Sterilization Method Commonly Used in the Brewing of Fruit Wine Equipment

  The beer brewed by the fruit wine equipment is an alcoholic beverage, and the hops in the beer can also increase appetite, stimulate gastric acid secretion, and improve digestion. What kind of sterilization method is adopted in beer brewing has an important influence on beer fermentation. At present, the commonly used sterilization methods are as follows.
1.     UV sterilization
The bactericidal effect of ultraviolet light on water is very effective, and its activity depends on pH and temperature, and is widely used in a preparation system for sterile water.
2.     Lye sterilization
Strong bases [usually commonly used in caustic soda (NaOH)] can hydrolyze proteins and nucleic acids, causing damage to the enzyme system and cell structure of microorganisms, causing cell death. During the production process, the thin plate cooler and the wort pipe must be sterilized by hot alkaline water every day. At the same time, the used breeding tank and fermenter must be circulated with NaOH solution with a temperature of 80-85 ° C and a mass fraction of about 10%. rinse.
3.     Thermal sterilization
Microorganisms have suitable growth temperatures that, when exceeded their maximum growth temperature range, cause death. Therefore, heating is one of the most widely used and effective methods of sterilization and disinfection methods. All hoses and fixed pipes connecting materials must be steam sterilized for 30 minutes before use.
4. Formaldehyde sterilization
The bactericidal effect of formaldehyde is that it has a reducing action, can inhibit bacteria or sterilize, and can bind to the amino group of the protein to denature the protein, thus destroying the cytoplasm of the cell. The breeding tank and fermenter rinsed with NaOH solution are rinsed with clean water, and sealed with 2% formaldehyde solution for 2 hours, then rinsed with water and set aside.
5. Oxidative sterilization
The oxidant can liberate free oxygen or allow other compounds to release oxygen. The oxidant acts on amino, hydroxyl or other chemical genes in the structure of the microbial protein, causing its metabolic dysfunction and death. Each time the yeast adder is used up, it must be rinsed with water and soaked in hydrogen peroxide (H2O2) or bleach solution. Before use, rinse it again with clean water.

Post time: Jan-14-2019

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