An Approach to Brew Beer Vinegar with Barm Beer from Spent Yeast Slurry

摘要

Producing beer vinegar using the barm beer that is generated during the beer production process can not only provide nutritious and healthy acetic acid drinks to people but also effectively reduce the environmental pollution caused by the discharge of barm beer. Samples of the barm beer were obtained by centrifugation of the yeast slurry. After enzymatic digestion, boiling, cooling, and filtration, the barm beer was inoculated with acetic acid bacteria AS 1.41 and ester-producing yeasts to carry out mixed fermentation. The fermentation liquid was clarified to enhance its nonbio-logical stability. Eventually, the clear beer vinegar was obtained, and the parameters of enzymolysis, heat treatment, mixed-bacteria fermentation, and clarification were optimized.