Most of the beer companies regard the reduction of the diacetyl index to the specified range and the expiration of the wine age (from the time the fermentation is sealed to the day when the beer is mature) as the maturity standard of the fermented liquid. However, due to improper control of process conditions or abnormal fermentation, sometimes some abnormalities or quality problems will occur in the mature fermentation liquid, such as insufficient CO2 content, poor clarification of the fermentation liquid, indicators that do not meet the requirements, color or acidity exceeding the specified indicators, and poor taste quality and contamination by bacteria. When encountering these quality problems, how do you generally make adjustments and remedy them? 



Now please allow me to discuss some specific measures with you.
 
1. Check the post-fermentation liquid 3-5 days before the expiration of the post-fermentation wine age (4-5 days before the wine age is long, and 3 days before the wine age is short). Checks may include:
① Alcohol content and original wort concentration;
② Diacetyl content and CO2 content;
③ The turbidity of the fermentation broth;
④ Other main physical and chemical indicators, such as total acid, pH value, chroma, etc.;
⑤ Taste quality.
In addition, check and analyze microbiological indicators.
 
2. According to the inspection and analysis results, the corresponding remedial measures are as follows:
①Adopt the method of combined filtration to solve the deficiencies in indicators such as alcohol content and original wort concentration, chroma, and CO2 content. Before the combined filtration, the balance index needs to be considered, and after the combined filtration, the sake must be accurately measured to ensure the quality of the finished beer.
② The clarification of the fermentation broth is poor, which can be solved by extending the wine storage period appropriately, or reducing and stabilizing the wine storage temperature, or using a centrifuge.
③ The problem of poor taste quality is difficult to deal with, but it can also be properly remedied. For example, some taste indicators can be adjusted through the method of combined filtration and mixing, such as beer with slightly bitter taste and not bitter taste, beer with heavy sour taste and not sour taste, light and full-bodied beer; There are also methods to deal with the strong taste of diacetyl or raw wine, and some enterprises use measures such as increasing the CO2 content and increasing the mouthfeel to improve the problem of poor taste. However, the taste quality is an extremely important quality standard issue for beer, which should be controlled mainly during the production process, and it is best not to use the treatment after the fermentation liquid is mature.
④Contamination of miscellaneous bacteria is a taboo in beer production. Once the inspection finds miscellaneous bacteria contamination, the tank should be marked and disposed of immediately. Find out the key to the problem, and carry out thorough disinfection and sterilization of the entire system in time afterwards.
 
TIANTAI company provides 5-150HL fermentation tanks, and also provides a complete set of turnkey brewery projects. If you are planning to build a brewery or expand the brewery, we warmly welcome your proposal and we are happy to do our best to support you!
 
Edited by Cassie
E-mail：[email protected]