How to prevent and control harmful microbes in beer
- Mar 21, 2020
- 156
- tiantai
How to prevent and control harmful microbes in beer
During brewing beer with brewery system, preventing and controlling microbes is very important. So, which methods we can use for control microbes?
Following is part of method we recommend for your reference:
(1) Wort is sterilized by intense boiling;
(2) Adding a larger amount of hops during the boiling process;
(3) The higher the amount of inoculated yeast, the advantage of obtaining yeast;
(4) The following yeast is subjected to low temperature fermentation;
(5) Brewing a high concentration of beer;
(6) The factory chooses to be located in the air-fresh upper air outlet and the high-quality clean water.
What aspects can we prevent and control now?
1. Aseptic wind control
2. Water source control
3. Cold wort control
Harmful bacteria are particularly easy to contaminate wort by all the links, equipment and pipelines flowing through them. Therefore, before the brewing system is operated, it must be properly, effectively and thoroughly sterilized according to the standard procedures. Each time the wort is cooled, the system must be The system is cleaned with hot water, and even some parts need to be backwashed when necessary; in the specified conditions, the whole system must be cleaned and sterilized by hot lye and hot water.
4.Yeast control
1.) Yeast culture is an important part of beer brewing. Therefore, all aspects of yeast culture must be sterile, and operators must perform aseptic and standardized operations;
2.) The yeast should be stored at low temperature (0~4 °C), and the storage time should be as short as possible;
3.) In the late stage of fermentation, the yeast should be tested for anaerobic bacteria. Once the anaerobic bacteria is found to exceed the specified requirements, the yeast must be eliminated.
4.) Thoroughly sterilize the whole system before recycling and adding yeast;
5.) Before each yeast recovery (or newly expanded yeast), microbiological tests and yeast indicators must be tested. If the microbial indicators are found to be unqualified, the yeast must be discarded.
5. Fermentation control
Before each fermenter enters the wine, the tank must first be systematically inspected, whether the various links are working properly, and then washed and sterilized according to the regulations; finally, microbiological examination of the tank water is carried out;
1.) Fermentation tank fixed sampling valve: it needs to be removed and washed, and it should be cleaned and sterilized by CIP connection and fermentation tank; the pipes that are in direct contact with the product also need to be washed and washed;
2.) The material inlet and sampling valve should be safe and hygienic. After entering (out) the material, it needs to be rinsed, sterilized and sealed.
3.) Commonly used hoses, pipe joints, elbows, rubber pads, etc., need to be soaked in the disinfectant when not in use.
Edited by Alisa
Sales manager
Email: [email protected]
During brewing beer with brewery system, preventing and controlling microbes is very important. So, which methods we can use for control microbes?
Following is part of method we recommend for your reference:
(1) Wort is sterilized by intense boiling;
(2) Adding a larger amount of hops during the boiling process;
(3) The higher the amount of inoculated yeast, the advantage of obtaining yeast;
(4) The following yeast is subjected to low temperature fermentation;
(5) Brewing a high concentration of beer;
(6) The factory chooses to be located in the air-fresh upper air outlet and the high-quality clean water.
What aspects can we prevent and control now?
1. Aseptic wind control
2. Water source control
3. Cold wort control
Harmful bacteria are particularly easy to contaminate wort by all the links, equipment and pipelines flowing through them. Therefore, before the brewing system is operated, it must be properly, effectively and thoroughly sterilized according to the standard procedures. Each time the wort is cooled, the system must be The system is cleaned with hot water, and even some parts need to be backwashed when necessary; in the specified conditions, the whole system must be cleaned and sterilized by hot lye and hot water.
4.Yeast control
1.) Yeast culture is an important part of beer brewing. Therefore, all aspects of yeast culture must be sterile, and operators must perform aseptic and standardized operations;
2.) The yeast should be stored at low temperature (0~4 °C), and the storage time should be as short as possible;
3.) In the late stage of fermentation, the yeast should be tested for anaerobic bacteria. Once the anaerobic bacteria is found to exceed the specified requirements, the yeast must be eliminated.
4.) Thoroughly sterilize the whole system before recycling and adding yeast;
5.) Before each yeast recovery (or newly expanded yeast), microbiological tests and yeast indicators must be tested. If the microbial indicators are found to be unqualified, the yeast must be discarded.
5. Fermentation control
Before each fermenter enters the wine, the tank must first be systematically inspected, whether the various links are working properly, and then washed and sterilized according to the regulations; finally, microbiological examination of the tank water is carried out;
1.) Fermentation tank fixed sampling valve: it needs to be removed and washed, and it should be cleaned and sterilized by CIP connection and fermentation tank; the pipes that are in direct contact with the product also need to be washed and washed;
2.) The material inlet and sampling valve should be safe and hygienic. After entering (out) the material, it needs to be rinsed, sterilized and sealed.
3.) Commonly used hoses, pipe joints, elbows, rubber pads, etc., need to be soaked in the disinfectant when not in use.
Edited by Alisa
Sales manager
Email: [email protected]
.jpg)
