A Complete Analysis Of The Working Principle Of Beer Fermentation Tanks

In the modern beer brewing system, the fermentation tank is undoubtedly the "heart" equipment in the entire process. It not only undertakes the key biochemical reaction process of converting saccharification liquid into beer liquid, but also directly determines the flavor, quality, stability and brewing efficiency of beer. For beer equipment manufacturers, brewers and investors, a deep understanding of the working principle, structural composition and compatibility of the fermentation tank with the brewing process is the key to optimizing production and improving product quality.

Functions and Roles of Beer Fermentation Tanks

In the beer brewing process, the fermentation tank undertakes the core reaction task of yeast metabolizing sugars, producing alcohol and carbon dioxide. This process is called alcohol fermentation, which is the process of yeast converting sugars such as maltose and glucose into alcohol in an anaerobic environment.

The core tasks of the fermentation tank include:

Providing a suitable environment for yeast to survive and reproduce

Maintaining stable temperature and pressure conditions

Ensuring airtightness to prevent external bacteria contamination

Facilitating the discharge or recycling of carbon dioxide

Realizing the precipitation, stratification and sake discharge in the late stage of liquid fermentation

It can be seen that the fermentation tank is not just a container, it is a highly integrated automated equipment system with temperature control, pressure regulation, stirring and cleaning.

Structural composition of beer fermentation tanks

Modern beer fermentation tanks are usually vertical cylindrical conical tanks (Cylindroconical Fermenter), which are composed of multiple functional structures:

1. Main tank body (Shell)

Made of food-grade stainless steel (such as SUS 304 or 316L), ensuring corrosion resistance, easy cleaning, and strong pressure resistance. The main tank body is usually divided into a barrel section and a cone bottom section, in which the cone bottom design facilitates yeast recovery and sake discharge.

2. Cooling jacket (Glycol Jacket)

Used to pass cooling medium (ethylene glycol solution) to achieve temperature-controlled fermentation. Usually set in the middle and lower part of the tank and the cone section, with the temperature control probe to achieve multi-stage temperature zone management.

3. Pressure valve system (PRV)

Used to adjust the internal pressure of the fermentation tank to prevent danger caused by overpressure in the tank, while maintaining the positive pressure environment required for fermentation.

4. Temperature control system

Equipped with temperature sensors and control instruments to accurately monitor and adjust the fermentation temperature, usually linked to the refrigeration system.

5. Sampling port and observation port

It is convenient to take samples and analyze them during the fermentation process, and detect the fermentation status in real time.

6. CIP cleaning ball

It is used for spraying the CIP (cleaning in place) system to remove the residue and microorganisms in the tank to ensure the hygiene level.

7. Wine outlet and yeast outlet

The lower wine outlet is convenient for separating sake and sludge, and the cone bottom is equipped with an independent yeast outlet to facilitate the recovery of active yeast for the next batch of fermentation.

Analysis of the working principle of beer fermentation tank

The core working principle of beer fermentation tank can be summarized as "temperature control, pressure control, airtightness, stirring (optional)" four aspects, and efficient fermentation can be achieved through the following steps:

Step 1: Feeding and inoculation

The saccharification liquid is cooled from the saccharification system to the required fermentation temperature (such as 10-15°C for lager, 18-25°C for ale) through heat exchange, pumped into the fermentation tank, and yeast liquid is added.

Step 2: Temperature-controlled fermentation

The fermentation tank circulates cooling liquid or heating system through the jacket to stably maintain the optimal fermentation temperature of yeast, avoiding drastic temperature fluctuations that lead to yeast inactivation or increase of by-products.

Step 3: Pressure-controlled fermentation

A large amount of CO₂ is produced during the fermentation process. The pressure regulating valve ensures that the tank maintains a constant pressure, such as 0.1~0.2MPa, which is conducive to gas production and avoids damage to the tank body.

Step 4: Discharge fermentation by-products

CO₂ is automatically discharged through the exhaust valve or introduced into the storage tank for recovery; the active yeast settles to the bottom of the cone and can be regularly cleaned or recycled through the lower yeast discharge port.

Step 5: Late aging (some fermentation tanks also serve as aging tanks)

After completing the primary fermentation in the fermentation tank, some factories continue to perform low-temperature aging in the original tank to make the wine clear, the flavor stable, and the secondary fermentation more complete.

With the rise of global craft beer culture, the demand for high-quality, cost-effective fermentation tanks abroad continues to grow. Fermentation tanks made in China have been continuously improving in design standards, production accuracy, and automation, and have become an important supply force in the global brewing equipment market.

As a professional beer equipment manufacturer in China, we provide one-stop solutions from process design, equipment selection to installation and commissioning. Whether you are a start-up craft brewery or a chain brand factory, we can customize an efficient, stable, and intelligent fermentation equipment system for you.