The CO2 in beer

Mar 18, 2017
helen

7998
carbonating beer

The CO2 in beer

Under the traditional beer production method, the beer saturation generally reply on the CO2 produced during fermentation. But in the modern fermenting process, it is available to do carbonation with some devices, which greatly reduced the total production time.

The CO2 that slowly dissolved in beer under low temperature is easily to combine with some ingredients in beer, it makes the beer with higher stability and good for the foam retention and prevent contamination of bacteria. And precipitated part of the hops resin which makes the bitterness more softer.

In generally, the CO2 content in finished beer should be at about 0.5%.
How much CO2 dissolved in beer is related to the tank pressure and the beer storage temperature. The higher of the tank, the lower of the temperature, the more CO2 will be dissolved in beer. Under constant pressure, the CO2 in beer will reduce 0.01% for each degree rise in temperature; under the isothermal conditions, the CO2 will increase 0.03-0.04% for each 0.01Mpa rise in pressure.

Generally the CO2 content of beer at the bottom of storage tank is higher than upper beer. 1m beer height will produce about 0.01MPa pressure, and the CO2 content will improve 0.03~0.04%.

Edited by Laura
Sales Manager in Tiantai Company
Email: trade@cnbrewery.com