How to clean the fermenter from craft beer equipment. F […]
How to clean the fermenter from craft beer equipment. Fermenter is an indispensable part of brewing beer. Today, we will introduce you to how to clean the fermenter in the craft beer equipment, so that you can learn more about how to make high quality beer.
Through the hygiene monitoring, the pollution status of the fermenter was further understood. It was found that the cleaning of the fermenter tank did not reach the cleanliness of the microorganisms in the beer production, which was the main cause of the contamination of the fermentation broth. Through the improvement of CIP cleaning system and some equipment parameters, selection of reasonable disinfectant, optimization of CIP cleaning process, etc., the cleaning and disinfection effect of the fermenter was improved, and the microbial contamination degree of the fermenter tank wall was controlled to l0. Below /m2, the degree of contamination of the bacteria in the fermentation broth is greatly reduced.
Key words: beer; fermenter; microbiological cleanliness; CIP; cleaning and disinfection effect
Beer fermentation is the use of yeast for beneficial fermentation while controlling the contamination of other microorganisms. The brewing process, such as contaminating microorganisms, will slightly cause the texture to be rough, uncoordinated, not soft, etc., which will seriously cause turbidity of the product and produce bad odor, resulting in a large difference in quality between the finished wines. Therefore, maintaining pure fermentation is The best way to improve the quality of beer. The pollution of beer fermentation has become one of the main criteria for measuring the technological level and technological level of equipment in beer production enterprises.
Taking the fermentation system as the research object and analyzing the technical problems of the beer fermentation tank after the technical transformation of the system, the CIP cleaning and disinfection effect of the beer fermentation tank was improved by experiment, and the microbial contamination degree of the fermenter tank wall was controlled below 10/m2. That is, the amount of contaminated microorganisms brought into the fermentation liquid by the fermenter is less than 10-3/mL.