There is a wide variety of beers around the world, and even different names are given to different classifications.

The classification methods of beer alone mainly include process classification, yeast classification, color classification, sterilization classification, and source code concentration.

Not to mention the categories under each category.

Dry beer, whole malt beer, draft beer, dark beer, and draft beer are often referred to according to the process.

If we talk about the classification by yeast, there are two main types of beer.

Top fermentation (also known as Ale). Beer fermented with this yeast is fermented by a large amount of foam accumulation on the surface of the liquid during the fermentation process. The beer fermented in this way is suitable for a high temperature environment of 16~24°C.

Bottom fermentation (also known as Lager). As the name suggests, this brewer's yeast ferments at the bottom, which requires a lower fermentation temperature and a lower alcohol content. The representative of this type of beer is the lager beer, which is commonly drunk in China.

Brewer's yeast refers to the yeast used to brew beer. It is a typical top-fermenting yeast commonly used in beer production. The bacteria has high vitamin and protein content, and can be used as edible, medicinal and feed yeast.

Most brewer's yeast is single-celled, generally oval, round, cylindrical or lemon-shaped, with a size of about 1~30μm. The longest can reach 100 μm.

The selection of deep-sample yeast for winemaking mainly depends on three conditions: the degree of fermentation of the yeast, the sedimentation effect of the yeast and the fermentation temperature of the yeast.

The degree of yeast fermentation directly affects the alcohol content of the beer. Yeast with a high degree of fermentation has a relatively high alcohol content due to sufficient sugar consumption.

When brewing beer at home, if the effect of yeast precipitation is not good, it is necessary to extend the storage time, reduce the temperature and other methods to make the yeast sink as much as possible.

There are two forms of brewer's yeast: dry yeast, liquid yeast.

There are fewer types of dry yeast, generally Ale yeast, and there are almost no lager dry yeasts. Liquid yeast is also called fresh yeast, and there are many types of it.

Zhou Lin's brewery uses ale yeast.

"Simulate the beer production process with this batch of yeast." Chen Cheng said.

【Okay】

What Chen Cheng did not expect was that the simulation process projected by the supercomputer was not a macroscopic production process in various equipment, but a microscopic fermentation process of yeast in the malt solution, which allowed Chen Cheng to observe the reproductive characteristics of yeast more clearly.

In addition to the precise control of the fermentation temperature of the yeast, the state of the yeast is also the most important part of the quality of beer fermentation.

Yeast is a living yeast, and like any organism used to reproduce and develop, brewer's yeast used for fermentation needs to be young, healthy, vigorous, and not contaminated with other bacteria.

From the batch of yeast scanned, the system selected the yeast with the best physiological characteristics, higher purity and more robustness.

"The Legend of the Fairy Tree"

In this way, the beer is of the best quality.

The physiological characteristics of the strain should be ideal, such as good fermentation performance and fast reproduction. The strains are of high purity and cannot be mixed with bacteria and wild yeast and other miscellaneous bacteria. Yeast needs to be strong and vigorous in order to quickly reproduce more next-generation yeast.

This is called the father's choice is good, and the doll is good.

Chen Cheng watched as generations of yeasts quickly multiply in the malt solution, and then they multiplied, breaking down the malt into alcohol and carbon dioxide.

The whole brewing technique is based on yeast fermentation in the absence of oxygen, which breaks down glucose into alcohol and carbon dioxide.

When making wine, the number of yeast added first is too small, so it is necessary for yeast to grow and multiply in large quantities, and this process is the oxygen consumption stage, which requires a period of air to be introduced first, so that the yeast can carry out aerobic respiration first and quickly increase the number of yeasts.

Alcohol is not produced in this phase because in the case of aerobic respiration, the yeast breaks down organic matter into carbon dioxide and water.

After the yeast has multiplied enough to the extent that the air needs to be insulated. After the oxygen is depleted, the yeast undergoes anaerobic respiration to break down the sugars into alcohol and water.

At the end of this stage, the sake is basically brewed.

Of course, there are many other processes involved, but the knowledge is made, and it has nothing to do with the basic principle.

After the system simulation was completed, Chen Cheng asked the system to give the taste evaluation of this batch of beer.

[The taste degree of this simulation is 25% higher than that of the original product]

Chen Cheng thought about it, most likely because the supercomputer uses an ideal simulation, which is still different from the temperature control and environmental cleanliness in the actual production process.

However, he quickly dismissed his suspicions.

Is the impact of the production process so great?

The difference in taste of 25% is probably not within the scope of quality control of the production process.

"Why is the difference so big?" Chen Cheng asked.

[After analysis, the production process affects 11%, and yeast affects 14%]

"Yeast effects?"

He can understand the differences in the production process, what is the difference in yeast influence?

[The yeast screened this time has higher purity and more stable genetic performance]

"No, isn't yeast very low?" Chen Cheng wondered.

He had previously learned about yeast propagation, mostly through budding.

There are four ways of reproduction of yeasts: budding, fission, bud splitting, and ascospores.

Bud breeding is the main mode of asexual reproduction of yeasts.

At the centrosome of the nucleus, after the hydrolase breaks down the polysaccharide in the cell wall, the cell wall gradually thins, causing the cell surface to protrude outward, and small buds will slowly emerge from it.

In the bud, it will enter the cytoplasm, organelles, and partially enlarged and elongated nuclei, and the mother cell will transport nuclear substances, mitochondria, ribosomes, vacuoles, etc. to the bud cells. After the bud grows to its normal size, it will detach from the parent cell and eventually become a separate cell.

Schizon mainly refers to the division of the mother into new individuals of the same size and shape through binary or double division. Some yeast species, through cell division, form two daughter bodies that are identical to the mother, a process similar to the process of bacterial division.

Bud dehiscence is the main manifestation of the mother cell budding at only one end, and a septum will be formed at the base of the bud. After division, the daughter cells are mainly bottle-shaped.

Spore proliferation is when yeast is malnourished, and some yeasts can reproduce through sexual reproduction. Yeast will form 4 spores, which will only germinate when the environment is suitable.

"Analyze the proportions of yeast reproduction patterns throughout the process." Chen Cheng said.

In less than half a minute, the system gave an answer.

[Budding 52%, Splitting 15%, Bud Splitting 17%, Spore 16%]

"The percentage of this spore proliferation is a bit high!" Chen Cheng touched his chin and said.