啤酒的工业化生产流程后发酵的原理

啤酒的工业化生产流程后发酵的原理
英文回答：
Fermentation is a crucial step in the industrial production process of beer. It is during this stage that yeast converts sugars into alcohol and carbon dioxide, giving beer its characteristic flavor and carbonation. The process of fermentation occurs in large vessels called fermenters or fermentation tanks.
First, after the brewing process, the wort (unfermented beer) is transferred to the fermenter. The wort contains a high concentration of sugars derived from malted grains, such as barley. Yeast is then added to the fermenter, typically in the form of a pure culture. The yeast used in beer production is usually Saccharomyces cerevisiae, a species specifically selected for its ability to ferment sugars and produce alcohol.
Once the yeast is added, fermentation begins. The yeast
consumes the sugars in the wort and produces alcohol, carbon dioxide, and various flavor compounds. The fermentation process typically takes several days to weeks, depending on the specific beer style and desired characteristics.
During fermentation, the yeast metabolizes the sugars in the wort through a process called glycolysis. This metabolic pathway breaks down glucose molecules into pyruvate, releasing energy in the form of ATP. The pyruvate is then further metabolized through the process of fermentation, which can be either aerobic or anaerobic.
In aerobic fermentation, the yeast utilizes oxygen to metabolize the pyruvate, producing carbon dioxide and water as byproducts. This type of fermentation is commonly used in the production of lagers, where the yeast operates at lower temperatures and requires oxygen to carry out its metabolic processes.
On the other hand, anaerobic fermentation occurs in the absence of oxygen. The yeast converts the pyruvate into
ethanol (alcohol) and carbon dioxide, without the
production of water. This type of fermentation is typically used in the production of ales, where the yeast operates at higher temperatures and does not require oxygen for its metabolic processes.
Throughout the fermentation process, the temperature
and other environmental conditions are carefully controlled to ensure optimal yeast activity and flavor development. After fermentation is complete, the beer is usually conditioned and aged before being packaged and distributed.
中文回答：
发酵是啤酒工业化生产过程中的一个关键步骤。

在这个阶段，
酵母将糖转化为酒精和二氧化碳，赋予啤酒其特有的风味和起泡性。

发酵过程发生在被称为发酵罐或发酵槽的大型容器中。

首先，在酿造过程之后，麦汁（未发酵的啤酒）被转移到发酵
罐中。

麦汁中含有来自麦芽谷物（如大麦）的高浓度糖分。

然后将
酵母添加到发酵罐中，通常以纯种培养物的形式添加。

啤酒生产中
使用的酵母通常是酿酒酵母（Saccharomyces cerevisiae），这是
一种专门选择的能够发酵糖分并产生酒精的物种。

酵母添加后，发酵开始。

酵母消耗麦汁中的糖分，产生酒精、
二氧化碳和各种风味化合物。

发酵过程通常需要几天到几周的时间，具体取决于啤酒的种类和所需的特性。

在发酵过程中，酵母通过一种称为糖酵解的过程代谢麦汁中的
糖分。

这种代谢途径将葡萄糖分子分解为丙酮酸，释放出ATP形式
的能量。

然后，丙酮酸通过发酵的过程进一步代谢，发酵可以是需
氧或厌氧的。

在需氧发酵中，酵母利用氧气代谢丙酮酸，产生二氧化碳和水
作为副产物。

这种发酵方式通常用于拉格啤酒的生产，其中酵母在
较低温度下运作，并需要氧气进行代谢过程。

另一方面，厌氧发酵在无氧气的情况下进行。

酵母将丙酮酸转
化为乙醇（酒精）和二氧化碳，而不产生水。

这种发酵方式通常用
于爱尔啤酒的生产，其中酵母在较高温度下运作，并不需要氧气进
行代谢过程。

在整个发酵过程中，温度和其他环境条件被精确控制，以确保
酵母的最佳活性和风味发展。

发酵完成后，啤酒通常会经过调理和陈化，然后进行包装和分销。