In the beer production process, filtration and sterilization are required. The purpose of filtration is to remove yeast cells and other turbid substances in the beer during the fermentation process, such as hop resin, tannin, yeast, lactic acid bacteria, protein and other impurities, so as to improve the transparency of the beer and improve the aroma and taste of the beer. The purpose of sterilization is to remove yeast, microorganisms and bacteria, terminate fermentation reaction, ensure safe drinking of beer and prolong shelf life. At present, membrane separation technology for filtration and sterilization of beer has become a new trend. Today, the editor of Shandong Bona Group will introduce the application of membrane separation technology in beer filtration and sterilization.
Membrane separation technology used in beer production can not only fully retain the flavor and nutrition of beer, but also improve the clarity of beer. The draft beer filtered by the inorganic membrane basically maintains the flavor of the fresh beer, the hop aroma, bitterness and retention performance are basically unaffected, while the turbidity is significantly reduced, generally below 0.5 turbidity units, and the bacterial retention rate is close to 100%. However, because the filter membrane cannot withstand too high filtration pressure difference, there is almost no adsorption effect, so the wine liquid is required to be well pre-filtered to remove large particles and macromolecular colloidal substances. At present, enterprises are generally applying microporous membrane filtration technology to the production process of making draft beer.
Microfiltration membrane filtration technology is mainly used in the following three aspects in beer production:
1. Reform the traditional filtration process. The traditional filtration process is that the fermentation broth is coarsely filtered through diatomaceous earth and then finely filtered through cardboard. Now, membrane filtration can be used to replace cardboard fine filtration, and the membrane filtration effect is better, and the quality of the filtered wine is higher.
2. Pasteurization and high temperature instantaneous sterilization are common methods to improve the quality period of beer. Now this method can be replaced by microfiltration membrane technology. This is because the pore size of the filter membrane selected in the filtration process is enough to prevent microorganisms from passing through, so as to remove polluting microorganisms and residual yeast in beer, so as to improve the shelf life of beer. Because membrane filtration avoids the damage of high temperature to the taste and nutrition of fresh beer, the beer produced has a purer taste, which is commonly known as "fresh beer".
3. Beer is a highly seasonal consumer drink. Demand is particularly high in summer and autumn. In order to meet the needs of the market, many manufacturers use the post-dilution method of high-concentration fermentation broth to rapidly expand production. The quality of sterile water and CO2 gas necessary for post-dilution of beer is directly related to the quality of beer. The CO2 required for the production of breweries is usually directly recovered from the fermenter, pressed into "dry ice" and then used. It has almost no treatment, So that impurity content is high. The sterile water filtration required for post-dilution is commonly used with ordinary depth filter materials, and it is generally difficult to meet the requirements of sterile water. The emergence of membrane filtration technology is a good solution for manufacturers to solve this problem. In the water treated by the membrane filter, the number of Escherichia coli and all kinds of miscellaneous bacteria are basically removed. After the CO2 gas is processed by the membrane filter, the purity can reach more than 95%. All these processes provide a reliable guarantee for improving the quality of wine.
The use of membrane separation technology can effectively sterilize wine, remove turbidity, reduce alcohol concentration, significantly improve the clarity of wine, maintain the color, aroma and taste of raw wine, and prolong the shelf life of wine. Membrane separation technology has been widely used in beer. in production. BONA focuses on solving problems such as concentration and filtration in the production process of beverages / plant extraction / traditional Chinese medicine preparations / fermentation broth / vinegar and soy sauce, etc., and provides customers with an overall separation and purification solution. If you have separation and purification If necessary, please feel free to contact us, Shandong Bona Group looks forward to cooperating with you!
