Application Of Decreasing The Polyphenol Content Of Beer

The beer brewing technology has been already comparatively perfect.If an brewing enterprise want to get victory in the fierce market competition,the beer quality and the stability(including flavor stability and non-biological stability) must be improved greatly.But the shelf life of beer was generally about 3-6 months with its the particularity,and its flavor stability was much shorter.It was a very important problem that how to improve theirs shelf life is generally about(it can be 12 months for some international beer) and the period for a good flavor qualit is shorter.It has become an important problem for the brewerer to improve and enhance the beer stability.The characteristic of polyphenol oxidase and peroxidase in the mashing was investigated in the thesis.Some part of polyphenol was removed combined with protein together during the mashing period with suitable environmental condition,such as temperature,pH value and time.A set of device for decreasing the total polyphenol content was designed for this reason, including the equipment of stainless steel sleeve pipe for mashing with oxygen and the CIP system.It was connected with the traditional mashing equipment.The position,size and direction of the hole were regulated.The right process of installation and discharging the filling oxygen tube was also explained in the paper.The optimal oxygenation volume of mashing was 150 Nm~3/h considering about the total polyphenol content(TPP) and TBA value.The TPP could be decreased effectively and the staling degree was acceptably under this condition.It was found that the polyphenol content was increased with the mashing temperature raising.The activity of polyphenol oxidase was generated at 35℃,increased during 50-60℃,and was lost at 70-75℃.It was confirmed that the suitable oxygenation temperature and time was 63-64℃and 40-minute, respectively combined with the mashing process of Suntory Company.TPP content was decreased 20-30 mg/L with oxygenation during mashing.It was concluded that the method was useful.It was shown that the beer quality was met to the request after sensor evaluation and beer stability.The method was simple and stable for decreasing the total polyphenol content.The cost was decreased greatly for equipment investment only once.