Oxygen Avoidance Measures During Fermentation and Filtration of Liquor

Oxygen Avoidance Measures During Fermentation and Filtration of Liquor

1. Oxygen intake is strictly prohibited during the wine serving process of the fermented liquid and the post-storage period of the wine, and a stable CO2 wine storage pressure and a low wine storage temperature are maintained. The oxygen content of the wine after serving the wine should be controlled as low as possible. Can not exceed 0. 02PPm.

2. Deoxygenated water must be used for high-concentration dilution water, and the deoxygenated water must be filled with CO2 saturation, and its dissolved oxygen content must be less than 0.03PPm.

3. Before use, buffer tanks, sake tanks and other wine containers should be filled with deoxygenated water, and then replaced with CO2. Washing can be done under pressure (CO2). All equipment, including the fermenter, adopts CO2 for backup pressure; the top water, top wine, and press wine in the process of filtering wine all use CO2; the purity of CO2 used should reach more than 99.998%.

4. Diatomaceous earth pre-coating and wine filter adding soil can be adjusted with CO2 prepared wine head, wine tail or deoxygenated water, and the space of the soil adjustment tank is blocked with CO2 or N2; the water used for preparing auxiliary materials and additives should be deoxygenated water.

5. Regularly check the sealing conditions of equipment, pipelines, pumps, valves, and pipe joints; the pipeline transportation distance is short, and the design minimizes elbows to avoid excessive flow rates or eddy currents.

6. The dissolved oxygen of the mature wine (or sake) to be filled is best controlled below 30ppb; add antioxidants to improve the antioxidant capacity of beer.

Bright beer tanks for clearing and carbonating