Brewer's yeast belongs to the genus Saccharomyces, and in an acidic, sugary aqueous solution (wort), through the outer cell membrane (plasma membrane), they absorb dissolved sugars, simple nitrogenous substances (amino acids and very small molecular peptides), vitamins , ions and other substances, a

Dissolved Oxygen Control Measures in Saccharification Production Process1. Closed manholes should be used for paste (sugar) pots, filter tanks, and boiling pots; during the production process, the entrance doors should be closed as much as possible and less opened, so as to minimize the inhalation o

The preparation of wort, that is, the formulation of the saccharification process, is only to meet the action conditions of maltase and external enzymes. Therefore, the saccharification process conditions, including temperature, pH, material-water ratio, raw material ratio and even stirring, should

Controlling the pressure of the wine storage tank is one of the important contents to control the CO₂ content of beer. In the production of beer by traditional fermentation methods, the CO₂ contained in beer is mainly produced by the fermentation process (including main fermentation and post-ferment