Many beer manufacturers in the country are different in size, equipment level and process characteristics, but for the use of nitrogen is nothing more than the following points: fermentation tank preparation pressure, washing; sake tank preparation pressure; packaging, secondary vacuum; top gas, top wine, filtration process of nitrogen protection
1、Fermentation tank preparation pressure
The purpose of oxygen supply in the early stages of fermentation is for the yeast's reproductive needs, and to prevent the entry of oxygen in the later stages of fermentation. In the late stage of fermentation, nitrogen gas can be used as a protective gas to isolate the contact with oxygen. At this stage, nitrogen gas can also be used to wash the young beer liquid to remove the undesirable volatile odors of beer, such as acetaldehyde and volatile sulfide, to improve the taste of beer, accelerate the maturation of beer, shorten the fermentation cycle, and finally use nitrogen gas in the fermentation tank to pressurize the wine.
2、Sake tank for pressure
There is air in the ducts and air in the sake cans, and as the beer enters the sake can system through the filtration system, the air in the ducts or cans flows into the beer, increasing the oxygen content. To prevent this from happening, the increase in the oxygen content of the beer in the sake can system can be greatly reduced by filling the sake can system with nitrogen and expelling the air from the cans and tubes, and avoiding the re-emergence of diacetyl in this process.
3、Packaging, secondary vacuum
We know that the impact of the increased oxygen content of the beer in the filling system is significant. In practice, the filling process is different depending on the structure of the filling machine, and the biggest difference is whether the pre-pressed gas is air or inert. If air is used as pre-pressure gas, regardless of the structure of the filling machine, as long as sterile air is used as pre-pressure gas, the oxygen content in the beer will undoubtedly increase considerably, only slightly, so that it should certainly not be used as pre-pressure gas, otherwise, the quality of the wine will be reduced.
However, the use of inert gases (e.g. nitrogen) as pre-pressurized gases should be accompanied by the following five factors.
The air is driven out of the neck of the bottle by foam to prevent air from entering the neck of the bottle when the filling is complete.
Evacuate or directly fill the bottle with nitrogen to expel the original air in the bottle.
Blow off the air at the bottom of the cover with nitrogen.
Wash the bottle with a drip dry area long enough to remove any residual water beads from the empty bottle.
When using nitrogen, the nitrogen pressure is required to adapt to the beer process and maintain a constant pressure.
In addition, according to foreign experience, the filling of the bottle with nitrogen, not only is not harmful to the liquid, but on the contrary, when injecting wine into the glass, it can stimulate the foam, and the holding time of the foam is doubled.
4、Fuel, wine, filtration
In the process of topping, topping, filtration, and other beer delivery, nitrogen gas is used as the backup pressure, that is, the pressure of nitrogen gas as the power to deliver the liquor, so that the beer can be in contact with air as little as possible, to reduce dissolved oxygen, maintain the flavor quality and abiotic stability of the beer.
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