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  • Bebidas Alcoholicas, Cervezas

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    Santiago Mariño N
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    The document discusses the fermentation process used in beer production. It mentions various types of yeast strains used including Saccharomyces cerevisiae and how they can flocculate at different stages. It also describes the fermentation process beginning with inoculation of must with pure or mother cultures under specific temperature ranges for different beer types. Universal tanks are mentioned as having benefits like lower cost, better control over asepsis and temperature, and ability to separate flocculating yeast.

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    Descripción del proceso de elaboración de Cervezas

    Original Title

    Bebidas Alcoholicas , Cervezas

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    The document discusses the fermentation process used in beer production. It mentions various types of yeast strains used including Saccharomyces cerevisiae and how they can flocculate at different stages. It also describes the fermentation process beginning with inoculation of must with pure or mother cultures under specific temperature ranges for different beer types. Universal tanks are mentioned as having benefits like lower cost, better control over asepsis and temperature, and ability to separate flocculating yeast.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views10 pages

    Bebidas Alcoholicas, Cervezas

    Uploaded by

    Santiago Mariño N
    The document discusses the fermentation process used in beer production. It mentions various types of yeast strains used including Saccharomyces cerevisiae and how they can flocculate at different stages. It also describes the fermentation process beginning with inoculation of must with pure or mother cultures under specific temperature ranges for different beer types. Universal tanks are mentioned as having benefits like lower cost, better control over asepsis and temperature, and ability to separate flocculating yeast.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 10

    Alcoholic Drinks Tullibardine in Blackford, Scotland

    Liquors of Cundinamarca , Colombia

    Corona, Mexico Nova Shin , Brazil


    Saccharomyces
    cerevisiae
    Contain ethanol

    Fermentation
    Beer
    Good manufacturing process
    Raw
    materials
    Yeast Saccharomyces

    S.cerevisae

    S.Uvarum S.Carlsbergenis S.Sake

    Pasteur effect:
    Fermentation Class:

    1 . Yeast that no flocculate


    2. Yeast that flocculate at the end of
    fermentation.
    3. Stains that flocculates forming very compact
    agglomerates
    4. Yeast that flocculate from the early stages of
    fermentation
    The fermentation process begins with the
    inoculation of the must

    Pure Culture or mother culture

    The temperature to Ale yeast (25-30°C),


    Lager Temperature (10-15°C)
    Universal tank
    • Lower investment cost

    •Great control over the asepsis of fermentation

    •They allow the recovery of CO2 from the top

    •Higher performance

    •Better temperature control

    •Separation of sedimenting flocculating yeast

    • The fermenter can be used as maturing tank

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