Prevention and control of harmful microorganisms in beer

In the face of harmful microorganisms, what aspects should we solve?

In the past, these methods were commonly used to control:

(1) The wort is sterilized by vigorous boiling;

(2) Add more hops during the boiling process;

(3) Higher amount of inoculated yeast to obtain the advantage of yeast;

(4) The yeast below is fermented at low temperature;

(5) Brewing high-concentration beer;

(6) The factory chooses to be located in the upper air outlet with fresh air and a higher location with clean water source.

Of course, some of the above measures are still in use today! !

1.『Control of sterile air』

Bacteria are generally attached to the dust in the air and spread through the air flow, so it is necessary to purify the air; it is advisable to collect air at high altitude, use filter cotton to perform rough filtration, compression, cooling, multi-stage oil-water separation, and then pass 2um filter membrane to remove dust, Freeze-dry to dew point temperature <10°C, automatic oil-water separation, and then select the filter membrane (0.4, 0.2, 0.1, 0.01um) from coarse to fine in order to fine filter and sterilize to the station, and detect the number of bacteria in the sterile air < 3 /10L.

2.『Water source control』

Understand the status of water sources and control the source, conduct regular and routine sanitation inspections on all aspects of water supply, establish a complete and efficient microbial monitoring system, and achieve early detection of sanitation conditions and timely prevention and control measures.

3.『Cold Wort Control』

Harmful bacteria are particularly easy to contaminate the wort through the various links, equipment and pipelines that flow through, so before the brewing system runs, reasonable, effective and thorough sterilization must be carried out each time according to the standard procedures; each time the wort is cooled, the system must be restarted. Use hot water to clean the system, and even take backwashing when necessary in some links; the entire system must be cleaned and sterilized with hot lye and hot water within the specified conditions.

4.『yeast control』

• Yeast cultivation is an important part of beer brewing, so all aspects of yeast cultivation must be sterile, and operators must perform sterile and standardized operations;

• The yeast should be stored at low temperature (0-4 ℃), and the storage time should be as short as possible;

• In the later stage of fermentation, the anaerobic bacteria should be tested. Once the anaerobic bacteria are found to exceed the specified requirements, the yeast must be eliminated;

• Thoroughly sterilize the entire system before recycling and adding yeast;

• Before each yeast recovery (or newly expanded species of yeast), microbial inspection and inspection of various yeast indicators must be carried out. If the microbial indicators are found to be unqualified, the yeast must be discarded

5.『Fermentation Control』

Before each fermentation tank enters the wine, the tank must be systematically checked to see if each link is operating normally, and then washed and sterilized in sequence according to the regulations; finally, the microbial inspection of the tank washing water;

• The fixed sampling valve of the fermentation tank: it needs to be disassembled and washed, and it should be connected with the CIP, and the fermentation tank should be washed and sterilized synchronously; the pipes that are in direct contact with the product also need to be disassembled and washed;

• The material inlet and sampling valve shall be operated in a safe and hygienic manner, and shall be rinsed, sterilized and sealed after entering (discharging) the material;

• Commonly used hoses, pipe joints, elbows, rubber pads, etc., need to be soaked in disinfectant when not in use temporarily.

6.『Filter control』

Regular cleaning and sterilization of the sake filtration system and sake tank; special attention should be paid;

Filtration systems, sake tanks, valves, instruments, pipes, etc. are regularly cleaned and sterilized, the tank washing water is subjected to microbial inspection, and the carbon dioxide system and gas are guaranteed to be sterile.

7.『Filling control』

Regular cleaning and sterilization of the sake filtration system and sake tank; special attention should be paid;

Filtration systems, sbrite tanks, valves, instruments, pipes, etc. are regularly cleaned and sterilized, the tank washing water is subjected to microbial inspection, and the carbon dioxide system and gas are guaranteed to be sterile.

The filling wine pipeline, wine tank, equipment, pipeline, platform, etc. must be cleaned and sterilized regularly.

8.『Field and operator control』

Beer packaging must be guaranteed to be sterile, and repeated use must be cleaned and sterilized in accordance with prescribed procedures; bottle caps are sterilized by ozone or ultraviolet rays; operators must be controlled in accordance with food hygiene requirements.

9.『Internal cleanliness control of the CIP system itself』

Each time the CIP system is activated, the types of washing and sterilizing liquids required must be confirmed in advance, and the required concentration, temperature, and the microbial state and temperature of the rinse water must be monitored.