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Traditional beer fermentation processes can be divided into two categories: fermentaion from below and fermentation from above. The yeasts used in both processes are different, therefore, the fermentation techniques, equipment and conditions are not the same, resulting in different flavors of the beer. Generally, fermentation from below takes a longer time; fermentation from above is faster, but the beer has a shorter storage time. In recent years, based on scientific research, we gained a better understanding of the mechanisms of beer fermentation and improved the fermentation processes. Using "One Can Method", we simplified production processes, early and late fermentation stages are no longer strictly divided. Production time is shortened. This lowered both the cost of production and loss of beer in production process, achieving cost-saving by cutting labour and cleaning expenses. However, a new technology need to be supported by advanced equipments. Cone-shaped can is a widely used large-capacity new equipment. It has the advantages of lower investment cost, improving working conditions of workers and adaptable to large-scale production. Ensuring the quality of the beers, it can at the same time satisfy the need of fast fermentation.

Keyword : fermentation process, yeast, barley juice, cone-shaped cans

我用GOOGLE。Traditional beer fermentation and fermentation processes divided into the following two categories above fermentation, the yeast used both as a result of the different bacteria, the fermentation process and equipment conditions are not the same, for a different flavor of the beer, the general said, following fermentation of beer production for a long time; Fermentation in beer mature faster, but keep short. In recent years, scientific research basis, a better understanding of the mechanisms of beer fermentation, improved fermentation processes, using a jar France, simplified production processes, before and after the yeast is no longer strictly divided, shortened production time; Lowering production costs and beer losses; And the cleansing of the labour cost savings. However, an advanced technology, advanced equipment must be ensured in order to achieve. Cone cans is now a more general application of the new equipment in large-capacity, it has saved investment, operate and improve the working environment of workers to adapt to the characteristics of large-scale production, quality beer in the context of ensuring that it is fully capable to meet the needs of rapid fermentation. Keyword : fermentation process, yeast, Maizhi, cone cans

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The traditional fermented craft of beer is divided into the following ferment two major types and fermented above, the two because of difference of bacterium of yeast adopted, fermented craft its and apparatus terms different , beer offered to make flavor too different, generally speaking, following fermented beer produce time to be longer; The fermented beer in the above is ripe and fast, but holding time is short. In recent years , on the basis of scientific research , further realize fermented mechanism of beer, have improve the fermented craft, has adopted a pot of laws , has simplified the production process, it is ago, after ferment no longer strictly divide,it is for time not to shorten; Have reduced production cost and beer to lose; Have saved the workforce and washed the expenses. However, an advanced craft , there must be advanced apparatus to guarantee, could realize . The toper pot adopts the new apparatus which is suitable for the large more capacity than the ordinary one at present, it saves investment, easy and simple to handle, improve worker's working environment , can adapt to the characteristic of producing on a large scale etc. , on the premise of guaranteeing beer quality, it can totally meet the need of fermenting fast . Keyword: Fermented craft , yeast , wheat juice , toper pot