The beer fermentation process is a normal life activity carried out by brewer’s yeast using the fermentable substances in the wort under certain conditions, and the product of its metabolism is the desired product - beer. The most important equipment for beer fermentation is the conical beer fermentation tank. Learn more about Micet conical fermentation tank，click here.
What is conical fermentation tank?
1.What is the configuration of the conical fermentation tank?
2.How many types of conical fermentation tanks and beer fermentation technology?
3.What are the characteristics of conical fermentation tanks?
What is the configuration of the conical fermentation tank?
1. The inner tank is made of high-quality stainless steel material of international standard, polyurethane high-pressure foam insulation, and the outer shell adopts stainless steel polishing, matt, carbon steel, spraying and other forms according to customer requirements.
2. Adopt international beer standardized fermentation production technology, online data real-time detection, can realize remote monitoring technology, mirror polishing inside the tank, up to ≤0.8um, ≤0.6um, ≤0.4um and ≤0.2um polishing quality standard, completely Meet the automatic control requirements of PLC automatic cleaning and disinfection system.
3. The cooling jacket of the conical fermentation tank also meets the technical standards of various countries in the world, and provides various jacket heat exchange methods such as Maitreya plate, arch channel, and tile channel to meet the heat exchange technology needs of different cooling media and pressures.
How many types of conical fermentation tanks and
fermentation technology?
Generally, beer fermentation technology can be divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air conical fermentation tank fermentation, continuous fermentation and high-concentration dilution fermentation. At present, cylindrical open-air conical fermentation tanks are mainly used for fermentation.
The reason for the short fermentation period and the fast fermentation speed of the conical tank fermentation method is due to the hydrodynamic characteristics of the fermentation liquid in the conical tank and the results of the modern beer fermentation technology.
After the yeast is inoculated, due to the coagulation of the yeast, the cell density of the yeast at the bottom of the tank increases, resulting in a faster fermentation rate and an increase in the amount of carbon dioxide produced during the fermentation process. The carbon dioxide content changes in a gradient with the change of the liquid layer, so the density of the fermentation broth in the tank also changes in a gradient.
In addition, due to the cooling device outside the conical tank, the temperature of each stage of fermentation can be controlled artificially. Under the driving forces of static pressure difference, density difference of fermentation liquid, release of carbon dioxide and temperature difference (1~2°C) generated by cooling the upper part of the tank, the fermentation liquid in the tank produces strong natural convection, which enhances yeast and fermentation. The contact of the liquid promotes the metabolism of the yeast, which greatly accelerates the beer fermentation speed and shortens the beer fermentation cycle significantly.
What are the characteristics of conical fermentation tanks?
1. With a cone bottom, it is more convenient to recover yeast after the main fermentation is completed, and the yeast strain used should have good cohesion. The cone bottom angle is mostly between 60° and 90°, with 70° being the best, which is conducive to yeast sedimentation and discharge.
2. The tank body is equipped with a cooling interlayer or coil, and the cooling capacity can meet the process cooling requirements. The cylindrical part of the tank is provided with 2 to 3 cooling jackets, and the cone part is inclined for one cooling jacket, which is conducive to the sedimentation of the yeast and can keep the good yeast activity when the yeast is reused.
3. The conical tank is airtight, it can also be used for carbon dioxide washing while recovering carbon dioxide; it can be used as a conical fermentation tank, and it can also be used as a wine storage tank.
4. The convection intensity of the wine in the tank is related to the height of the tank, the shape of the tank, the size of the capacity and the cooling system. The conical fermentation tank has a considerable height, so the natural convection of the wine in the tank is relatively strong. The height of the fermentation broth in the conical fermentation tank is generally not more than 15m, and the ratio of diameter to height is 1:3 to 1:5. If the height of the conical fermenter is too large, the convection of the fermentation liquid is too strong, and it is easy to form stirring fermentation, which affects the activity and
normal metabolism of yeast.
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