How to Avoid Storing Oxygen in Beer in brewery brewing?
- Apr 02, 2022
- 78
- tiantai
How to Avoid Storing Oxygen in Beer in brewery brewing?
Beer is one of the most consumed alcoholic beverages in the world, rich in chemical compounds of natural origin with high nutritional and biological value. It is made up of water, barley malt, hops, and yeast.In the process of beer production, some process procedures require the presence of oxygen, such as wort boiling, yeast addition, etc. The presence of oxygen can help these processes to meet the process requirements, while reducing the antioxidant capacity of beer.
1. In the beer storage stage, it is necessary to avoid pouring the tanks as much as possible. When adding filter aids, clarifying agents and antioxidants, the tanks should be avoided as much as possible, and CO2 pressure should be used to feed the tanks to reduce the oxygen entering the beer right tanks.
2. In the process of transportation, storage and filling, pumping is used instead of compressed air to reduce and eliminate the air in pipes, filters, wine storage tanks, etc., and reduce the absorption of air by beer in a closed circuit.
3. Try to avoid excessive oxidation in the process before beer storage, increase the amount of beer reducing substances, and try to avoid contact between beer and oxygen in the process after beer storage, especially for the bottle neck air after filling.
4. Conditional manufacturers should use CO2 instead of compressed air as the power to feed beer for back pressure and pressure of the beer storage tank. Generally, the supersaturated CO2 of the beer can be used. Or under the premise of ensuring the normal process operation, keep the temperature of the beer below 4 ℃ to reduce the contact and dissolution of oxygen and the beer, and ease the oxidation.
Edited by Alisa
Email:[email protected]
Beer is one of the most consumed alcoholic beverages in the world, rich in chemical compounds of natural origin with high nutritional and biological value. It is made up of water, barley malt, hops, and yeast.In the process of beer production, some process procedures require the presence of oxygen, such as wort boiling, yeast addition, etc. The presence of oxygen can help these processes to meet the process requirements, while reducing the antioxidant capacity of beer.
1. In the beer storage stage, it is necessary to avoid pouring the tanks as much as possible. When adding filter aids, clarifying agents and antioxidants, the tanks should be avoided as much as possible, and CO2 pressure should be used to feed the tanks to reduce the oxygen entering the beer right tanks.
2. In the process of transportation, storage and filling, pumping is used instead of compressed air to reduce and eliminate the air in pipes, filters, wine storage tanks, etc., and reduce the absorption of air by beer in a closed circuit.
3. Try to avoid excessive oxidation in the process before beer storage, increase the amount of beer reducing substances, and try to avoid contact between beer and oxygen in the process after beer storage, especially for the bottle neck air after filling.
4. Conditional manufacturers should use CO2 instead of compressed air as the power to feed beer for back pressure and pressure of the beer storage tank. Generally, the supersaturated CO2 of the beer can be used. Or under the premise of ensuring the normal process operation, keep the temperature of the beer below 4 ℃ to reduce the contact and dissolution of oxygen and the beer, and ease the oxidation.
Edited by Alisa
Email:[email protected]
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