Research And Application Of Very High Gravity Brewing In The Brewing Industry

A brewer's yeast F was used as original strain in the article. The brewer's yeast F20 which suits to very high gravity brewing was obtained by laser-LiCl cooperative mutagenesis and domestication of high alcohol and osmotic pressure. Its fermentation performance improved with original strain.We could gain the very high gravity wort by using barley syrup, and barley is the major material. The mashing, fermentation and post-dilution process of very high gravity brewing (180P-200P)were investigated lab and pilot plant,respectively.The very high gravity brewing technique was gradually improved by adjusting brewing process during fermentation.we detected physiochemical indexes and degustation test with very high gravity brewed beer,the results showed that the main flavor of VHG beer and popular beer were similar. The very high gravity brewed beer was lower attenuation degree, lower color,higher nonbiological stability and stronger antioxidative ability .And its ester flavour was obvious, mouthfeel was light and sterling.In a word, very high gravity brewing process increases beer production and reduces production cost. It is great development in the brewing industry.