小スケールのビール醸造に対する発酵容器形状の影響について

概要

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The experiments were carried out to coincide with the small scale brewing to the commercial plant scale in the fermentation vessel. The yeast in suspension and the attenuation of wort were not influenced by the section areas of vessels in the range from 10mm to 70mm in glass cylinders, but remarkably affected by the depth of wort in vessels from 75mm to 1900mm. The deeper the wort was, the more the number of yeast in suspension increased. It was proved that such a phenomenon was induced by the "spouting effect" which depended on the large CO_2 bubbles from the sedimented yeast layer. The inverted frustum vessel of pyramid-shape was used in further tests and compared with the effects of the square pillar-shaped vessel. Since the sedimentary yeast in the frustum vessel settled on the bottom that had a comparatively narrower area than the surface of wort, the yeast layer in the former vessel was as thick as in the latter vessel during fermentation, in spite of the difference of vessel design. So it seems that the yeast in suspension even in this frustum vesel, which lacks sufficient depth, can be maintained in enough number at racking by means of the spouting of yeast masses carried with CO_2 bubbles from the yeast layer. Based on these results, a fermenter of pilot plant scale brewing (100L.) was produced.
社団法人日本生物工学会の論文
1965-01-25