Application of sterile filtration in beer process

Filtration is an important part of improving the quality of products in the beer production process. It is directly related to the stability, appearance and taste of beer quality. Because the microporous membrane filtration technology can separate and remove residual yeast and contaminated bacteria in beer at normal temperature, it can be used in the downstream processing of beer production instead of high temperature instant sterilization or pasteurization to maintain draft beer. Original flavor.
The membrane filtration technology applied to fresh draft beer is intended to:
a. Remove turbid suspended solids (mainly hop resin, tannin, protein, etc.).
b. Removal of microorganisms such as yeast and lactic acid bacteria.
c. Improved taste and increased transparency.
The process of microfiltration membrane filtration technology in beer production is as follows:
Raw materialâ†’saccharificationâ†’fermentationâ†’post-fermentationâ†’diatomaceous earth filtrationâ†’buffer tankâ†’membrane filtration 1â†’membrane filtration 2â†’canned
The application of microporous membrane filtration technology in the production of fresh draft beer is mainly in the following three aspects:
(1) Reform the traditional filtration process. The traditional filtration process is that the fermentation broth is coarsely filtered through diatomaceous earth and then passed through a cardboard. Now, membrane filtration can be used for fine filtration of cardboard, and the filtration effect is better, and the quality of the filtered wine is higher.
(2) Pasteurization and high-temperature instantaneous sterilization are common methods for improving the quality of beer. Now this method can be replaced by microfiltration membrane filtration technology. This is because the pore size of the membrane selected in the filtration process is sufficient to prevent the passage of microorganisms, thereby eliminating the contaminated microorganisms and residual yeast in the beer, thereby achieving the purpose of improving the shelf life of the beer.
(3) Beer is a very seasonal consumer drink. In summer and autumn, the demand is particularly large. 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.