Beer is produced by fermentation during brewing. Here are the general steps:
1. Malt and hot water mix: malt is added to hot water, and the enzyme activity in malt is controlled by the water temperature to promote the conversion of starch into fermentable sugars.
2. Saccharification: The mixture is kept within a certain temperature range to enable enzymes in the malt to break down starch and convert it into various sugars, such as glucose and maltose.
3. Boil: Boil the resulting liquid (called saccharification liquid or saccharification syrup) and add hops to provide bitterness and aroma.
4. Cooling: Cool the boiled liquid quickly to prevent bacterial infection.
5. Fermentation: Transfer the cooled liquid to the fermenter and add the yeast. Yeast consume sugars and produce carbon dioxide and alcohol.
6. Carbonation and aging: During fermentation, carbon dioxide dissolves in the liquid, giving the beer a frothy state. The beer is then aged for a period of time to develop a richer taste and flavour.
When you open a beer bottle or can, because the carbon dioxide pressure inside the bottle or can is higher than the atmospheric pressure, the carbon dioxide will decompose from the liquid and bubble, thus forming the phenomenon of bubbling.
It is worth noting that for safety and to avoid excessive pressure resulting in explosion, beer bottles or cans will use a special seal design to control the release of carbon dioxide and maintain the appropriate pressure.
Beer is made from malt, and in the process of brewing, carbon dioxide is produced. When we open the bottle, the bottle contains a lot of carbon dioxide gas will spill out.
It's caused by carbon dioxide escaping
After the beer bottle or can is finished, carbon dioxide is added to the beer to ferment it
When the beer is opened, the carbon dioxide has no place to disperse, some of it compresses to the bottom of the liquid, and the other part rises to the liquid level
When a sudden transient or impact occurs at the mouth of the bottle or tank, carbon dioxide molecules are quickly stirred and accumulate on the liquid surface
Because these molecules are caught between pressure and tension, they escape and squirt out into the air, taking the beer with them
1. Beer is produced by the fermentation process. 2. The fermentation of beer is caused by the breakdown of sugars in the malt by yeast.
Yeast will convert sugar into carbon dioxide and alcohol, of which carbon dioxide is released during fermentation to form bubbles in beer. 3. In the beer brewing process, the malt goes through the steps of grinding, saccharification, boiling, etc., and then yeast is added for fermentation.
The carbon dioxide produced during the fermentation process will be enclosed in the container, and when the pressure is increased to a certain degree, the carbon dioxide will emerge from the liquid through the principle of reducing the solubility of the gas, forming bubbles in the beer.
After opening the cap of the beer bottle, the beer inside the bottle will suddenly decompress, which will cause the small bubbles that have formed to expand and quickly escape the bottle, forming a lot of bubbles, which will cause the beer to pop out.
Because the bubbles in beer are carbon dioxide gas dissolved in beer under high pressure. Usually the beer bottle lid tightly covers the mouth of the bottle, so that the bottle maintains a certain pressure, the carbon dioxide in the beer will not come out.
Once the cap is lifted, the pressure is lowered, and the carbon dioxide gas dissolved in the beer escapes from the beer as a large number of bubbles rise.