| 摘要 |
An improved beer brewing process, is new. In beer brewing process, a colony of yeast cells is established in a tank (2) by wort fermentation, where they continually multiply. A continual supply of fresh wort is fed to the tank (2), while yeast cells are simultaneously drawn from the tank. The rate of yeast cell multiplication is affected within the tank (2) by one or more parameters which is varied in accordance with the yeast concentration and rate of reproduction in the tank. The parameter is regulated to maintain a quasi-stationary and homogenous condition in the production of yeast, maintaining especially a condition of high-headed floating scum. The regulating parameter may be the temperature, the ratio of fresh incoming ingredients to spent nutrients, oxygen content, mixer power, the pH level, cell density, and yeast metabolism especially oxygen demand or carbon dioxide release.
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