SE440365B - VIEW TO BRIDGE OL WHEN UNDER THE YEASING, ANTISCHUM MEDICINES IN THE FORM OF ETHANOL EXTRA MILL EXTENDED IN THE FORM AND VIBRATE THE WORT - Google Patents

Description

7905086-o The fermentation time is shortened. This constitutes the features of the invention, which are also stated in the claims.

The antifoam agent is prepared by extracting the ground malt at a temperature of SOOC with ethanol, which must have a concentration of at least 75%. The procedure is described in more detail in the application mentioned in the introduction.

The rate at which the fermentation proceeds is determined by a number of factors, including the amount of yeast charged, the amount of yeast in the suspension, the amount of dissolved carbon dioxide and the sterol concentration. The formation of sterol is due in part to the presence of lipids and lipoproteins. The presence of sterol also increases ester formation. The time required for fermentation of the wort can be shortened by keeping the yeast in suspension and by stimulating the release of CO2 by exposing the fermented wort to agitation or vibration. The carbon dioxide has an inhibitory effect on fermentation. An advantage of using antifoam is that it has a dispersing effect and regulates the height of the foam layer, especially during the active fermentation.

When carrying out the method according to the invention, a vibrator of the same type as used in concrete casting can be used. Such a vibrator is easy to maintain, has a low power requirement compared to mechanical stirrers and is acceptable from a microbiological point of view.

In connection with the advent of the invention, experiments were carried out in a fermenter, which consisted entirely of glass. A vibrator was mounted 5 cm from the bottom of the tub. As the antifoam agent, an ethanol extract of ground malt was used, which agent is considered useful with food, and the vibrator was allowed to operate continuously from the start of the fermentation process. It then turned out to be possible to finish fermenting a strong wort in four days. A control wort, which was fermented under otherwise unchanged conditions but without vibration, required six days for complete fermentation. Further experiments with the vibrator showed that a low vibration frequency (below 2000 vibrations / min.) Was more effective 7905086 ~ 0 than higher vibration frequencies when it came to accelerating the release of carbon dioxide from the wort.

In a pilot plant, experiments were made with fermentation of light beer and lager. It turned out that the fermentation time was shortened by an average of two days, that the beer had increased bitterness and that there was no difference in the ability to retain foam.

When fermenting on a commercial scale, upper and lower foam sensors should be used, the lower ones having the task of signaling that the supply of antifoam should be interrupted.

This agent is sprayed on the surface of the wort, one or more low frequency vibrators being located near the bottom of the fermenter.

When the foam layer reaches the upper sensor, the automation ensures that the supply of antifoam is resumed.

When the fermentation process is complete, the antifoam is separated by filtration. However, the agent is a normal ingredient in beer. At least theoretically, the method according to the invention can also be applied in microbiological fermentation, for example for the production of yeast or antibiotics.

Claims (2)

7905086-0 Patent claims 1. When brewing beer, feel free to produce a wort, subject it to fermentation, during fermentation add an antifoam in the form of an ethanol extract of ground malt and vibrate the wort, so that the required fermentation time is shortened. 2. A method according to claim 1, characterized in that the wort is vibrated continuously during fermentation.