What should I do if the lye (acid) enters the fermentation broth?

If the alkali or acid used for CIP cleaning enters the fermentation broth, it is a serious "quality accident" and should be dealt with according to the actual situation. The following two aspects are described:

Acid enters fermentation broth

When acid enters the fermentation broth, it is necessary to know a few things, including what acid is entering (not used by CIP or has been used after multiple CIP washes), and approximately how much acid is entering the fermentation broth? At present, most of the cleaning agents used by beer companies to clean fermentation tanks are acidic detergents, with the addition of builders and disinfectants, and some only use phosphoric acid for washing.

If the incoming acid is an acidic detergent that has been cleaned by CIP for many times, and the quantity of the incoming acid is relatively large, this can of wine can only be treated as "scrapped" and cannot be used immediately. Appropriate aftercare.

If the incoming acid has not been used by CIP, nor has any builder or disinfectant been added, and the quantity of the incoming can is very small, this can of wine can be considered for proper treatment and subsequent use. To use this bottle of wine, the pH and acidity should be measured first, and other analysis should be performed if necessary, such as prediction of abiotic stability, and organization of tasting. It is because the acidity, astringency and abiotic stability of the taste change slightly. It can be considered to be used after the fermentation broth has matured without any treatment, but it should be considered to be mixed with the normal fermentation broth in a certain proportion before use. If it is found that the pH and acidity have changed significantly, and the acidity of the taste is obvious, you can consider using sodium bicarbonate for neutralization treatment before use. The amount of sodium bicarbonate added should be determined after a small addition test in the laboratory. The amount of sodium bicarbonate added should be limited to a certain extent, generally 3~5mg/L, not more than 10mg/L The ratio of :1~10:1 is mixed with other normal fermentation broth for filtration. Appropriate post-processing should be performed on the fermentation broth added with sodium bicarbonate and the beer mixed in proportion, such as treatment to improve stability.

BREWING BREWHOUSE SYSTEM

Alkali enters fermentation broth

When the fermentation broth enters the lye, its nature is more serious than that of the acid. Because beer is an acidic solution, entering alkali means that both colloidal stability and acid buffering capacity have changed, and the damage to beer quality must exceed that of entering acid. Moreover, the builder added in the alkaline cleaning agent is different from the acidic detergent, and has a relatively high temperature, which will seriously affect the quality of the beer. After entering the alkali, it is also necessary to first understand whether the alkali entering the fermentation broth is the alkali used without CIP cleaning or the alkali after multiple CIP cleaning, and how much the alkali enters.

If, after analysis, it is found that the alkali entering the fermentation broth has been cleaned by CIP for many times, and the amount of alkali entering is relatively large, the can of wine should be "scrapped", and the cause must be found out and the corresponding aftermath treatment must be carried out.

If the alkali is found after investigation, not only has not been used, but also the amount of alkali is very small, as little as 1/100,000 to 5/100,000 of the volume of the tank, which is about 10~50mg/ L, in principle, this can of wine can still be used, and the carbon dioxide content of this can of wine can be appropriately increased, or washed with carbon dioxide, and the acidity and pH can be properly adjusted by using the effect of weak carbonic acid. The appropriate pH should be controlled below 4.6. In addition, this can of wine cannot be used alone, it must be mixed with other wines in a relatively low proportion. It should be noted that most of the tanks with a small amount of alkali are not necessary to add acid for neutralization, because if the acid addition is not properly controlled, other side effects will occur. If the tank with more alkali is added, even if acid neutralization is considered, the colloidal stability of the beer has already been It is destroyed, and the taste is deteriorated, so it cannot be used. Therefore, it is not necessary to add acid to neutralize the tank with a lot of alkali. In short, the prognosis of large-tank fermentation broth into alkali is mostly poor.

Fermenting systems for beer