Pressure fermentation in the fermentation of craft beer equipment

Pressure fermentation is one of the most commonly used methods to shorten the production cycle today.

The pressure fermentation temperature is generally 10~14C, the highest is 14~20C. Keep this temperature until all the precursors of diketone are reduced. In order to limit the excessive formation of fermentation by-products, the temperature used is adapted to the applied pressure, which can be established in stages or empirically directly at a certain stage. 

In actual production, the pressure is usually increased to the specified pressure when the apparent fermentation degree reaches 50%~55%. This pressure is maintained until the end of the post-ripening stage, then cooled to 1C, and the pressure is adjusted to the wine storage pressure required by the process. Cold storage takes at least 1 week. The total cycle of this process takes about 17~20 days. With pressure fermentation, the CO2 content is relatively high, depending on the height of the liquid column in the tank, the content can reach 0.50%~0.55%.

Although the main fermentation and post-fermentation can be accelerated by adopting pressure fermentation, it has an adverse effect on the quality of beer, and has an adverse effect on the pH value. The pH value of beer is obviously higher than that of beer produced by traditional methods. The reason is that, during maturation and storage, the pH increases due to the secretion of yeast content. In contrast to pressure fermentation, combined high-temperature fermentation-low-temperature wine storage or overall maturation methods enable normal fermentation and ideal maturation.

Low-temperature fermentation and high-temperature post-ripening are one of the most effective methods to shorten the beer production cycle, and have little effect on the quality and sensory of the finished beer. In beer production, all technological methods of shortening fermentation and post-ripening should achieve such a purpose, that is, the quality of beer should be comparable to that produced by traditional methods.

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