Studies On The Key Brewing Technology Of Draft Beer

It was not only one kind of product for the draft beer brewing, but more important thing was the renewing of the production mind. The draft beer brewing and its related technology were summarized by the actual production. The conclusion were as follows:1. The first and second sampling point of microorganism was defined by different microorganism situation. The detection frequency of the first sampling point was more than the second point, which was sampled and detected in regular.2. The wort was prevented into the sterile pipe of pressed air by the sterile pressed air connected with liquid cleaning point and one-way valve. The heat exchanger for wort cooling and its cleaning equipment were prohibited to be leaked and wrong cleaning. The different cleaning and sterilization system were established according to the characteristic of contamination and production frequency.3. All the yeast after twice fermentation was not taken as the pitching yeast, the possibility of yeast contamination was reduced. The twice contamination was avoided in serilewater production. The cleaning and sterilization processing could be done at the same time with the former and post buffer-tank of filter and separated CIP equipment. The beer filter and bright beer storage tank was cleaned and sterilization in regular. The contamination opportunity could be reduced by pressing CO₂ or N₂ into buffer tank.4. Many kinds of sanitation system were established. Pure yeast brewing, twice contamination of microorganism prevention and preventing the kernel compound for the cleaned equipment were the center of beer fermentation, beer filter and CIP system, respectively. The CIP tank was divided into popular and special tank by the different request of CIP temperature, concentration and cleaning degree. The CIP processing which was composed by 12 CIP tanks was divided into several separated units, which was sequenced separately. The flexibility of CIP system was improved greatly.5. The pitching yeast was collected as earlier as possible. The foam stability of draft beer could be improved significantly by improving yeast viability and sudden deep cooling processing before beer filtering. The foam stability of draft beer was decreased by lowering temperature quickly and the mechanical shear power which yeast cell could be damaged. The original foaming ability could be strengthened by tetra-iso-α-acid and PGA, but the foaming decline could not be inhibited.