Pay attention! Yeast autolysis can cause great damage to the taste of beer!

beer production equipment are made in production need to add the yeast, the use of yeast to ensure good fermentation effect, but using yeast don't tend to cause problems at the time, more serious is the yeast autolysis, the generation of this phenomenon is the death of the yeast precipitation, if appear the phenomenon, will directly affect the taste of beer, then detailed introduce for everybody.

　　1 . The production of beer yeast 'taste'. Yeast self dissolves, a large number of production material in the cell into the beer, add 'yeast flavor' to beer. Its typical level kwai acid ethyl ester, if the content is more than 1. 510 - 6 ( 1. 5ppm ) That will be uncomfortable.
　　2 . The bitterness and astringency of beer stronger. Yeast autolysis after the release of many amino acids are substances, enter the beer strengthened the bitter taste of beer, commonly known as 'bitter' yeast, astringency is enhanced, reduced the fresh degree of beer.
　　3 . Produce diacetyl flavour. After beer production equipment used in the yeast autolysis cells has yet to break down the diacetyl and its precursors of acetyl lactic acid become into beer, acetyl decarboxylase make beer the diacetyl content increased, then more than standard products is unqualified, again drink
4. Affect the stability of beer. After the yeast autolysis of autolytic enzyme decomposition from protein production system of large, medium and small molecules, nitrogenous substance affects a filter to remove the mixing degree of beer, beer light precipitation. Ph change also destroyed the beer colloid balance, stability.
　　5 . The influence of beer foam. Yeast nucleic acid in the solution in the class to increase the amount of total acid in beer, on the other hand, protein decomposing enzyme release beer into the after hydrolysis the foaming proteins in beer, damage beer foam foaming ability and durability.
　　6 . The acidity of beer. Yeast nucleic acid in the solution class increases the amount of total acid in beer. Protein material, on the other hand, in the process of acid-base titration reaction with naoh degeneration, naoh titration consumption increases, the calculation results to make the total acid content increased. Yeast autolysis amino acid and protein released after will change the ph value of beer. Amino acids, protein due to their high isoelectric point, the rise of the ph value of the beer, but beer itself with buffering capacity, so the change of the ph value of the beer is not a linear relationship.

that's beer production equipment in the production of adding yeast autolysis will introduction to the impact of beer, so in the later processing need to be pay attention, prevent yeast damage effect to the taste of beer as a whole. If appear this kind of problem need to stop to check in time, change the new yeast.