USAGE OF CARBON DI-OXIDE
IN BEER MAKING
There are four main ingredients
in beer namely barley, water, hops and yeast.
In brewing, a process called the mash converts
the starches in the malted barley into fermentable
sugars. The next step in the beer brewing
process is called the boil.
During fermentation process,
yeast converts the glucose in the wort to
ethyl alcohol and carbon dioxide gas and
this giving the beer both its alcohol content
and its carbonation. When the specific gravity
has reached a predetermined level, addition
of carbon dioxide is stopped. As the fermentation
continues, production of Co2 also continues.
This is how the beer gets most of its carbonation,
and the rest will be added manually later
in the process. Extra needed quantities
of carbon dioxide is added at the end. After
that, the beer bottle is closed with cap.
Purging the beer bottle with
Co2 several times before it is filled is
also taking place in the industry. The bottles
are pressurized with Co2 so that when the
beer is forced into the bottles under pressure
it doesn't foam up too much.
supplies food grade Co2 to the major breweries.
any information / Co2 requirements,
VI Floor, Dhun Building, # 84, (Old No.
827), Anna Salai, Chennai-600 002.
Phone : 91 - 044 - 2852
1644 / 2852 1467 / 2852 0657 / 2852 0870
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