Optimizing Oxygen Consumption in Beer Bottling: Effective Techniques Revealed

Optimizing Oxygen Consumption in Beer Bottling: Effective Techniques Revealed

Oxygen can have a significant negative impact on the flavor and taste of beer. Every brewer aims to minimize the presence of oxygen in their brewed beer. Here are some suggestions for reducing oxygen exposure during the bottling process.

1. Regularly check and clean the beer valve to prevent air leakage or surface damage.

2. Ensure that there are no more than 5 drops of residual water in the cleaning bottle, the less, the better.

3. Minimize the length of the pipeline from the fermentation tank to the beer filling machine. The filling process should be steady and avoid being too fast or slow. Minimize interruptions (use confluence when changing tanks) to prevent the bottle from inhaling oxygen and forming bubbles.

4. Utilize secondary vacuuming and replace air with CO2 gas. Use a high-pressure foaming device to stimulate foam formation. Adjust the position and height of the foaming device and replace high-pressure sterile water shock with high-pressure deoxygenated water shock. Control the air content in the bottle neck to be below 1.5mL.

5. Before filling the beer, use CO2 to flush out any residual water in the beer delivery pipeline. Also, use CO2 to prepare the beer tank of the filling machine. Strictly follow packaging operation procedures, control the pressure of the beer tank, and ensure that the beer CO2 does not overflow.

ACE Beer Filling Machine

6. Strictly control the temperature of the sake to be between 0-0.5 ℃, and the temperature of the beer tank should be lower than 3 ℃ to prevent foaming during packaging.

7. It is strictly prohibited to refill unsatisfactory beer.

8. Adjust the temperature and time of the high-temperature zone in the sterilizer. Control the PU value of the sterilizer within the range of 11-16 to avoid high-temperature oxidation. Maintain the dissolved oxygen of the finished beer below 0.15ppm.

9. Generally, control the air content in the bottleneck of the finished beer at around 1.0mL and the dissolved oxygen at around 0.10ppm. This reduces the influence of oxygen on beer quality, enhances the flavor stability and shelf life of the beer, and brings about positive economic and social benefits.

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