The dissolved carbon dioxide in the beer is conducive to the bubbling of the beer, giving the beer a feeling of killing, which is conducive to preventing the oxidation of the beer and making the bitter taste of the beer softer. Gaonongxishifa produces beer and can increase production capacity and reduce costs. However, the problem of inadequate CO2 content can be caused by inadequate control. CO2 in the later stage of fermentation with the reduction of temperature, increase of storage pressure, CO2 solubility increase, sake filtration process due to pressure changes and CO2 supplementation during the dilution process, will cause CO2 solubility changes.
The formula is expressed as: Carbon dioxide of the finished product = dissolved saturation during fermentation + carbon dioxide saturated with diluted water + carbon dioxide loss in the fermentation liquid supplement during filtration-packaging loss.
Factors affecting the solubility of carbon dioxide
The reason for the low carbon dioxide content of beer is due to the insufficient carbon dioxide content of the wine body and the insufficient carbon dioxide saturation of diluted water.
1.1 Relationship between carbon dioxide solubility and temperature: It has been shown in experiments that the higher the temperature control, the lower the carbon dioxide solubility, and that the carbon dioxide content decreases by 0.01 % for each temperature increase of 1 degree under isostatic conditions.
1.2 The relationship between the solubility of carbon dioxide and the storage pressure: The size of the storage pressure directly affects the solubility of carbon dioxide, and the relationship between the two is proportional. When the fermentation temperature is 10 °C, the corresponding relationship between the two is shown in table 2.
1.3 The higher the alcohol content, the more carbonic acid can form esters with alcohol. The more it is converted into esters, the greater the carbon dioxide loss. The correspondence between alcohol content and carbon dioxide content is shown in table 3.
1.4 Alcohol storage time is long fermentation time, the carbon dioxide solubility is good, the more stable the dissolution, so in the peak season wine, but also to ensure the storage time of the wine, which not only for the dissolution of carbon dioxide, but also for the stability of the wine.
1.5 The high-concentration dilution method is produced. The carbon dioxide saturation of diluted water must be strictly controlled. The carbon dioxide content in water must be controlled at 0.35 to 0.50 %. Adding CO2 to the wine at a low temperature and under a certain pressure causes CO2 to rush into the liquor and quickly forms a small air flow, which is mixed with the liquor and evenly distributed in the liquor.
2) Measures to improve the solubility of carbon dioxide in the production process
2.1 Increase the pressure of fermentation tanks to 0.13 to 0.15 MPa during the zero-storage period to increase the carbon dioxide content in the fermentation broth. The winter temperature is low, the fermentation wine is long, and the pressure control at each stage can be reduced by 0.01 to 0.02 Mpa during the peak season.
2.2 Maintenance personnel regularly check the safety valve on the tank roof, the vacuum valve, the sealability of various valve gaskets and the condition of the pressure gauge.
2.3 Control of tank pressure takes into account the change in pressure at the time of yeast discharge. After the fermentation liquid dropped to 0 °C, the laboratory examined the carbon dioxide content. According to the inspection results, the workshop carries out the pressure discharge and pressure replacement operation in a timely manner.
2.4 Taking into account the pressure of the fermentation tank's own liquid column, the amount of wort per tank is not the same, and the pressure under control should be different.
2.5 The fermentation liquid is stored at 0 to 1 degree for at least five days, allowing carbon dioxide to dissolve fully at low temperatures and pressures.
2.6 Increase CO2 content in deoxygenated water.
2.6.1 From the original sake pipe in the filter room to the sake pipe in front of the sake tank through the carbon dioxide additive.
2.6.2 Carbon dioxide is flushed from the original part of the time to the current full flush in the entire filter wine, requiring the operator to reasonably control the opening of the carbon dioxide valve to ensure that the carbon dioxide and sake in the filtration process are in full contact and evenly mixed.
2.6.3 The temperature of diluted water is strictly controlled at 0-2 degrees, and the pressure of thrust carbon dioxide is higher than the pressure of pipeline by 0.05 Mpa.
2.6.4 In order to increase the area of contact between carbon dioxide and water during the process of carbon dioxide replenishment, the Venturi tube is used. The larger the area of contact between carbon dioxide and water, the finer the distribution in water, and the longer the contact time, the stronger the adsorption of carbon dioxide by the liquor, and the more carbon dioxide content, the more uniform.
2.6.5 The purity of the added carbon dioxide during the filtration process is required, and if the purity is not required, sometimes the pressure of the wine can is high, but the carbon dioxide of the finished wine is not high, indicating that the gas purity is not required.
2.7 The operator is required to test the carbon dioxide content once at half a can of sake and adjust the opening of the carbon dioxide valve again according to the carbon dioxide condition of the first half of the wine.
2.8 The requirement is to control the pressure of the empty tank into the wine at 0.10 to 0.13 MPa, and the sake tank is too low to allow a large amount of carbon dioxide to overflow from the liquor. Before the filtration begins, the wine can must be empty, so as to prevent spurt when the filtration begins and lose a lot of carbon dioxide.
2.9 Control the temperature of sake before filling to 0 to 4 degrees. If the temperature is too high, dissolved carbon dioxide can easily escape.
2.10 When the wine is full, if the operator detects that the carbon dioxide content is up to the standard, the pressure of the wine can must be slowly discharged to 0.1 to 0.15 MPa. The pressure must not be removed quickly. When the pressure is required to be discharged, the carbon dioxide must be strung into the recovery system and must not be discharged into the air. After the test, the sake was stabilized for 12 hours at a pressure of 0.1 to 0.15 Mpa, and the carbon dioxide content of sake did not increase.
2.11 Analysis of the effect of the detection of sake carbon dioxide reagent on the detection results:
The reagents that affect the test results are mainly Ba(OH) 2, Ba(OH) 2 solution has a long time of use, repeatedly opens the reagent bottle cap, causing carbon dioxide in the air to enter, resulting in BaCO3 precipitation, resulting in the determination of the low carbon dioxide content of sake. Increase the deviation between the results of the carbon dioxide test and the finished product. The pressure gauge method and the reference reagent method are used in production to reduce the impact of measurement and detection on the final results.
2.12 Keep the pipes warm, especially from the sake tank to the filling machine.
2.13 If the pressure of delivery is too large, the liquor in the wine tank of the wine loading machine is unstable, and the wine entering the bottle is fast and easy to foam. When the bottle comes down from the wine loading machine, the pressure will suddenly decrease.
2.14 For bottles washed by a bottle washer, the residue should be low. The outlet temperature of the bottle must be low, and the temperature of the bottle is high, which will cause the wine temperature to rise and cause the loss of carbon dioxide.
2.15 The filling system should be stable and should not be shaken during operation to cause loss of carbon dioxide.
2.16 Pipeline layout to ensure internal wall finish, no turbulence.
Carbon dioxide is closely related to the quality and taste of beer. The more stable carbon dioxide in beer, the better the quality of beer. In order to ensure that the carbon dioxide content index in the finished wine is more stable and uniform, strict control is carried out from the above aspects so that the carbon dioxide content of the final product can be controlled to 0.48 % to 0.52 %.
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