Fermentation is a metabolic process that is used to obtain energy and nutrients from certain organic compounds. An important characteristic of fermentation is that it is an anaerobic reaction, which means that it occurs in the absence of oxygen.

The fermentations of sugars and alcohols, while the bacteria hydrated in lactic acid, fermentation, wine, wine, yogurt and cheeses, among others.The alcoholic fermentation is carried out mainly by yeasts of the genus Saccharomyces, which are unicellular fungi that, depending on the species, are used in the production of bread, beer or wine.

It is a biological process of fermentation in the absence of air (origin), caused by the activity of some microorganisms that process carbohydrates (as a rule sugars: as can be for example glucose, fructose, sucrose, starch , etc.) to obtain an alcohol product in the form of ethanol, carbon dioxide (CO2) in the form of gas and some ATP molecules that are consumed by the microorganisms themselves in their anaerobic cellular cellular metabolism

There are 3 types of fermentation:

  1. High fermentation, which corresponds to the floating yeasts (Saccharomyces cerevisiae), which Ale beer generates. High fermentation results in fruity flavors.
  2. Low fermentation, corresponds to the yeasts that go to the bottom during the fermentation Saccharomyces carlsbergensis or Saccharomyces uvarum that is used to make Lager beer.
  3. Spontaneous fermentation is made in and around Brussels, in the valley of the Zenne river in Brussels. It is the oldest type of beer that is known and no yeast is added, the quality, the contact with the ambient air, the natural micro fauna existing in the brewery, giving rise to a spontaneous fermentation. It is characterized by its high acidity. They are wheat beers composed of 70% malt and 30% wheat. To this type of beers are usually added in the second fermentation the addition of cherries or raspberries, obtaining the “Kriek”. Spontaneous or Lambic, Gueuze, Kriek, Raspberry and Peach, with a time of up to 3 years of fermentation.

ECN Solutions Temperature control:

Once the must converts the starch into simpler sugars and has been flavored with hops, it is now available for fermentation.

The must is passed and tanks with different capacities to be fermented, conveniently, in this process alcohol (OH) and CO2 are obtained.

At this stage of the brewing process, the must has a temperature between 10 and 11 degrees Celsius for the yeast.

At this point a mixture of air and yeast was injected so that the fermentation will be published for several days (between five and ten, responses of the recipe). This process of fermentation of the must is exothermic and releases large amounts of calories that make the tanks are constantly cooled so that the sea is possible to stabilize the temperature. (The stabilized temperature will depend to a great extent on the type of fermented and at the time of the type of yeast).

To be able to stabilize the temperature, inside the tank there is a snake in which cold water is circulated between 2 and 5 ° C. The process has parameters already defined. The fermentation control is determined by several temperature changes during the process.

Therefore, an efficient control of the temperature is necessary to control the different stages of the fermentation.