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Biochemical and biological processes take place during the 4 main stages of the brewing process.
Stage 3: Main fermentation
The clarified, cooled and oxygenated wort is transferred to cylindroconical double walled tanks with a usable volume of 40hl (2 brews are needed to fill one tank).
Each fermenting tank is inoculated with several litres of fresh yeast of the Saccharomyces cerevisiae type. Yeast is a single cell organism classed as a fungus.
The main fermentation stage is characterised by intense activity of the yeast, which releases large amounts of carbon dioxide and heat. The yeast transforms the sugars into alcohol (ethanol) and carbon dioxide which is also accompanied by the formation of aromatic compounds such as higher alcohols, acids and esters. Around 10 grams of yeast is all that is needed to make one litre of beer.
After ten days or so, the fermentation stops. The beer is sent to storage.