Views: 8633 Author: Alice Publish Time: 2021-02-03 Origin: https://www.downtheroadbrewery.com/
1. Control of dissolved oxygen in mashing process
(1)Gelatinizing tank,mash tank, filter tank and boiling tank all adopt closed round manhole. The manhole door must be closed in the production process to reduce the oxygen dissolution in the process of process operation as much as possible.
(2)The inlet pipe of the mash and wort should be located at the bottom of the tank to reduce the contact between the mash and wort and oxygen during transportation.
(3)The mash mixing times should be reduced and the mixing time should be shortened to avoid the mash forming vorticity and inhaling a large amount of air.
(4)The reasonable mashing method should be adopted to reduce the mash discharging times as far as possible, and the pump with larger capacity should be selected to shorten the mash discharging time. At the same time, it is necessary to avoid inhaling a large amount of air after pumping.
(5)The wort boiling time should not be too long, 80-90 minutes is appropriate, the oxygen content of hot wort should be controlled below 0.10 PPM
(6)Control the wort whirlpool time for 40-50 minutes; Strictly control the oxygen content of wort 8-10ppm; Try to shorten the time of wort cooling into the tank.
2.Control of dissolved oxygen during fermentation of filter beer
(1)After fermentation liquor to prevent the intake of oxygen, keep the appropriate storage pressure and storage temperature, before filtering the beer fermentation tank oxygen content is about 0. 0lPPm.
(2)Deoxygenated water must be used for high concentration dilution. Deoxygenated water is saturated with CO2 and the dissolved oxygen must be less than 0.06PPm.
(3)Before use, the deoxygenated water tank, buffer tank, stabilization tank and brite tank can be filled with iodine solution to drive out the air, and then the iodine is pressed away with CO2 and washed with CO2 pressure. CO2 is used for all the back-up pressure, including the fermentation tank; In the process of beer filtration, water lifting, wine pressing, all make CO2. The purity of CO2 used should be above 99.998%.
(4)Diatomite is precoated with wine head, wine tail or deoxygenated water. Deoxygenated water is used for the preparation of auxiliary materials and additives.
(5)Periodically check the sealing conditions of equipment, pipes, tanks, pumps, connecting hoses, valves and joints. Piping design should avoid excessive flow rates or eddy currents.
(6)Antioxidant was added to stable beer or sake to improve the antioxidant capacity of beer. The dissolved oxygen of stable wine and sake was controlled below 0.10ppm.
3.Control of dissolved oxygen in beer packaging process
(1)Rinse the bottle residual water should be less than 5 drops, the less the better.
(2)The second vacuum is used to replace the air with CO2 gas. The high pressure blister device was used to stimulate the foam, and the position and height of the blister were well adjusted. The high pressure sterile water blister was changed into high pressure deoxygenated water blister. The bottleneck air content of the finished wine should be controlled below 1.5ml.
(2)The pipeline between the brite tank and the beer filling machine should be shortened as far as possible. The filling process should be stable, not fluctuating fast or slow, and stop should be avoided as far as possible (the tank changing should use a confluent), so as to avoid the oxygen inhalation of the foam in the bottle.
(3)Before filling the beer, use CO2 to top the residual water in the wine feeding pipeline. The filling tank of the filling machine is prepared with CO2 pressure. Strictively implement the packaging operation procedures, control the pressure of the wine tank, and ensure that the beer CO2 will not overflow.
(4)Strictly control the temperature of sake to 0~-0.5℃, brite tank beer temperature should be lower than 3℃, to prevent the phenomenon of bubbling when packaging.
(5)Check and clean the brite tank valve frequently to prevent leakage or surface damage of the beer valve; Reloading of unsatisfied wine is strictly prohibited.
The bottleneck air of finished beer is generally controlled at about 1.0mL and the dissolved oxygen is controlled at about 0.10 PPM, which reduces the effect of oxygen on beer quality, improves the flavor stability and abiogenic stability of finished beer, prolongs the shelf life of beer, and achieves good economic and social benefits.
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