| 摘要 |
Lager-cellar or fermentation-cellar yeast is mixed with an extraction liquid prior to centrifugal processing, increasing the percentage of recovered beer. To keep the contact time brief the extraction liuquid is not mixed with the yeast until just upstream of the intake into the centrifuge. The total requisite volume of extraction liquid is made available in a recirculation tank and circulated through the centrifuge until all the yeast has been processed. The extraction liquid is maintained at a temperature no higher than +2 DEG C. The low temperature and brief contact time prevent the transition of yeast-metabolism products into the extraction liquid. |
