Application of Dissolved Oxygen Meter in Brewery

Application of Dissolved Oxygen Meter in Brewery

The bottleneck air of 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 beer quality, improves the flavor stability and abiotic stability of finished beer, and prolongs the shelf life of beer, so that it can be Bring better economic and social benefits.

1. Control of dissolved oxygen in the process of saccharification

1.1 The gelatinization pot, saccharification pot, lauter tank and boiling pot all adopt closed circular inlet holes. The inlet door must be closed during the production process to minimize the incorporation of oxygen during the process operation.

1.2 The mash and wort inlet pipes should be installed at the bottom of the container to reduce the contact between the mash and wort and oxygen during transportation.

1.3 During the saccharification process, minimize the number of mash stirring times, shorten the stirring time, and prevent the mash from forming a vortex to inhale a large amount of air.

1.4 Use a reasonable saccharification method to minimize the number of pouring mash, and use a pump with a slightly larger capacity to shorten the time for pouring mash; at the same time, avoid inhaling a large amount of air when the pumping is completed.

1.5 The boiling time of the wort should not be too long, preferably 80-90 minutes, and the oxygen content of the hot wort should be controlled below 0.10ppm.

1.6 Control the wort precipitation time to 40-50 minutes; strictly control the oxygenation of wort to 8-10ppm; try to shorten the time for the wort to cool and enter the tank.

2. Control of dissolved oxygen during fermentation and filtration of wine

0lPPm。 2.1 The post-fermentation liquid prevents the intake of oxygen, maintains an appropriate wine storage pressure and wine storage temperature, and the oxygen content of the beer fermented in the large tank before filtering the wine is about 0. 0lPPm.

2.2 Deoxygenated water must be used for high-concentration dilution water. The deoxygenated water is saturated with CO2, and its dissolved oxygen must be less than 0.06PPm.

2.3 Deoxygenated water tanks, buffer tanks, stabilization tanks, and sake tanks can be filled with iodine solution before use to drive away the air, and then use CO2 to pressurize the iodine and wash with CO2 under pressure. All backup pressures including fermentation tanks use CO2 backup pressure; top water, top wine, and press wine in the process of filtering wine all use CO2. The purity of CO2 used should be above 99.998%.

2.4 Diatomaceous earth is pre-coated with wine head, wine tail or deoxygenated water, and the water used to prepare auxiliary materials and additives must use deoxygenated water.

2.5 Regularly check the sealing conditions of equipment, pipelines, tanks, pumps, connecting hoses, valves and joints. The pipeline design should avoid excessive flow rate or eddy current phenomenon.

2.6 Add antioxidants to stable wine or sake to improve the antioxidant capacity of beer. The dissolved oxygen of stable wine and sake is controlled below 0.10ppm.

3. Control of dissolved oxygen in beer packaging process

3.1 The residual water in the cleaned bottle should be less than 5 drops, the less the better.

3.2 Secondary vacuuming is used to replace the air with CO2 gas; a high-pressure bubbling device is used to stimulate the foam, and the position and height of the bubbling device are adjusted, and the high-pressure sterile water is changed to the high-pressure deoxygenated water; The bottle neck air content of finished wine should be controlled below 1.5mL.

3.3 The pipeline from the sake tank to the wine filling machine should be as short as possible, and the filling process should be stable, not fast or slow, and stop machine should be avoided as much as possible (convergence should be used when changing tanks), so as to prevent the foam in the bottle from inhaling oxygen.

3.4 Use CO2 to top up the residual water in the wine delivery pipeline before filling the wine. The wine tank of the filling machine is backed up with CO2. Strictly implement the packaging operation procedures and control the pressure of the wine tank to ensure that the CO2 of the wine will not overflow.

3.5 Strictly control the temperature of sake at 0——0.5°C, and the temperature of the wine liquid in the wine tank should be lower than 3°C, so as to prevent the phenomenon of foaming during packaging.

3.6 Check and clean the wine valve frequently to prevent air leakage or surface damage of the wine valve; it is strictly forbidden to refill the wine that is not satisfied.

3.7 Adjust the temperature and time in 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 wine is controlled below 0.15ppm.

The bottleneck air of 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 beer quality, improves the flavor stability and abiotic stability of finished beer, and prolongs the shelf life of beer. Better economic and social benefits.

NAVAN MACHINE is introducing our latest Craft Beer Bottling Line specialized for PET bottles, adopts advanced proportional membrane valve with continuous liquid level floating technique, help to prevent the foaming generation, allows the liquid filling level more accurate to +-2mm, final liquid losses can be reduced by 2.5%; Electronically controlled long-tube carbon dioxide replacement system ensures extremely low oxygen increase during the filling process, the average oxygen increase can be reduced to 30ppb which maximizing the product’s shelf life to average 118.2 days in record; The PLC controlled air cylinder filling valve modified from KHS technology; Shutdown CIP cleaning system controlled by PLC as well, improve the cleaning efficiency.

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