Control the higher alcohols content in beer, is not so difficult as you think

Many craft in the small white in our group often hear some & other; Wine throughout the old driver &; Say something sounds a bit afraid, such as & other; He brewed beer higher alcohols is too high, after drinking a headache for half a day & throughout; , leading to a small white are worried about their own senior high alcohol wine happen, brewed wine began the boat! Today we have detailed talk about higher alcohols is how to? What are the characteristics? How to reduce higher alcohol? 1: how to generate high alcohols? Higher alcohols are the main components of the beer fermentation metabolic by-products, mainly formed in the fermentation period, the yeast breeding process, the highest content and isoamyl alcohol. 2: what's the feature of higher alcohol? Higher alcohols has a significant influence on beer flavor, more than a certain content ( Isoamyl alcohol the threshold of 50 mg/L) , with a distinct smell of fusel ( The smell of socks, the flavor of the cylindrical pen ink) , in short, its content is more than 80 m/L ( Actually there and ester proportion relations, generally in the 5-1 is better) Can cause & other; Top & throughout; The feeling of 3: how to reduce higher alcohol ( Isoamyl alcohol) Produced by the above this paper introduces the principle of higher alcohols produced, we want to control to reduce higher alcohol to implement A need from the following several aspects: yeast because yeast species we craft lovers are common dry yeast is to choose the time, so this article we't here, remember different higher alcohols produced by the yeast strain difference is very big, so to make different types of beer, want to choose the correct yeast strain B: yeast value-added higher alcohols is the influence of yeast breeding ( When fermenting yeast into aerobic phase and anaerobic fermentation stage) By-products, so the greater the yeast multiple, formation of higher alcohols, the more so limit yeast breeding density is very important. General yeast multiple control in 3 ~ 4 times, Breeding said three to four times more popular is one yeast into 3 or 4) Is better. Such as yeast inoculation in 10 million per milliliter, yeast breeding density in 40 million about the best (highest Behind this breed multiples to leave a message if you do not understand the background and speak out again fine articles) Improving C fermentation temperature fermentation temperature, yeast breeding, will be conducive to the formation of higher alcohols ( Select your chosen yeast suitable temperature) D quantity of inoculation quantity is higher, the new yeast cells is less, can reduce the production of higher alcohols, inoculation amount if too low, the new cell reproduction is overmuch, would lead to higher alcohol too much, Different craft, yeast inoculation content is different, but the highest concentration of 4 general recommendation yeast. 80 million - 5. 40 million). E: yeast autolyzed yeast in the storage stage, in the event of yeast autolysis, autolyzed yeast can increase the nutrition in beer, let the other active yeast ( In the case of allowed temperature) Began breeding, producing higher alcohols. When fermentation degree up to 30% 70% of higher alcohols has been formed, when the fermentation degree of 60% or so, higher alcohols has been basically formed, so can improve appropriately raise the temperature, Behind this is the article to introduce the rise of temperature reduction of diacetyl) , has no influence on the formation of higher alcohols in the previous: the development of fresh beer barrels next article: beer equipment brewing process is