Longshan spring pure draft beer manufacturer:

Beer production process is divided into malt manufacturing, malt juice manufacturing, pre-fermentation, post-fermentation, filtration and sterilization, packaging and other processes.

Malting barley (also are experimenting with wheat) after dipping water absorption, germinate under the suitable temperature and humidity, produced in various hydrolytic enzymes germination, protease, saccharifying enzyme, glucanase and so on, these enzymes of malt protein itself can be decomposed into peptide and amino acid, the hydrolysis of starch into dextrin and maltose and other low molecular substances. Germination to a certain extent, it is necessary to stop germination, after drying, into a low moisture content of malt.

Fermentation: after the malt juice is cooled, yeast is added and transported to the fermentation tank for fermentation. Traditional technology is divided into pre - fermentation and post - fermentation, respectively in different fermentation tanks, the current popular method is in a tank before and after fermentation. Pre-fermentation is mainly to use yeast to transform maltose in malt juice into alcohol, and post-fermentation is mainly to produce some flavor substances, eliminate the peculiar smell in beer, and promote the aging and ripening of beer. During this period, a certain pressure in the tank is controlled, so that carbon dioxide generated during post-fermentation is retained in beer.

Filtration sterilization: after two weeks of fermentation (some beer fermentation period could last several months), the beer after filtration, removal of the yeast in beer and tiny particles, then through low temperature sterilization (62 ℃), cooling, beer can packaging. The main ways of packaging are bottled and canned, as well as barrelled.

Beer production process is divided into malt manufacturing, malt juice manufacturing, pre-fermentation, post-fermentation, filtration and sterilization, packaging and other processes.

Malting barley (also are experimenting with wheat) after dipping water absorption, germinate under the suitable temperature and humidity, produced in various hydrolytic enzymes germination, protease, saccharifying enzyme, glucanase and so on, these enzymes of malt protein itself can be decomposed into peptide and amino acid, the hydrolysis of starch into dextrin and maltose and other low molecular substances. Germination to a certain extent, it is necessary to stop germination, after drying, into a low moisture content of malt.

Fermentation: after the malt juice is cooled, yeast is added and transported to the fermentation tank for fermentation. Traditional technology is divided into pre - fermentation and post - fermentation, respectively in different fermentation tanks, the current popular method is in a tank before and after fermentation. Pre-fermentation is mainly to use yeast to transform maltose in malt juice into alcohol, and post-fermentation is mainly to produce some flavor substances, eliminate the peculiar smell in beer, and promote the aging and ripening of beer. During this period, a certain pressure in the tank is controlled, so that carbon dioxide generated during post-fermentation is retained in beer.

Filtration sterilization: after two weeks of fermentation (some beer fermentation period could last several months), the beer after filtration, removal of the yeast in beer and tiny particles, then through low temperature sterilization (62 ℃), cooling, beer can packaging. The main ways of packaging are bottled and canned, as well as barrelled. This article comes from the Internet

Longshan spring draft beer