How Filtration Improve the Quality of Beer?

Beer is a beverage containing carbon dioxide and low alcohol content, which is made of malt, rice, hops and water as the main raw materials and fermented by brewer's yeast. It contains a variety of essential amino acids and rich vitamins, has high calorific value. It's easy to be digested and absorbed by the human body, and is known as "liquid bread". In recent years, beer has become a mass consumer product worldwide. Now the beer industry is developing rapidly. With the improvement of people's living and consumption level, people's requirements for beer taste, variety and quality are also increasing, prompting beer manufacturers to constantly reform the original old craftsmanship and adopt new technologies and new craftsmanship.

1. Beer Sterile Filtration 

Filtration is an important link in the beer production process to improve product quality, which is directly related to the stability, appearance and taste of beer quality. Because the micro porous membrane filtration technology can separate and remove the residual yeast and contaminating bacteria in the beer at room temperature, it can be used to replace the high temperature instantaneous sterilization or pasteurization in the downstream processing of beer production, so as to maintain the original flavor of draft beer.

2. Membrane Filtration Process:

Raw material→Saccharification→Fermentation→Post-fermentation→Diatomaceous earth filtration→Buffer tank→Membrane filtration 1→Membrane filtration 2→Filling

3. The application of microporous Membrane Filtration technology in fresh draft beer production is mainly in the following two aspects:

(1) Reform the traditional filtration process. The traditional filtration process is that the fermentation broth is coarsely filtered through diatomaceous earth and then finely filtered through cardboard. Now, membrane filtration can be used to replace cardboard fine filtration, and the filtration effect is better, and the quality of the filtered wine is higher. To filter pure draft beer, it is generally composed of two pre-filtration Membranes Pleated Filters with a relative accuracy of 0.65 microns and two final filtration membranes with an absolute accuracy of 0.45 microns. There is also a single set of single-group filtration system, that is, in the form of a final filtration membrane group with an absolute accuracy of 0.45 microns.

(2) Pasteurization and high temperature flash sterilization are common methods to improve the quality period of beer, and now this method can be replaced by microporous membrane filtration technology. This is because the pore size of the filter membrane selected in the filtration process is sufficient to prevent the passage of microorganisms, so that the contamination microorganisms and residual yeast in the beer can be removed, thereby improving the shelf life of the beer.

Micro membrane filtration is widely used in the production of fresh draft beer. On the one hand, its purpose is to improve the taste of beer and improve the transparency. On the other hand, it can remove impurities and microorganisms such as yeast and lactic acid bacteria. At the same time, it also breaks through the limitations of traditional craftsmanship, and exerts excellent filtering effect. Compared with the traditional pasteurization method, this method can effectively block the entry of microorganisms and has a good sterilization effect, thereby ensuring the quality of beer to a certain extent. What’s more, it can ensure the color, aroma and prolong the shelf life of the beer.