How to maintain beer flavor when filling small beer equipment?

How to maintain beer flavor when filling small beer equipment? The amount of oxygen in beer directly affects the quality of beer. Oxygen will accelerate the deterioration of beer and shorten the storage period of beer. It is very unfavorable to beer manufacturers. Tests have proved that the oxygen content per liter of beer reaches 0. When 8mg is 0 8 mg/L, beer begins to damage. Today trano packaging equipment will introduce you to how to reduce oxygen intake during filling. First, the wine conveying pipe before filling the small beer equipment causes oxygen enrichment control 1. Use high purity CO2 (Or N2) And can reduce the oxygen absorption of the wine head by 2/3 compared with tap water. 2. Use high purity CO2 (Or N2) Carry out standby pressure on the wine tank of the wine machine, open the wine machine, open the valves and drain valves of each pipeline, and eliminate the residual water in the wine tank, wine valve, return pipe, pipeline valve and drain valve at the same time, the drainage effect is to spray gas to the palm of the hand without water. 3. In addition, the wine valve seal is checked when the CIP scrubbing is carried out before the production of the wine machine or when the water is discharged under normal pressure before the production of the wine machine, and there is no leakage in the wine valve and pipeline of the wine machine. Second, the excessive amount of residual water in the net bottle washed by the bottle washing machine leads to the increase of oxygen in the filling process. The last spray of the bottle washing machine is tap water or treated water (Can not reduce the oxygen content in the water) When washing, the amount of residual water in the bottle will affect the filling and oxygenation. Especially in winter, the high temperature of the outlet bottle and the long conveying line from the bottle washer to the wine washer will lead to an increase in the residual water in the net bottle, if dissolved oxygen in water is 400-600 mu G/L, sometimes higher, if the residual water of the net bottle is 0. 5- 1 mL, will increase the capacity of 600 of liquor by 2-6 μG/L unit of oxygen. The factors leading to the amount of residual water in the bottle before beer filling include: the excessive temperature of the outlet bottle, the unsatisfactory effect of the steam removal fan at the outlet of the bottle washer and the excessive length of the conveying line will all lead to excessive residual water in the net bottle, in the case of existing equipment, the following measures can be used to reduce the residual water of the net bottle as much as possible. 1. Increase the pressure of the last spray water and the spray aperture to reduce the outlet bottle temperature of the bottle washer; 2. Shorten the pipeline of steam removal fan and use high-power steam removal fan; 3. As much as possible shorten the bottle washing machine to Cork conveyor line of length. Through the above introduction, do you have a certain understanding of how to maintain the flavor of beer when filling small beer equipment? I hope the above introduction can help you. Choose beer production equipment, beverage filling machine, beer filling machine and other welcome trano packaging equipment. Our company is a professional manufacturer of beer equipment, with large-scale production and processing workshops and many advanced processing equipment, it provides reliable guarantee for the manufacturing precision and stability of beer equipment and filling equipment. : Beer production equipment