Quick Details
- Processing Time:30 days
- Port:Dalian port
- Supply Ability: 15000 Tons Per Year
- Brand Name:-
Alcohol Yeast (Brewer
yeast) , a
kind of bio-product, it is popular for its high thermal tolerance (the main fermentation temperature ranges from 32 to 42°C),acid tolerance (PH2.5) ,alcohol tolerance (13%),sugar
tolerance (60% glucose),high alcohol yielding rate,low residual sugar and non-acid yielding.
It is designed for the
fermentation of corn,rice,cassava and other starch or molasses to produce alcohol or liquor.It helps to simlify the formula,decrease the investment,control the cost and to improve the
performance.
This series is divided
into Normal-Thermal(the best temperature to be 32-35°C)and Thermal-Tolerant(the best termperature to be 38-40°C) Brewing and Alcohol Yeast according to its thermal tolerance.
Brewing Characteristics of Alcohol Yeast
(Brewer yeast):
1. Yeast fermentation
temperature: 8-20°C;
2. Fermentation
degree: 60-66%;
3. Speed of lowering
the sugar degree:
(1) 12°C, 7 days,
9.8Bx-4.0Bx;
(2) 15°C, 4 days,
9.8Bx-4.0Bx;
(3) 20°C, 1 day,
9.8Bx-4.5Bx;
4. Strong diacetyl
reduction capability, so resulting beers are tastier.
Usage of Alcohol Yeast (Brewer
yeast):
1. Rehydration activation:
(1) Dissolve our yeast
in beer wort (the wort should satisfy the following conditions: sugar degree: 5-6Bx; temperature: 30-32°C; volume: 5-10 times of the volume of dry yeast;);
(2) 1.5-2 hours later,
put the wort mixture into fermentation vessel.
2. Used in beer houses:
(1) When the
fermentation starting temperature is above 15°C, the recommended dosage of dry yeast is 0.03%;
and generally in 36-48
hours, when the sugar degree reduced to 4.5Bx, pressure keeping should begin.
Note: When the
temperature is 15°C, brewer yeast can directly used for beer fermentation without rehydration activation.
(2) When the
fermentation starting temperature is 11°C, the dosage of dry yeast is 0.04%; and pressure keeping usually start in 48-72 hours.
(3) When the
fermentation starting temperature is 8-9°C, the dosage of dry yeast is 0.05%; and the sugar degree can be reduced to 4.5Bx in 5-7 days.