Views: 0 Author: Site Editor Publish Time: 2022-03-31 Origin: Site
Oxygen can have a very negative impact on the taste and taste of beer. Every brewer wants to minimize the amount of oxygen in their brewed beer. Here are some suggestions for reducing your oxygen intake during bottling. .
1. Check and clean the beer valve frequently to prevent air leakage or surface damage of the beer valve;
2. The residual water in the cleaning bottle should be less than 5 drops, the less the better;
3. The pipeline from the sake tank to the beer filling machine should be shortened as much as possible. The filling process should be stable, and it should not be fast or slow. Stopping should be avoided as much as possible (the confluence should be used when changing the tank), so as to prevent the bubbles in the bottle from inhaling oxygen.
4. Use secondary vacuuming and replace air with CO2 gas; use high-pressure foaming device to stimulate foaming, adjust the position and height of the foaming device, and change high-pressure sterile water shock to high-pressure deoxygenated water shock; The air content of the bottle neck of the finished beer should be controlled below 1.5mL.
5. Before filling the beer, use CO2 to top off the residual water in the beer delivery pipeline, and use CO2 to prepare the beer tank of the filling machine. Strictly implement the packaging operation rules, control the pressure of the beer tank, and ensure that the beer CO2 will not overflow.
6. Strictly control the temperature of sake to be 0--0.5 ℃, and the temperature of the beer tank should be lower than 3 ℃, to prevent the phenomenon of foaming during packaging;
7. It is strictly forbidden to refill the dissatisfied beer;
8. Adjust the temperature and time of the high temperature zone of the sterilizer, and control the PU value of the sterilizer within the range of 11-16 to avoid the occurrence of high temperature oxidation. The dissolved oxygen of the finished beer is controlled below 0.15ppm.
9. The bottleneck air of the finished beer is generally controlled at about 1.0mL, and the dissolved oxygen is controlled at about 0.10ppm, which reduces the influence of oxygen on the quality of the beer, improves the flavor stability and abiotic stability of the finished beer, and prolongs the shelf life of the beer. Good economic and social benefits have been achieved.