What processes are used in a brewery's yeast propagation system?

1. CIP cleaning

This equipment is equipped with a CIP cleaning device, which is very worry-free to clean up. The water is heated by intense steam, which is switched off to identify components that need to be cleaned. Just start CIP. In the container faucet equipment, the internal cleaning of the ultra-high anti-vacuum pressure safety shutdown and the cleaning of the oxygenation pipeline are instantly switched.

After the CIP meets the requirements, the process piping and storage tanks are sterilized with steam. The heavy steam entering the system is completely free of pollution because the system is equipped with a steam precision filter.

2. Add wort

Warm wort is generally recommended. Considering that the temperature level of the warm wort entering the container is usually above 80°C, the sterilization time of the wort can be greatly reduced. The temperature difference between the hot wort and the hygienic steam is very small. Due to the large temperature difference, nutrients must be lost and carbonization must occur. Warm wort enters from the tank's all-time low, and its entry and closure are instantly controlled. After sterilizing and cooling, the wort is oxygenated and awaits inoculation.

3. Cultivate

The environment of the expansion system is very important for the expansion of yeast. The system temperature of the device is immediately kept within ±0.2°C, oxygen is automatically filled, and the system pressure is kept at about 0.05Mpa. The length of puffing time is mainly determined by the user's operating temperature and the number of yeasts required. Under normal conditions, with the guarantee of the nutritional properties of the wort, it can reach 6-100 million/ml after 36-48 hours.

4. Enter the expansion tank

After the culture vessel has been CIP cleaned and wort treated, the yeast in the culture vessel is hydraulically pushed into the culture vessel at sterile atmospheric pressure to complete the culture process and the desired cell species will surely arrive after 36 to 48 hours.

5. About sampling

The procedure is as follows: 1) Sterilize the sampling valve and connections. 2) After sterilizing for 15-20 minutes, turn off the steam and quickly close the cork. 3) After the natural air conditioner cools down to below 30°C, turn on the tasting and turn it off and take a sample. 4) After the tasting, the tasting shutdown can be cleared separately or online during the CIP process of the whole system. 8. The typical supply of system power, such as heavy steam, coolant, compressed air, and electricity, should be guaranteed.