Carbon dioxide beer fermentation

Breweries. Air conditioning and the extensive use of refrigeration are necessary to provide controEed temperature in wort cooling, fermentation, storage, and final packaging of the finished beer. Sanitation and removal of carbon dioxide are important aspects of this appHcation (see... 

The use of hops in the form of hop extract has spread rapidly the yield of the extract is better, yet insufficient. The production of a satisfactory hop extract quahty, ie, no taste difference to beer hopped by using other "natural" hop products, has appeared to be a science or art in itself Use of the right solvent and distillation is the key point, and many unsuccessful attempts have been made. The latest and most successful method, using the so-called Hquid carbon dioxide extraction, meets the high quaUty demands almost perfecdy. Preisomerization of the resins makes it uimecessary to boil them with the wort they can be added directly to the finished beer to avoid poor yield (through boiling) and the loss of resins (during fermentation). 

Jan Baptist van Helmontj 1577-1644. Belgian physician and chemist who made a detailed study of carbon dioxide (gas sylvestre) and understood its preparation by the burning of charcoal or other carbonaceous organic material, by fermentation of beer and wine, and by action of vinegar on shells and limestone. See also ref. (86). 

Several methods of carbon dioxide production are in commercial use. These include the reaction between sulphuric acid and sodium bicarbonate, the combustion of fuel oil, the extraction of carbon dioxide from the flue gas of a boiler or similar heating facility, the distillation of alcohol and the fermentation of beer carbon dioxide is also a byproduct of fertiliser manufacture. Following manufacture the gas must be cleaned to ensure it is free from impurities and is fit for purpose. Two typical processes are described below. 

Above this range some flavor elements are lost with the carbon dioxide bubbles leaving the wort, and head (froth) formation of the finished beer is poor. This is why refrigeration is normally used to maintain fermentation temperatures in this optimum range. 

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