How to reasonably control the amount of yeast added?

1. It should be considered that different concentrations of fermented wort require different amounts of yeast added. If the concentration of fermentation is high, the amount of yeast added should be more. A high concentration of wort means that there are a large number of components that need to be metabolized and transformed by yeast, and the proportional relationship between the substances and the medium needs to be balanced. Taking the requirement of 12°P wort concentration as a reference basis, the number of yeast cells to be added can be controlled as follows with reference to the following figures:

10°P ---- 8 million ~ 10 million /ml

12-14°P ----10 million~12 million pieces/ml

>14°P ----12 million~15 million/ml

2. To control the multiplier of yeast, it is necessary to balance the proportional relationship between the number of yeast cells in the full tank and the highest number of yeast cells. Generally, it is appropriate to control the multiplication factor of yeast to no more than 3.5 to 4.0 times; on the basis of determining the highest number of yeast cells, the number of yeast cells and the amount of oxygenation are added to control the multiplication factor.

3. The active state of the added yeast should be considered. If the added yeast has a good active state, the amount can be added appropriately to reduce the oxygenation of the wort and the multiplication factor of the yeast, which is very important for controlling the wine in the liquor. Flavor components such as aldehydes and higher alcohols are favorable. If the active state of the yeast is weak, you should try to "rejuvenate" the yeast first, and then consider adding a slightly larger amount of yeast.

4. The balance between the quantity of recovered yeast and the quantity of yeast available for addition should be considered. The quantity of yeast recovered is the basis for maintaining a sufficient supply of yeast in large-scale production, especially from the expanded yeast culture system to the large production system with a large number of yeast The value span gap, including 0 generation and 1 generation yeast. At this time, not only the amount of yeast added, but also the amount of yeast reproduction needs to be considered. In addition, the number of yeasts used is limited. In order to meet the needs of large-scale production, the amount of yeast added and yeast reproduction should be adjusted in due course according to actual needs. quantity.