The Quality of Beer Filling

How to improve the quality of beer filling
Beer filling is the last process of beer production, which has a direct impact on maintaining the quality of beer and giving it a commodity appearance image. In order to ensure the internal and external quality of beer and reduce losses, the following issues should be noted in the filling process:
1. Hygienic requirement
(1) Hygienic requirements of packaging containers The packaging containers used must be cleaned and strictly inspected to ensure that no contamination of beer occurs.
(2) Hygienic requirements of filling equipment The filling equipment, especially the wine valve and tank of the wine filling machine, should be regularly brushed and sterilised. Before daily filling, the filling machine should be flushed with water for 10~20 minutes, and after the wine filling machine is finished, it should be flushed with hot water of 60~80℃ for 10~20 minutes in every shift, and the wine valve, wine tank and wine pipe should be brushed and sterilised 1~2 times every week. The internal part of the equipment in contact with beer should not be contaminated with scale, tartar and bacteria, and it is better to isolate the wine filling equipment from other equipment. The lubrication part of the wine filling machine itself and the part of the wine filling machine should pay attention to preventing cross-pollution, and it is better to use special soapy water or lubricant for the lubrication of the conveyor belt, and do not use machine oil or tallow.
(3) Pipeline hygiene requirements All pipelines, as long as they are in direct or indirect contact with beer, should be kept clean, and the filling machine should be rinsed with water for 10-20 minutes before daily filling, and the wine filling machine should be rinsed with hot water of 60-80℃ for 10-20 minutes in each shift after the wine filling is finished, and the pipes should be brushed every week, and each time it should be sterilised for 1~2 times.
(4) Hygiene requirements of compressed air (or CO2) The compressed air or CO2 used for pressurisation must be purified, in which the supply of compressed air should come from an oil-free air compressor, and the air sent out by the air compressor should be deodorised, dried, or separated from gas and water, and filtered sterilely, and air filters should be cleaned up frequently, the filter medium for deodorisation should be replaced, and the water in the gas-water separator should be drained off. For CO2, it should be purified and dried to ensure that the purity of CO2 reaches above 99.95%.
(5) Environmental hygiene requirements The cleanliness and hygiene of the wine filling room should be maintained regularly, and the flat roof of the room should not be dripping and mouldy, and there should be no grease and dirt on the floor and walls.
(6) Recycling of substandard wine hygiene requirements The substandard wine of the day shall be processed at that time, and the wine without pressure cap shall be recycled and processed within one hour.

2. Requirement of oxygen protection
(1) Appropriately reduce the filling pressure or appropriately increase the filling temperature to reduce the dissolution of oxygen, and ensure that the preparation gas is high-purity CO2 as the pressure-resistant gas source, or adopt the anti-pressure method of filling by vacuuming and then filling CO₂.
(2) Adopt the method of frothing to strengthen the exclusion of air from the neck of the bottle;
(3) Install the filling machine as close as possible to the clearing tank to reduce the oxygenation process of the delivered beer and avoid dissolving too much air (oxygen).
(4) Before filling, fill the pipeline and the wine filler tank with deoxygenated water to drive out the air in these places, and then top up the water with wine to minimise the contact between wine and air.
(5) Check the vacuum valve and bottle mouth seal in time, to avoid the vacuum valve sticking or vacuum valve spring failure and bottle mouth seal aging caused by the vacuum gauge shows a high vacuum, while the bottle is not vacuumed or vacuum is not enough.
(6) To ensure that the effect of high-pressure foam to foam overflow 1 ~ 2cm, the bottle foam delicate, no large bubbles as good. In addition, the filling should be as smooth as possible, do not have too many shutdown and shutdown times, so as to avoid the formation of negative pressure in the tank, inhalation of air.

3.  Low temperature requirements
(1) Control the pipeline heat preservation and cooling measures, so that the filling temperature of the beer is controlled at about 2 ℃, the maximum should not exceed 4 ℃.
(2) In each filling before the start (especially in summer), must use low-temperature water (1 ~ 2 ℃) will be the wine pipeline and wine filling machine storage tank temperature down.
(3) As far as possible, isolate the wine filling machine from other equipment (especially equipment with heating system such as bottle washing machine and sterilising machine) and try to reduce the temperature of the wine filling room to maintain the requirement of low temperature filling.

4. Sterilisation requirements
       Sterilisation is an important means to ensure the biostability of beer, attention should be paid to controlling the sterilisation temperature and sterilisation time to ensure that the effect of sterilisation is achieved.
(1) Check the spraying condition of the spraying water pipe of the steriliser carefully every day to avoid clogging, and the water pipe should be descaled regularly;
(2) Check the actual Pu value of bottled beer with Pu meter every week, and deal with the problem in time. Summer beer sales season wine Pu value is generally controlled in the 15 Pu or so, winter sales off-season to 15 ~ 20 Pu. In the case of ensuring the effect of sterilisation, Pu value as low as possible.

5. Filling machine requirements
      Requirements for the wine filling machine include the type of wine filling machine and its own quality.