醗酵におよぼす醗酵容器形状の影響について : (第2報)醗酵酸醪の流動と醗酵経過の関係

概要

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In a previous paper the effect of the shape of the fermentation vessel on the "spouting" of sedimented yeast by CO_2 gas produced by fermentation which accerelates brewing was reported. In this paper the relation between the shape of fermentation vessel and the movement of wort was dealt with.The major factors affecting the fermentation rate were suggested to be the "spouting" and the movement of wort, of which state and rate were found to be extreamely affected by the shape of the fermenter. The inverted "truncated pyramid" shaped vessel was found to give the fastest stream of convection and fermentation of various shaped vessels tested. Moreover its narrow bottom area of the fermenter caused a thicker sedimented yeast layer that resulted move violent "spouting", increase in suspended yeast in the wort and more active fermentation. The effect of the bottom area reduction was also confirmed by the comparison of fermentation processes in two vessels of the same shape with and without "multi-coned plate" at the bottom.From these results, it was suggested that the movement of wort as well as the "spouting" is affected by the vessel design. These factors were suggested to affect the fermentation rate singly and conjugated.
社団法人日本生物工学会の論文
1966-03-25