There are seven main types. Concentrated fermentation: started to be used in production in 1967. It is a method of fermenting with high-concentration wort and then diluting it into a finished beer of the specified concentration. It can increase production without increasing or decreasing production equipment. The original wort concentration is generally around 16 °P. Rapid fermentation: By controlling the fermentation conditions, on the basis of maintaining the original flavor, the fermentation cycle is shortened, the equipment utilization rate is increased, and the yield is increased. The rapid fermentation process control conditions are: increasing the temperature at a certain stage of the fermentation process; increasing the amount of yeast inoculation; and stirring. Continuous fermentation: In 1906, there was a continuous fermentation of beer, but it was not until 1967 that it was industrialized. The main application countries are New Zealand, the United Kingdom and so on. Due to the variability of strains, the contamination of bacteria and the flavor of beer, the promotion of beer continuous fermentation process is limited. Research on the production of beer by immobilized yeast: The study began in the 1970s with the aim of significantly shortening the fermentation cycle. In essence, it is to overcome the problem of strain variation and contamination of bacteria, and it is a more rapid continuous fermentation process. The results have been achieved: the pre-fermentation is shortened from 5 to 10 days of the traditional method to 1 day, and can be continuously and stably operated for 3 months. Cylindrical round beer cone open-air fermenter: It has been used in production since 1966. Its main advantages are: shortening the fermentation cycle, saving investment, and recycling CO2 and yeast is convenient, which is conducive to automatic control. At present, the volume of a single tank is 600Kl, and the material is generally stainless steel. The development of pure draft beer: With the success of sterilization filtration and aseptic packaging technology, pure draft beer that has been preserved for a long time without pasteurization has been developed since the 1970s. Because of the good taste, it is very popular with consumers. At present, some national pure draft beer has accounted for 50% of the total beer production. Development of low alcohol, non-alcoholic beer: a refreshing drink for car drivers, women, children and the elderly. It is characterized by low alcohol content. The alcohol content of alcohol-free beer is generally 0.5-1%, the foam is rich, the taste is light, and the hop flavor is good, which maintains the characteristics of beer.
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