浅谈啤酒过滤

介绍了啤酒过滤的目的、啤酒过滤的机理、啤酒过滤的介质、啤酒过滤的设备、啤酒过滤的操作、啤酒的稳定化处理以及啤酒过滤的控制要点。     

啤酒过滤技术及其发展浅探

过滤是啤酒生产过程中提高质量的最后环节。随着啤酒生产的迅速发展,市场竟争愈来愈激烈,生产高质量的啤酒是各啤酒厂面临的主要问题。 本文就国外啤酒过滤技术现状和发展趋势,我国啤酒过滤技术的现状和差距,就发展我国啤酒过滤技术的目标和建议几个方面进行探讨。     

错流过滤技术在啤酒生产中的应用

世界上几乎100％的啤酒均采用硅藻土过滤，我国也不例外。针对硅藻土过滤后产生环境污染、硅藻土资源日渐枯竭及其限制啤酒质量稳定性等诸多问题，国际上已经对此进行了多年的相关性研究。随着珠江啤酒集团将错流膜过滤取代硅藻土过滤技术投入生产使用，我国在啤酒酿造技术领域实现了与国际同步。[第一段]     

啤酒生产中硅藻土过滤工艺的优化

啤酒过滤是啤酒罐装前的一道主要工序,对于改善啤酒外观、提高啤酒稳定性、延长啤酒保质期具有重要作用。以硅藻土作为助滤剂的过滤技术是目前啤酒过滤的主流技术。本论文以啤酒过滤效率和过滤质量为判断依据,比较不同型号硅藻土搭配使用的效果,并对影响啤酒过滤效率的硅藻土参数进行回归分析,以达到优化硅藻土过滤工艺的目的。研究结果表明,硅藻土添加中,粗土和中土的比例显著影响对啤酒的过滤效率和过滤质量,当粗土和中土的比例为1:1时,单机过滤量最高、压差最小、硅藻土消耗量最低,可以达到最优的过滤效率,而当粗土和中土的比例为2:1时,微检合格率最高、浊度最低,可以达到最优的过滤质量。硅藻土参数影响啤酒过滤效率的回归模型分析结果表明,硅藻土中土渗透率对啤酒过滤效率具有显著正向影响,中土150目筛分对啤酒过滤效率具有显著负性影响。本论文中的研究探讨论影响硅藻土过滤效果的关键因素,为后续生产中选择合适参数的硅藻土类型、调整硅藻土添加配方提供了有效的参考依据,对于实现啤酒过滤流程的高效、低耗、环保、稳定运行具有重要意义。     

啤酒过滤介质阻力特性的研究

本文提出的过滤介质阻力特征参数ξ和压缩系数Ｓ，仅仅是啤酒过滤介质本身的特性参数，其数值大小与影响啤酒过滤的其他因素无关。因此，它们是评估各种啤酒过滤介质的具有良好可比性的参数。与国产和进口纸板介质比较，化纤介质具有最小的ξ和Ｓ值。说明化纤介质的过滤阻力小，阻力特性稳定、可压缩性小。因而，在啤酒过滤的应用中，它显示出使用次数多和过滤周期长等优点。     

一种可代替硅藻土过滤的新型啤酒过滤系统--PROFi

PROFi系统是一种可代替硅藻土过滤的新型啤酒过滤系统，该系统将过滤介质的改进与分离技术的提高相结合，由离心分离和错流过滤两大模块组成。该系统应用于啤酒过滤，可以保持啤酒原有品质和口味新鲜，具有桶失率低、无污染、高效灵活的特点。实际应用PROFi过滤系统提供了一种可代替硅藻土过滤的新型啤酒过滤方式，在技术上不失为一个巨大的进步。     

影响啤酒过滤性能的酶制剂

总结了整个啤酒酿造过程中各个工艺因素对啤酒过滤的影响，并提出相应的工艺控制措施，特别侧重于各项新技术、新工艺（如用低发芽率麦芽、小麦芽酿酒、露天罐技术及酒龄缩短等）采用后给啤酒过滤造成不利影响的情况下，采取相应的工艺措施来提高啤酒的过滤性能。     

啤酒的过滤

啤酒的过滤赵涤飞陈雨亭王明彦褚振平（哈尔滨啤酒有限公司；１５００３０）一啤酒的过滤方法目前我国啤酒过滤多采用如下方法：（１）硅藻土—纸板过滤机—加热处理；（２）硅藻土—ＰＶＰＰ—捕集器—加热处理；（３）硅藻土—（ＰＶＰＰ）纸板过滤机—精滤／膜过滤。此...     

卧式片硅藻土过滤机过滤啤酒

卧式片硅藻土过滤机过滤啤酒郭松泉编译（天津郭氏葡萄酒技术中心，３０００５１）啤洒在灌装之前应非常清澈并由于生物稳定问题其氧含量要低。因此有必要考虑将啤酒进行两步过滤──第一步用硅藻土过滤，第二步用纸板过滤，以达到相应效果。最先进的制造厂通过制造技术的...     

珠光砂助滤剂与硅藻土助滤剂在啤酒过滤中的应用

介绍了用于啤酒过滤两种过滤介质珠光砂与硅藻土的不同特点，通过实验研究了硅藻土和珠光砂用于啤酒过滤的各自的优点，分析了两者混合使用时，对啤酒过滤的影响。     

PARTICLE REMOVAL BY POWDER FILTERS

Specification of a grade of perlite or kieselguhr is best achieved using mean hydraulic radius which is a value based on effective bed voidage. A numerical prediction of clarification capability has been obtained from filtration trials even when the filter bed structure has been disrupted by beer solids. Rapid grading of perlites is possible from assessment of powder permeability. Removal of very small haze particles from beer by fine grades of powder was attempted but not achieved. This effect would be explained by the relatively high shear forces experienced by the beer particles on the pilot candle filter employed in the trials, compared to full-size beer filters.     

Centenary Review Article Beer Filtration

Beer filtration has been effected by sheet filters and various systems utilising filter aids for many decades. Cartridge filters, frequently utilising man-made polymeric media, are taking over the role of the sheet filter. While filter aid systems will be in use for some years, their long-term place in the Brewing Industry is being challenged by new developments in regenerable media depth filters and cross-flow microfilters. The advent of electronic particle size measurement has given detailed information on the physical character of beer particles and filter-aid particles. This enables accurate interpretation of filtration processes and the impact of materials such as β-glucans on the processes using the laws of filtration.     

Raible‐Test for Evaluation of Filtration Properties

The Raible‐Test was presented in 1990 as a simple new method for evaluating the filtration characteristics of beer. Following a brief historical review of beer filtration, different methods designed to predict the filterability are compared with the new test. The specific filtrate volume Fspec. (hl/m².h) correlates significantly with the mean pressure increase in commercial filtrations in order to predict the filterability and provides the brewer with a definitive indication of how the beer will behave in filtration.     

复合酶清洗纯生啤酒低温无菌膜过滤系统的优化研究

通过扫描电镜与能谱仪对纯生啤酒低温无菌膜的堵塞物质进行检测鉴定,确定膜堵塞物质主要为大分子多糖,结合行业内实际生产情况判断为啤酒麦芽中葡聚糖和木聚糖。通过优选酶清洗剂对低温无菌膜清洗再生,清洗效果显著,能有效提高了啤酒过滤膜的使用寿命。     

DETERMINATION OF THE FILTERABILITY OF BEER

A method for the determination of the filterability of beer has been evaluated by members of the European Brewery Convention Analysis Committee. The method is based on the filtration of a beer sample, with a standard amount of diatomaceous earth (DE), under standardised conditions. Repeatability of the test was quite good, however the predictive value of the test is still questionable since no direct correlation could be established between the different filtercake values and industrial filtration problems. No collaborative test was performed as the filterability has to be determined on unfiltered beer; the test is easy to run, and as for the other filterability tests, day to day practice in a brewery will reveal its usefulness.     

COLD STERILE FILTRATION: A SMALL SCALE FILTRATION TEST AND INVESTIGATION OF MEMBRANE PLUGGING

Beer brewed from 24 commercially and bag malted samples by a small scale brewing method was assessed by a micro-filtration efficiency (MFE) test designed to emulate the cold-sterile (membrane or micro-) filtration process. The level of malt derived beer components with the potential to reduce MFE, such as β-glucan, arabinoxylan, protein and polyphenol, were consistent over duplicate beer batches suggesting that beer quality was reproducible using the small scale method. The small scale MFE test was able to differentiate (P<0.001) between beer brewed from distinct malt samples in a reproducible fashion, suggesting that the test is effective in assessing beer MFE in the laboratory. Subsequently, the effects of various malt derived beer components on micro-filtration were investigated. MFE (measured as <i>V_max) was negatively correlated with beer arabinoxylan content (r=–0.62, P<0.01), suggesting that the arabinoxylan content of malt, and subsequently beer, may influence MFE. Total beer β-glucan was not significantly related to beer MFE (r=-0.36). However, it was likely that β-glucan molecules of high molecular weight influenced MFE more so than the total β-glucan content. Beer viscosity, which was correlated to both beer β-glucan and arabinoxylan content (r=0.86, P<0.001 and r=0.68, P<0.05, respectively), correlated with V_max (r=-0.81, P<0.001) .     

Development and Assessment of a Small‐Scale Wort Filtration Test for the Prediction of Beer Filtration Efficiency

A Small‐scale Wort rapid Filtration Test (SWIFT) that predicts beer filtration efficiency has been developed. The test is simple, cost effective and correlates with existing beer filtration tests such as beer V_max membrane (Esser test) and diatomaceous earth (Walton filter) tests. SWIFT has an advantage over existing beer filtration tests as it can be easily incorporated into barley quality laboratories utilising excess wort from extract analyses, thus negating the need for additional sample preparation or to ferment and age beer. Furthermore, the test does not rely on expensive equipment or specially trained laboratory technicians. SWIFT, which may also be used to evaluate degassed beer, is a syringe test that utilises a 13 mm diameter 0.45 μm membrane and is negatively influenced by wort viscosity (P<0.05). It is envisaged that SWIFT may be applied by barley breeding programs for the evaluation of progeny lines to provide a better prediction of beer filtration performance than total wort β‐glucan measurements. In addition, maltsters and brewers could use SWIFT to assess malt samples, and provide early warning of potential beer filtration problems during the brewing process.     

Premixing of Isinglass and Silica Gel to Obtain Improved Beer Stability

Isinglass and silica gel have both been used successfully for clarification and stabilization of beer for many years. Most applications involve separate additions, but premixing is a possibility. This study investigated the effects of premixed treatments on filtration and stability. Kettle finings are also used extensively to remove proteinaceous material during wort boiling. This study was extended to observe the effects of finings on fermentation rate, filtration and stability. Isinglass and silica hydrogel treatment gave the most rapid filtration rate, but using them in combination gave no apparent benefit. The addition of kettle finings resulted in a more vigorous fermentation, although they did not appear to improve beer stability. Following storage at 4°C for 12 months, the most stable beer resulted from treatment with a combination of isinglass and silica xerogel, indicating that this form of treatment is a desirable method of beer stabilization.     

HACCP在纯生啤酒中的应用

HACCP是控制食品安全危害的一种经济、有效和科学的预防控制技术，是一种重要的管理体系。纯生啤酒HACCP的应用关键控制点是微生物的控制、避免杂菌污染、无氧酿造以及使用技术装备较高的包装设备等。纯生啤酒HACCP纠偏措施执行表内容主要有CCP、显著危害、监控对象、控制标准、纠偏措施、记录和验收等项目。HACCP的档案记录包括原料质量、菌种质量、设备清洗、啤酒发酵、啤酒过滤、啤酒包装等。（孙悟）