啤酒主发酵过程控制参数变化趋势分析

摘要

This article study the variation trend of control parameters in beer main fermentation process. By controlling the related parameters in the fermentation process , we aim to found out the optimal fermentation conditions and explore the varying pattern. The results show that different parameters control the fermentation process are different. Sugar degree dropt speed and reducing sugar content was obvious. Alcohol and chromaticity difference wasn't obvious. At the end of the fermentation process yeast still kept higher activity. The variation trend of control parameters in beer main fermentation process. When the fermentation temperature trend higher, the faster decline in sugar degree, after reach a certain temperature drop speed slows down,When the yeast begin to settlement, sugar degree drop speed slows down. The fermented liquid sugar degree higher, the higher alcohol content at the end of fermentation. Alcohol content around 2%-4%.Under the condition of high fermentation temperature, the content of reducing sugar was lower, reducing sugar content can reflect the growth of yeast in fermentation medium.%通过对啤酒主发酵过程进行试验，控制发酵过程的相关参数，找出最优的发酵工艺条件，并进一步摸索这些参数的变化规律。结果表明：糖度下降速度和还原糖含量差异明显，酒精含量和色度的差异较小，pH在发酵结束时保持恒定，而酵母在发酵周期结束时依然保持较高的活性。糖度随着发酵温度的升高而升高，在达到一定温度后糖度下降速度开始减缓；当酵母开始沉降，糖度下降速度也开始减缓；发酵液中初始糖度越高那么最终发酵的酒精含量越高，发酵结束时酒精含量大约在2%~4%。还原糖含量可以反映出发酵液中菌体生长情况，为发酵过程控制提供依据。