selected from 0.2, 0.3, 0.4, 0.5kg per ton of wheat malt or any value within the above defined range, and falls within the scope of the present invention.
In a preferred embodiment, the wort is boiled for 45-75min and the boiling strength is 4-8%.
In the above preferred embodiment, the thick mash boiling time period can be selected to be 45, 50, 55, 60, 65, 70, 75min or any value within the above defined range, and the boiling intensity can be selected to be 4, 5, 6, 7, 8% or any value within the above defined range, and all fall within the protection scope of the present invention.
In a preferred embodiment, the hop or hop preparation is added at the initial boiling, said hop or hop preparation being selected from the group consisting of Qingdao, hop extract or high formic acid flower.
In a preferred embodiment, the syrup is added in an amount of 40-50% by weight of the wort, and the syrup is corn syrup or malt syrup.
In the preferred embodiment, the syrup can be added to replace part of raw materials and auxiliary materials, so that the production cost is reduced, and meanwhile, the syrup is added 5-10min before the boiling is finished, so that the whole process of the wort boiling process is not required, and the production cost of the wort can also be obviously reduced. In addition, it should be noted that heating or heat preservation should be carried out when adding the syrup, so as to ensure that the temperature of the syrup is above 45 ℃, and prevent the syrup from being too viscous, thereby causing the problems of difficult addition, inaccurate time extension, uniform mixing with wort, influence on the effect of rotary precipitation and the like.
In a preferred embodiment, the oxygen gas to be filled in the wort oxygenation step is air or pure oxygen, and the wort dissolved oxygen is up to 10-16 ppm.
The dissolved oxygen level of the wort is a main factor influencing the ultra-high concentration fermentation speed and alcohol ester metabolism, the requirement of high concentration fermentation yeast on the dissolved oxygen content of the chilled wort is far higher than that of normal fermentation, the original oxygenation equipment is used, the oxygenation pressure and the air filling amount are simply increased, the wort can be seriously overflowed, and the fermentation is influenced. Therefore, the super-high-concentration wort is oxygenated by using the 200710163692.1 wort oxygenation equipment system and the oxygenation equipment system in the control method thereof, the oxygen filling amount of the wort can be controlled in real time, the uniform and consistent filling of oxygen into the wort is realized, and the stable and effective dissolution of the filled wort is ensured. If the wort dissolved oxygen is lower than the above-defined range, the subsequent fermentation step is affected, and the quality of the ultra-high concentrated beer is finally affected.
In a preferred embodiment, the number of beer yeast full-tank added in the ultrahigh-concentration beer fermentation step is controlled to be 25.0-35.0 MM/ml.
In the above preferred embodiment, the number of yeasts in the full tank can be controlled by 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35MM/ml or any value within the above-defined range, and all values are within the protection scope of the present invention.
The ultrahigh-concentration beer provided by the invention is mainly prepared by methods of increasing the dissolved oxygen of ultrahigh-concentration wort, increasing the inoculation amount of fermentation yeast, adjusting the fermentation temperature, improving key parameters in a fermentation process and the like, solves the problems of long fermentation period, high ester content and the like existing in the common beer brewing, can ensure that the brewing is finished within 15 days, has stable fermentation performance and reasonable alcohol ester ratio (3.5-4.5), and has no obvious difference between the key indexes of the finally prepared finished beer and the common beer.
In order to more clearly and specifically describe beer obtained by the fermentation method using ultra-high concentration beer provided in the embodiments of the present invention, the following description will be given with reference to specific examples.
Example 1
The embodiment provides a fermentation method of ultrahigh-concentration beer, which comprises the following specific steps:
preparation of P1, 18 ° P ultra high concentrate:
p1-1: selecting barley malt, wheat malt and water as main raw materials, crushing, carrying out rest treatment on the crushed malt for 40min at 50 ℃ in a saccharifying pot, then heating to 63 ℃, saccharifying for 60min, adding xylanase in the saccharifying process, after iodine is qualified, heating to 76 ℃, and then transferring to a filter tank for filtering;
p1-2: when the filtered wort is exposed out of the lees layer, filtering the first wort, feeding the first wort into a wort temporary storage tank, adding hot water of 76 ℃ into a filter tank, and washing lees from the wort remained in the lees;
p1-3: filtering to obtain clear wort, boiling at 100 deg.C for 60min with boiling intensity of 8%, adding QINGZAO DAHUA at initial boiling, mixing with syrup 5min before boiling, and feeding into rotary precipitation tank;
p1-4: after the high-concentration wort after boiling is subjected to the processes of rotary precipitation and wort cooling, preparing ultrahigh-concentration wort with the concentration of 18-degree P;
p2, ultra-high concentrated wort oxygenation: by adopting an oxygenation equipment system of patent No. 200710163692.1 and an oxygenation equipment system in the control method thereof, pure oxygen is uniformly filled into the ultrahigh-concentration wort, so that the dissolved oxygen in the wort reaches 13 ppm;
p3, ultra-high concentration beer fermentation: allowing wort to enter a fermentation tank, adding beer yeast, controlling the number of yeast in the full tank to be 28.0MM/ml, controlling the temperature in the full tank to be 9.5 ℃, naturally heating to 11.5 ℃, heating to a reduction temperature of 13 ℃ when the fermentation sugar degree is reduced to 7 DEG P, and cooling to enter a cold storage stage when diacetyl is reduced to below 0.1 mg/L;
p4, ultra-high concentration beer filtration and dilution: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.
Example 2
The embodiment provides a fermentation method of ultrahigh-concentration beer, which comprises the following specific steps:
preparation of Q1, 20 ° P ultra high concentrate:
q1-1: selecting barley malt, wheat malt and water as main raw materials, crushing, carrying out pause treatment on the crushed malt for 45min at the temperature of 45 ℃ in a saccharifying pot, then heating to 65 ℃, saccharifying for 65min, adding xylanase in the saccharifying process, after iodine is qualified, heating to 78 ℃, and then transferring to a filter tank for filtering;
q1-2: when the filtered wort is exposed out of the lees layer, filtering the first wort, feeding the first wort into a wort temporary storage tank, adding hot water of 76 ℃ into a filter tank, and washing lees from the wort remained in the lees;
q1-3: filtering to obtain clear wort, boiling at 100 deg.C for 45min with boiling strength of 4%, adding high formic acid flower during boiling, mixing with syrup 10min before boiling, and pumping into rotary precipitation tank;
q1-4: after the high-concentration wort after boiling is subjected to the processes of rotary precipitation and wort cooling, preparing ultrahigh-concentration wort with the concentration of 20 DEG P;
q2, ultra-high concentrated wort oxygenation: by adopting an oxygenation equipment system with patent number 200710163692.1 and an oxygenation equipment system in the control method thereof, pure oxygen is uniformly filled into the ultrahigh-concentration wort, so that the dissolved oxygen in the wort reaches 14 ppm;
q3, ultra-high-concentration beer fermentation: allowing wort to enter a fermentation tank, adding beer yeast, controlling the number of yeast in the full tank to be 29.0MM/ml, controlling the temperature in the full tank to be 10 ℃, naturally heating to 11 ℃, heating to a reduction temperature of 15 ℃ when the fermentation sugar degree is reduced to 7 DEG P, and cooling to enter a cold storage stage when diacetyl is reduced to below 0.1 mg/L;
q4, filtering and diluting the ultrahigh concentrated beer: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.
Example 3
The embodiment provides a fermentation method of ultrahigh-concentration beer, which comprises the following specific steps:
preparation of R1, 22 ° P ultra high concentrate:
r1-1: selecting barley malt, wheat malt and water as main raw materials, crushing, carrying out pause treatment on the crushed malt for 50min at the temperature of 43 ℃ in a saccharifying pot, then heating to 68 ℃, saccharifying for 70min, adding xylanase in the saccharifying process, after the iodine is qualified, heating to 78 ℃, and then transferring to a filter tank for filtering;
r1-2: when the filtered wort is exposed out of the lees layer, filtering the first wort, feeding the first wort into a wort temporary storage tank, adding hot water of 78 ℃ into a filter tank, and washing lees from the wort remained in the lees;
r-3: filtering to obtain clear wort, boiling at 100 deg.C for 65min with boiling strength of 6%, adding QINGZAO DAHUA during boiling, mixing with syrup 10min before boiling, and feeding into rotary precipitation tank;
r1-4: after the high-concentration wort after boiling is subjected to the processes of rotary precipitation and wort cooling, preparing ultrahigh-concentration wort with the concentration of 22 DEG P;
r2, ultra high gravity wort oxygenation: by adopting an oxygenation equipment system of patent No. 200710163692.1 and an oxygenation equipment system in the control method thereof, pure oxygen is uniformly filled into the ultrahigh-concentration wort, so that the dissolved oxygen in the wort reaches 16 ppm;
r3, ultrahigh-concentration beer fermentation: allowing wort to enter a fermentation tank, adding beer yeast, controlling the number of yeast in the full tank to be 30.0MM/ml, controlling the temperature in the full tank to be 10.5 ℃, naturally heating to 12 ℃, heating to a reduction temperature of 15 ℃ when the fermentation sugar degree is reduced to 8 ℃ P, and cooling to enter a cold storage stage when diacetyl is reduced to below 0.1 mg/L;
r4, filtering and diluting the ultrahigh-concentration beer: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.
Physical and chemical detection of the ultra-high concentration beer:
various indexes of the ultrahigh concentrated beer prepared in the embodiments 1-3 of the invention are detected, and the finished ultrahigh concentrated beer is evaluated, and the results are shown in the table 1-2:
TABLE 1 partial physicochemical examination results of ultra-high-concentration beer obtained in examples 1 to 3
| Item | Unit of | Example 1 | Example 2 | Example 3 |
| Concentration of raw wort | ％(m/m) | 7.94 | 7.87 | 7.85 |
| Bubble holder | S | 225 | 235 | 238 |
| Degree of fermentation | ％ | 69.5 | 67.8 | 66.89 |
| Total acid | ml/100ml | 0.8 | 0.76 | 0.68 |
| Bitter taste | EBC | 7.8 | 7.4 | 6.9 |
| Carbon dioxide | ％ | 0.52 | 0.52 | 0.55 |
| pH | / | 4.28 | 4.33 | 4.37 |
| Color intensity | EBC | 3.9 | 4.0 | 4.0 |
| Diacetyl | ppb | 7.3 | 8.1 | 6.8 |
| Pentanedione | ppb | 3.4 | 3.5 | 2.8 |
| Acetaldehyde | ppm | 2.95 | 4.23 | 4.25 |
| Alcohol ester ratio | / | 4.0 | 4.5 | 3.8 |
As can be seen from the results shown in Table 1, the degree of fermentation of the finished beer prepared by the ultra-high gravity brewing method provided by the embodiment of the invention is kept at a high level, the alcohol ester ratio is reasonably in the range of 3.5-4.5, and the physical and chemical indexes of the finished beer are not obviously different from those of common beer.
Evaluation of flavor
The results of flavor evaluation of the super high concentrated beers obtained in examples 1 to 3 are shown in Table 2.
TABLE 2 evaluation results of finished beer
As can be seen from the results in Table 2, the beer with ultrahigh concentration prepared by the embodiment of the invention has the advantages of refreshing taste, harmonious and soft taste, no light thin feeling, slight ester aroma and no obvious difference from the flavor and taste of common beer.
Therefore, the fermentation method of the ultrahigh-concentration beer provided by the invention aims at the growth and fermentation characteristics of the fermentation yeast in the ultrahigh-concentration wort, and finally ensures that the fermentation method provided by the invention can finish brewing within 15d by optimizing the fermentation process parameters, and the method has stable fermentation performance, so that the key indexes of the finally prepared beer finished product are not obviously different from those of the common beer.
Claims (8)
1. The beer prepared by the fermentation method of the ultra-high concentration beer is characterized in that the beer is obtained by the following fermentation, the concentration of original wort is 7-8 degrees P, the fermentation degree is 65-75 percent, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, and the alcohol ester ratio is 3.5-4.5.
2. The beer according to claim 1, wherein the beer is prepared by the following steps:
preparing ultra-high concentration wort: selecting barley malt, wheat malt and water as main raw materials, pulverizing, stopping the pulverized malt, heating to 62-68 deg.C, and saccharifying for 40-80 min;
after iodine is qualified, filtering the saccharified mash at 73-78 deg.C to obtain clear wort, boiling, adding hops or hop products during boiling, mixing with syrup 5-10min before boiling, and performing rotary precipitation in a rotary precipitation tank to obtain ultrahigh-concentration wort with concentration of 18-22 ° P;
oxygenation of wort: uniformly filling oxygen into the ultrahigh-concentration wort by adopting an 200710163692.1 wort oxygenation equipment system and an oxygenation equipment system in the control method thereof;
fermenting the ultra-high concentration beer: allowing wort to enter a fermentation tank, adding beer yeast, controlling the temperature of the full tank at 9-11 deg.C, naturally heating to 11-12 deg.C, heating to reduction temperature of 13-15 deg.C when fermentation sugar degree is reduced to 6-8 deg.P, and cooling to cold storage stage when diacetyl is reduced to below 0.1 mg/L;
filtering, diluting and subpackaging liquor: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.
3. The beer according to claim 2, wherein the malt is white-skin soft malt in the ultra-high gravity wort production step, and xylanase is added during saccharification in an amount of 0.2-0.5 kg per ton of malt.
4. A beer according to claim 2, wherein the wort is boiled for a period of 45-75min and the boiling intensity is 4-8%.
5. Beer according to claim 2, wherein the hop or hop preparation is added at the initial boiling and is selected from the group consisting of Qingdao hop, hop extract or homoformic acid hop.
6. A beer according to claim 2 wherein said syrup is added in an amount of 40-50% by weight of wort, the syrup being corn syrup or malt syrup.
7. A beer according to claim 2, wherein the oxygen to be filled in the wort oxygenation step is air or pure oxygen, and the wort dissolved oxygen is up to 10-16 ppm.
8. The beer according to claim 2, wherein the number of beer yeast full-top in the step of fermenting the ultrahigh-concentration beer is controlled to be 25.0 to 35.0 MM/ml.
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