Views:8523 Author:Alice Publish Time: 2021-02-01 Origin:https://www.downtheroadbrewery.com/
The dissolved carbon dioxide in beer is conducive to the foaming of beer, which gives beer a CO2 taste, helps to prevent the oxidation of beer, and makes the bitter taste of beer more soft. High concentration dilution method can increase production capacity and reduce cost. However, the problem of insufficient CO2 content will exist if it is not properly controlled. In the later fermentation period, CO2 solubility increased with the decrease of temperature and the increase of storage pressure. In the process of brite filtration, the change of CO2 solubility was caused by the change of pressure and the addition of CO2 in the dilution process.
The solubility of carbon dioxide as a function of temperature
CO2 content %
Finished CO2 = dissolved saturation during fermentation + CO2 saturated with diluted water + CO2 process supplemented by fermentation fluid during filtration - filtration loss - packaging loss.
Factors affecting the solubility of carbon dioxide
The insufficient carbon dioxide content of beer is caused by the insufficient carbon dioxide content of the beer itself and the insufficient carbon dioxide saturation of the diluted water.
The relationship between the solubility of carbon dioxide and the storage pressure: the size of the storage pressure directly affects the solubility of carbon dioxide, and the relationship between the two is in direct proportion.
The relationship between carbon dioxide solubility and storage pressure
Fermentation tank pressure（Mpa）
CO2 content %
Beer storage time and fermentation time is long, carbon dioxide solubility is good, the dissolution is more stable, so in the peak season beer tension, but also to ensure the storage time of the beer, which is not only to the dissolution of carbon dioxide, the stability of the beer is also good.
High concentration dilution method production, dilution water of carbon dioxide saturation, carbonation should be strictly controlled, the content of carbon dioxide in water should be controlled within 0.35 ~ 0.50%. Under the condition of low temperature and certain pressure, CO2 should be reversed into the liquor and quickly form a small airflow, which is mixed with the liquor and evenly distributed in the liquor.
Relationship between alcohol content and carbon dioxide content
Alcohol content %
CO2 content %
Measures to improve the solubility of carbon dioxide in the production process
Appropriately increase the pressure of fermentation tank to 0.13-0.15MPa during zero storage period, and increase the content of carbon dioxide in fermentation broth.
Maintenance personnel regularly check tank top safety valve, vacuum valve, valve gasket sealing and pressure gauge status.
The control of tank pressure should consider the change of pressure during yeast discharge. After the fermentation broth drops to 0℃, the laboratory tests for CO2 content. According to the inspection results, the workshop shall conduct pressure discharge and pressure supplement operation in time.
The fermentation broth should be stored at 0 ~ 1 ℃ for at least 5 days to dissolve the carbon dioxide fully under low temperature and pressure.
In order to increase the area of contact between carbon dioxide and water during the carbon dioxide replenishment process, Venturi tubes are used. The larger the contact area of carbon dioxide with water, the finer the distribution in water, the longer the contact time, the stronger the adsorption of carbon dioxide, the more carbon dioxide content, the more uniform.
Operators are required to test the carbon dioxide content once in half of the brite tank, and adjust the opening of the carbon dioxide flushing valve again according to the carbon dioxide situation in the first half of the brite tank
Control the temperature of brite to 0 ~ 4 degrees before filling. If the temperature is too high, dissolved carbon dioxide is easy to escape.
Do a good job of pipe insulation, especially from the sake cans to the filling machine pipe insulation.
If the pressure of delivering wine is too large, the beer in the filling machine is unstable, and the beer in the bottle is fast and easy to foam. When the bottle comes down from the filling machine, the phenomenon of bubbling will occur due to the sudden reduction of pressure.
Bottle washing machine wash the bottle, the residual alkali should be low. The outlet temperature of washing bottle should be low. If the bottle temperature is high, the wine temperature will rise and carbon dioxide will be lost.
The filling system should be stable. In the process of operation, no shaking can cause the loss of carbon dioxide.
The reasonable arrangement of the pipe, to ensure the inner wall of the smooth, no turbulence.
Carbon dioxide is closely related to the quality and taste of beer. The more stable carbon dioxide is in beer, the better the quality of beer will be. In order to ensure a more stable and uniform carbon dioxide content index in the finished wine, strict control was carried out from the above aspects, so that the carbon dioxide content of the final product could be controlled to 0.48% ~ 0.52%.
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