|
CELLAR
| With the maturation name the following stage to the fermentation is distinguished and includes/understands all along aque lasts the beer in the tanks to low temperature before being filtered. Commonly it is divided in two stages that are finished rest and, between the rest and the finished one can have a prefiltration, precooling and precarbonation. The maturation can be done: | ||
| Two
stages
Rest and finished and during the rest making one second fermentation, in the passage of rest to finished the temperature is of 2 to 3ºC. and in finished it is possible to be cooled to -1ºC. |
To
ferment until the extract limit
This system is American and in the passage of fermentation to rest the cooling takes place and between finished rest and, precarbonation, prefiltration and precooling and during the final filtration cooling is also made. | |
| The objectives of the Cellar | ||
| they are to accumulate or
to store beer, to let settle in natural form the amorphous matter and the
leavening that still the beer has, refinement of the flavor by elimination
of the volatile substances that cause the green flavor, separation
by precipitation of the compounds that form to the cooled being the beer,
is very important to consider that the beer clouds the being cooled after
to be filtered, another one of the objectives is to complete the
attenuation limit that has not been reached in the fermentation and also
it looks for to carbonate the beer.
When receiving the beer in a maturation tank is necessary to contrapresionar to avoid the exit of gas and the foam formation. It is a factor that can contribute to the foam deficiency. During the maturation the beer must stay under pressure of 0,3 to 0,5 atmospheres to avoid the oxidation and to facilitate the clarification (the leavening with pressure tends to settle and but with cold) and is avoided the excess of purge. To the receipt the back pressure can be with air or carbon dioxide gas. Later it is let lower the pressure with the intention of carrying out purge and eliminating air in the empty part of the tank. Soon it is closed and something of pressure is maintained because if no, there is elimination of many volatile substances and the aroma of the beer is affected. The tank does not fill completely If the maturation is very long or prolonged the flavor too much is smoothed, lost body, lost bitter and been very simple aside from that he is very expensive to have long maturations, because many are needed tanques.generalmente leaves 2 to 5% of free camera. |
With
respect to the temperature of beer in maturation it is specified between
-2 and 0.ºC if it becomes second maturation goes to the stage of rest of 2
to 3ºC. and when one goes to the finished one it cools to -2ºC. If he is
greater of 0ºC.puede to appear autólisis of the leavening that passes to
maturation affecting the flavor, coagulations of the substances that
precipitate in cold (proteosas or peptonas - tannins) and therefore
unstable beers are obtained chemically, also by this high temperature
appear does not obtain a good clarification and therefore very cloudy
beers at the end of the maturation which they cause problems in the
filtration. When raising the temperature can be increased the effect of
the oxidation.
In reference to the time of the maturation when one becomes in a single stage it leaves of 2 3 weeks. When it is in two stages the time of the first hard stage commonly 2 weeks and the finished time of or second hard stage approximately one week. The production must be programmed in such a way that the beer has a uniform maturation. If the time is short less than 15 days it is possible that a green flavor is obtained, do not precipitate the substances that cause deficient persistence of chemical agents, does not clarify the beer well originating filtration problems. |
|
| At the end of the
maturation as it is going away to carry out a filtration and therefore an
elimination of the leavening will have to protect the beer adding to him
antirust so that they are combined with oxygen and to avoid that it is
combined with the beer having been able to use ascórbico acid or
bisulphite of sodium or potassium and to improve the clarification of the
beer clarificantes are used that can be gelatin, shaving and a mixture of
bentonita with tánico acid. The normal clarification of the beer in
maturation is affected by very fresh Maltas without the due time of rest,
high temperatures in maturation, stop residual fermentable extract, just a
short time of maturation, lack of positive pressure in the tanks of
maturation and also by Maltas badly modified or with a high glucanos beta
content.
In order to protect the beer against the fine turbiedad or by cold stabilizers are used who are proteolytic enzymes of vegetal origin like the papaina of papaya or the bromelina of the fragmentation hand grenade. The effect of the stabilizers against the turbiedad by cold is to degrade proteins, proteosas and peptonas until polypeptides so that they are not combined with the antocianógenos and not forms proteins tannins that cause turbiedad, these are added generally before the filtration. |
