CN112094705A - Three-pot beer brewing method - Google Patents
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- 235000013405 beer Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 91
- 230000004151 fermentation Effects 0.000 claims abstract description 77
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 27
- 239000012535 impurity Substances 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 16
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 8
- 238000007599 discharging Methods 0.000 claims abstract description 6
- 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 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000005187 foaming Methods 0.000 claims description 10
- 238000004062 sedimentation Methods 0.000 claims description 9
- 239000011521 glass Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 150000002148 esters Chemical class 0.000 abstract description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 5
- 229910052782 aluminium Inorganic materials 0.000 abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 3
- 238000011109 contamination Methods 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 241000209219 Hordeum Species 0.000 description 9
- 238000013124 brewing process Methods 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
- 230000002706 hydrostatic effect Effects 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- -1 alcohol ester Chemical class 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin 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
- C12C11/00—Fermentation processes for beer
- C12C11/07—Continuous fermentation
-
- 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
- C12C1/00—Preparation of malt
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
-
- 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
- C12C1/00—Preparation of malt
- C12C1/027—Germinating
-
- 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
- C12C1/00—Preparation of malt
- C12C1/067—Drying
-
- 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
-
- 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a three-pot beer brewing method, and belongs to the technical field of beer brewing. Placing the wort in a vertical fermentation tank for primary fermentation, discharging impurities such as hops, protein and the like to obtain primary fermented wine liquid, introducing the primary fermented wine liquid into a horizontal fermentation tank for continuous post-fermentation, removing impurities such as yeast and the like to obtain intermediate fermented wine liquid, filling the intermediate fermented wine liquid into a small container through a filling machine, simultaneously adding a sugar-containing substance, placing the filled small container under the condition of normal temperature, and continuously fermenting for 7-14 days to obtain a finished product. In the invention, on the basis of the prior art, a horizontal fermentation tank fermentation process is added, so that more ester flavor is generated by yeast fermentation, the generation of fusel and bad flavor is reduced, the yeast fermentation flavor of beer is enriched and enhanced, the dissolved oxygen and bacterial contamination probability in the liquor can be reduced without centrifugal filtration, an aluminum pop can be used for filling, and the liquor can be transported and stored at normal temperature through a re-fermentation process, and has long quality guarantee period.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a three-pot beer brewing method.
Background
Beer production is roughly divided into three main processes of malt treatment, beer brewing and beer filling, wherein malt and barley malt are used as main raw materials, hops are added, and brewing is carried out through liquid gelatinization and saccharification and liquid fermentation. It has low alcohol content, contains carbon dioxide, and contains various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. The low molecular sugar and amino acid in beer are easy to digest and absorb, and generate a large amount of heat energy in the body, so the beer is often called liquid bread. The most important work content in the beer brewing process, which plays a decisive role in the flavor composition of beer, is the control of yeast suspension. "Yeast" is a living strain, which produces many substances such as acids, alcohols, esters, etc. during the fermentation of yeast suspended in fermentation broth, and they are essential substances for the taste and flavor of beer. The original pulp beer has fresh taste and pure taste, so the original pulp beer is popular, but the original pulp beer (China Association of wine industry, Community Standard T/CBJ3102-2020) needs to be transported and stored under the condition of 0-10 ℃, the quality guarantee period is too short, and is generally seven days. After some manufacturers fill the original stock beer, the original stock beer needs to be transported and stored at normal temperature through a sterilization process, the quality guarantee period is prolonged, and the freshness and the purity of the taste are partially lost.
At present, in European and American beer factories, vertical fermentation tanks are adopted for fermentation and then filled into glass bottles for secondary fermentation, so that normal-temperature transportation and storage can be realized without sterilization, and the quality guarantee period is prolonged; the CO in the wine body at the upper layer and the lower layer caused by the problem of hydrostatic pressure by using a vertical fermentation tank2The solubility varies, in particular with capacities above 1 tonne, whereas the plant is essentially a fermenter with a capacity above 5-100 tonnes and a height above 4-50 m. Due to the front and back wine body CO2After exogenous sugar is added and mixed according to different solubilities, the pressure in each container is inconsistent after the bottles are filled or the pop cans are fermented, the bottles have no problem of high pressure resistance, and the pop cans expand due to the over-soft and explosive cans, so that only glass bottles can be packaged, but the bottles are easy to break in the transportation process.
Disclosure of Invention
In view of the defects and shortcomings of the prior art in the development and field, the invention provides a three-tank beer brewing method, which utilizes the large fermentation area of a horizontal fermentation tank and the low hydrostatic pressure for continuous fermentation after the initial fermentation of a vertical fermentation tank is conducted into the horizontal fermentation tankReduced yeast fermentation, production of fusel and off-flavor, upper and lower layer liquids, CO2The solubility is similar, the pressure generated by the filling and the refermentation of the pop-top can is similar, and the technical problem is solved.
The technical scheme adopted by the invention for solving the technical problem is a three-pot beer brewing method, which comprises the following steps:
s100, placing the wort in a vertical fermentation tank for primary fermentation, discharging impurities such as hops, protein and the like to obtain primary fermented wine liquid,
s200, introducing the primary fermented wine liquid obtained in the step S100 into a horizontal fermentation tank for continuous post-fermentation, removing impurities such as yeast and the like through natural sedimentation to obtain intermediate fermented wine liquid,
s300, filling the intermediate fermented wine liquid obtained in the step S200 into a small container through a filling machine, simultaneously adding a sugar-containing substance,
s400, placing the filled small container at normal temperature, and continuing fermenting for 7-14 days to obtain a finished product.
Further, the wort preparation step described in S100 includes:
s001, soaking clean barley in water, controlling the water soaking degree of the barley to be 42-48%, growing malt at the temperature of 13-18 ℃,
s002, baking and drying the malt obtained in the S001, controlling the moisture of the baked malt to be 3-5 percent,
s003, placing the roasted malt in a pasting pot to liquefy to obtain mash, transferring the mash into a saccharifying pot to prepare malt mash,
and S004, transferring the wheat mash to a boiling pot for boiling, adding hops, adjusting to proper concentration of the wheat juice, and then entering a rotary precipitation tank to separate out hot coagula to obtain clear wheat juice.
Further, in S003, the temperature of the pasting pot is controlled to be 48-50 ℃, and the temperature of the saccharifying pot is controlled to be 64-68 ℃.
Further, in S100, the primary fermentation temperature is controlled below 22 ℃, and the fermentation time is 1-4 days.
Further, in S200, the post-fermentation temperature is controlled below 22 ℃, and the fermentation time is 10-30 days.
Further, S200 includes:
s210, controlling the temperature to be 16-22 ℃, wherein the foaming growth speed is continuously increased in the process, and when the foaming growth speed begins to decrease, entering S220,
s220, controlling the temperature to be 16-20 ℃, and carrying out S230 when sediment at the bottom is not obviously increased,
and S230, controlling the temperature to be 0-5 ℃, and removing impurities such as yeast and the like to obtain the intermediate fermented wine.
Further, the time required by the S210 is 1-15 days, and the time required by the S220 is 1-15 days.
Further, in S300, the small container is a pop can or a glass bottle.
Compared with the prior art, the invention has the following beneficial technical effects:
(1) in the invention, a horizontal fermentation tank fermentation process and a small container re-fermentation process are added on the basis of the prior art, the fermentation area of the horizontal fermentation tank is large, the static water pressure is low, the yeast fermentation is facilitated, the generation of fusel and bad flavor is reduced, the yeast fermentation is facilitated to generate more ester flavor, the yeast fermentation flavor of beer is enriched and enhanced,
(2) the clarification of the wine liquid is accelerated by utilizing the characteristic of fast sedimentation of the horizontal fermentation tank, the wine body can reduce the dissolved oxygen and contamination probability in the wine liquid without centrifugal filtration,
(3) the hydrostatic pressure difference of the horizontal fermentation tank is very small, and the upper and lower layers of liquid, CO2The solubility is similar, the wine can be filled by using an aluminum pop can, the wine is stored in a small container or the pop can in a fresh raw pulp state through a re-fermentation process and a pasteurization process, the can is not easy to explode and expand, the transportation is convenient,
(4) the brewed beer obtained by the invention can be transported and stored under the condition of not exceeding 25 ℃ after being filled to reach the T/CBJ3102-2020 standard, and the quality guarantee period is more than 90 days;
(5) the refined beer obtained by the invention can be stored for more than 1000 days at normal temperature without deterioration, and the freshness and flavor purity can be kept well.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Example 1: the three-pot beer brewing process includes the following steps:
s1, soaking clean barley in water, controlling the water content of the barley to 42-45%, growing malt at 13-15 ℃, baking the malt, controlling the water content of the baked malt to 3-5%, putting the malt into a pasting pot to be liquefied to obtain mash, transferring the mash into a saccharifying pot to prepare malt mash, boiling the mash in a boiling pot, adding hops, adjusting the malt to a proper wort concentration, then entering a rotary sedimentation tank to separate out hot coagulants to obtain clarified wort, controlling the pasting temperature of the pasting pot to 48 ℃, controlling the saccharifying pot temperature to 64 ℃,
s2, placing the wort obtained in S1 in a vertical fermentation tank for primary fermentation, controlling the primary fermentation temperature below 22 ℃ and the fermentation time to be 4 days, discharging impurities such as hops, protein and the like to obtain primary fermented wine liquid,
s3, introducing the primary fermented wine liquid obtained in the step S2 into a horizontal fermentation tank for continuous post-fermentation, controlling the post-fermentation temperature below 22 ℃ and the fermentation time to be 10 days, removing impurities such as yeast and the like through natural sedimentation to obtain intermediate fermented wine liquid,
s4, filling the intermediate fermented wine liquid obtained in the step S3 into a small container through a filling machine, adding sugar-containing substances, wherein the small container is a pop can or a glass bottle,
and S5, placing the filled small container at normal temperature, and continuing fermenting for 7 days to obtain the finished product.
Example 2: the three-pot beer brewing process includes the following steps:
s1, soaking clean barley in water, controlling the water content of the barley to reach 45-48%, growing malt at 15-18 ℃, baking the malt, controlling the water content of the baked malt to be 3-5%, putting the malt into a pasting pot to be liquefied to obtain mash, transferring the mash into a saccharifying pot to prepare malt mash, boiling the mash in a boiling pot, adding hops, adjusting the malt to a proper wort concentration, then entering a rotary sedimentation tank to separate out hot coagulants to obtain clarified wort, controlling the pasting temperature of the pasting pot to be 50 ℃, controlling the saccharifying pot temperature to be 68 ℃,
s2, placing the wort obtained in S1 in a vertical fermentation tank for primary fermentation, controlling the primary fermentation temperature below 22 ℃ and the fermentation time to be 1 day, discharging impurities such as hops, protein and the like to obtain primary fermented wine liquid,
s3, introducing the primary fermented wine liquid obtained in the step S2 into a horizontal fermentation tank for continuous post-fermentation, controlling the post-fermentation temperature below 22 ℃ and the fermentation time to be 30 days, removing impurities such as yeast and the like through natural sedimentation to obtain intermediate fermented wine liquid,
s4, filling the intermediate fermented wine liquid obtained in the step S3 into a small container through a filling machine, adding sugar-containing substances, wherein the small container is a pop can or a glass bottle,
and S5, placing the filled small container at normal temperature, and continuing fermenting for 7 days to obtain the finished product.
Example 3: the three-pot beer brewing process includes the following steps:
s1, soaking clean barley in water, controlling the water content of the barley to be 44% -46%, growing malt at 16-18 ℃, baking the malt, controlling the water content of the baked malt to be 3% -5%, putting the malt into a pasting pot to be liquefied to obtain mash, transferring the mash into a saccharifying pot to prepare malt mash, boiling the mash in a boiling pot, adding hops, adjusting the malt to a proper wort concentration, then entering a rotary sedimentation tank to separate out hot coagulants to obtain clear wort, controlling the pasting temperature of the pasting pot to be 48 ℃, controlling the temperature of the saccharifying pot to be 66-68 ℃,
s2, placing the wort obtained in S1 in a vertical fermentation tank for primary fermentation, controlling the primary fermentation temperature below 22 ℃ and the fermentation time to be 2 days, discharging impurities such as hops, protein and the like to obtain primary fermented wine liquid,
s3, introducing the primary fermented wine liquid obtained in the step S2 into a horizontal fermentation tank for continuous post-fermentation, controlling the post-fermentation temperature below 20 ℃ and the fermentation time to be 24 days, removing impurities such as yeast and the like through natural sedimentation to obtain intermediate fermented wine liquid,
s4, filling the intermediate fermented wine liquid obtained in the step S3 into a small container through a filling machine, adding sugar-containing substances, wherein the small container is a pop can or a glass bottle,
and S5, placing the filled small container at normal temperature, and continuing fermenting for 14 days to obtain the finished product.
Example 4: on the basis of the embodiment 1, the optimization step S3 is specifically divided into four stages, namely, a starting stage, wherein the temperature is controlled to be 20-22 ℃, the foaming growth speed is continuously increased in the process, when the foaming growth speed begins to decrease and enters the next stage, the temperature is controlled to be 18-20 ℃, the next stage is carried out when sediment at the bottom is not obviously increased, the temperature is controlled to be 0-5 ℃, and impurities such as yeast and the like are removed, so that the middle fermented wine liquid is obtained.
Example 5: on the basis of the embodiment 2, the optimization step S3 is specifically divided into four stages, namely, a starting stage, wherein the temperature is controlled to be 20-22 ℃, the foaming growth speed is continuously increased in the process, when the foaming growth speed begins to decrease and enters the next stage, the temperature is controlled to be 18-20 ℃, the next stage is carried out when sediment at the bottom is not obviously increased, the temperature is controlled to be 0-5 ℃, and impurities such as yeast and the like are removed, so that the middle fermented wine liquid is obtained.
Example 6: on the basis of the embodiment 3, the optimization step S3 is specifically divided into four stages, namely, a starting stage, wherein the temperature is controlled to be 18-20 ℃, the foaming growth rate is continuously increased in the process, when the foaming growth rate begins to decrease and enters the next stage, the temperature is controlled to be 16-18 ℃, the next stage is carried out when sediment at the bottom is not obviously increased, the temperature is controlled to be 0-5 ℃, and impurities such as yeast and the like are removed, so that the middle fermented wine liquid is obtained.
Comparative example 1: in step S2, compared with example 1, the wort obtained in step S1 was placed in a vertical fermentor and subjected to primary fermentation, the fermentation temperature was controlled to 22 ℃ or less, the fermentation time was 14 days, impurities such as hops, proteins and yeast were removed to obtain a fermented alcoholic beverage, and step S4 was performed without the step S3 in example 1.
Comparative example 2: in step S2, compared with example 2, the wort obtained in step S1 was placed in a vertical fermentor and subjected to primary fermentation at 22 ℃ or lower for 31 days to remove impurities such as hop, protein and yeast to obtain a fermented liquor, and step S4 was performed without the step S3 in example 2.
Comparative example 3: in step S2, compared with example 3, the wort obtained in step S1 was placed in a vertical fermentor and subjected to primary fermentation, the fermentation temperature was controlled to 20 ℃ or less, the fermentation time was 26 days, impurities such as hops, proteins and yeast were removed to obtain a fermented alcoholic beverage, and step S4 was performed without the step S3 in example 3.
The results of the tests conducted on examples 1 to 6 and comparative examples 1 to 3 are shown in Table 1. Comparing the examples with the comparative examples, it can be seen that the beer prepared by adding step S3, i.e., the three pot brewing method, has more esters, less alcohols, less alcohol ester ratio, less diacetyl, and unique flavor. In the popularization, people who like the beer produced by the brewing method in examples 1 to 6 have a higher preference for the beer produced by the brewing method in examples 4 to 6, and the yeast fermentation flavor in the beer is considered to be more mellow. Compared with comparative examples 1-3 and the existing brewing method, the fermentation process of the horizontal fermentation tank is added in examples 1-6, the fermentation area of the horizontal fermentation tank is large, the static water pressure is low, the yeast fermentation is facilitated, the generation of fusel and bad flavors is reduced, the yeast fermentation is facilitated to generate more ester flavor, the yeast fermentation flavor of beer is enriched and enhanced, the horizontal fermentation tank is used for accelerating the clarification of the liquor, the dissolved oxygen and the contamination probability in the liquor can be reduced without centrifugal filtration of the liquor, the static water pressure difference of the horizontal fermentation tank is very small, the upper and lower layers of liquor, CO and the like2The solubility is similar, the aluminum pop can be used for filling, the can is not easy to explode and expand, the transportation is convenient, the aluminum pop can be transported and stored under the condition of not more than 25 ℃ after being filled and reaching the T/CBJ3102-2020 standard, the quality guarantee period is more than 90 days, the aluminum pop can be stored at normal temperature for more than 1000 days without deterioration,and the freshness and the flavor purity are kept good.
TABLE 1 EXAMPLES 1-6 AND COMPARATIVE EXAMPLES 1-3 examination data Table
| Serial number | Alcohols (mg/L) | Esters (mg/L) | Alcohol ester ratio | Diacetyl (mg/L) |
| Example 1 | 65 | 21 | 3.10 | 0.09 |
| Example 2 | 66 | 19 | 3.47 | 0.06 |
| Example 3 | 62 | 19 | 3.26 | 0.08 |
| Example 4 | 58 | 35 | 1.66 | 0.10 |
| Example 5 | 56 | 28 | 2.00 | 0.06 |
| Example 6 | 55 | 26 | 2.12 | 0.08 |
| Comparative example 1 | 80 | 14 | 5.71 | 0.13 |
| Comparative example 2 | 81 | 16 | 5.06 | 0.16 |
| Comparative example 3 | 86 | 18 | 4.78 | 0.15 |
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A three-pot beer brewing method is characterized in that,
the method comprises the following steps:
s100, placing the wort in a vertical fermentation tank for primary fermentation, discharging impurities such as hops, protein and the like to obtain primary fermented wine liquid,
s200, introducing the primary fermented wine liquid obtained in the step S100 into a horizontal fermentation tank for continuous post-fermentation, removing impurities such as yeast and the like through natural sedimentation to obtain intermediate fermented wine liquid,
s300, filling the intermediate fermented wine liquid obtained in the step S200 into a small container through a filling machine, simultaneously adding a sugar-containing substance,
s400, placing the filled small container at normal temperature, and continuing fermenting for 7-14 days to obtain a finished product.
2. The three-pot beer brewing method according to claim 1, wherein the wort preparation step of S100 comprises:
s001, soaking clean barley in water, controlling the water soaking degree of the barley to be 42-48%, growing malt at the temperature of 13-18 ℃,
s002, baking and drying the malt obtained in the S001, controlling the moisture of the baked malt to be 3-5 percent,
s003, placing the roasted malt in a pasting pot to liquefy to obtain mash, transferring the mash into a saccharifying pot to prepare malt mash,
and S004, transferring the wheat mash to a boiling pot for boiling, adding hops, adjusting to proper concentration of the wheat juice, and then entering a rotary precipitation tank to separate out hot coagula to obtain clear wheat juice.
3. The three-pot beer brewing method according to claim 2,
in S003, the temperature of the gelatinizing pot is controlled to be 48-50 ℃, and the temperature of the saccharifying pot is controlled to be 64-68 ℃.
4. The three-pot beer brewing method according to claim 1,
in S100, the primary fermentation temperature is controlled below 22 ℃, and the fermentation time is 1-4 days.
5. The three-pot beer brewing method according to claim 1,
in S200, the post-fermentation temperature is controlled below 22 ℃, and the fermentation time is 10-30 days.
6. A three-pot beer brewing method according to claim 5,
s200 comprises the following steps:
s210, controlling the temperature to be 16-22 ℃, wherein the foaming growth speed is continuously increased in the process, and when the foaming growth speed begins to decrease, entering S220,
s220, controlling the temperature to be 16-20 ℃, and carrying out S230 when sediment at the bottom is not obviously increased,
and S230, controlling the temperature to be 0-5 ℃, and removing impurities such as yeast and the like to obtain the intermediate fermented wine.
7. The three-pot beer brewing method according to claim 6, wherein the time required for S210 is 1 to 15 days, and the time required for S220 is 1 to 15 days.
8. The three-pot beer brewing method according to claim 1, wherein the small container is a can or a glass bottle at S300.
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