Beer Production

    Beer brewing is a complex process, which mainly includes raw material preparation, saccharification, boiling, fermentation, maturation and filtration.

    Therefore, its taste is affected by many factors such as raw material selection, brewing process, fermentation conditions, additives, etc. Manufacturers need to make reasonable choices and controls to ensure the production of beer with pure and stable taste.

    High-precision sensors can help manufacturers monitor the entire automated beer production process, achieving the ultimate goal of improving raw material utilization, saving energy and improving brewing efficiency.

Beer brewing process

1. Saccharification process: 

    Electromagnetic flow meter: used to accurately measure the amount of wort or sake delivered between different storage tanks, and to understand the loss of liquid in the production process.

    Vortex flowmeter: used to measure the steam flow of the saccharification pot and boiling pot, and accurately control the process time and steam consumption.

    Mass flow meter: monitors the flow of flushing water during the filtration process, reduces energy and liquid loss, avoids waste of liquid, and ensures the flavor of beer.

    pH: An important part of high quality control in the beer saccharification process, mainly monitoring the pH value of mash and process water.

2. Fermentation process: 

    Dissolved oxygen: The purpose of fermentation is to produce alcohol. Different yeasts require different amounts of oxygen. Monitoring dissolved oxygen can ensure rapid reproduction of yeast.

    Turbidity: Use with electromagnetic flowmeter to control the amount of yeast added.

    Thermal gas mass flow meter: monitors the flow of sterile air required for wort oxygenation.

     Temperature: Temperature is a key factor affecting yeast activity and fermentation speed. By monitoring the temperature with a sanitary temperature transmitter, the fermentation speed can be controlled to ensure that the yeast works at the most suitable temperature, thereby ensuring the quality and taste of the beer.

3. Filtration process:
    pH: Measuring the pH value of deoxygenated water can ensure the purity of water and the activity of yeast, which is beneficial to improving the taste and quality of beer.

    Dissolved oxygen: Dissolved oxygen measurement ensures yeast activity, controls the fermentation process, and prevents oxidation, thereby improving the taste and quality of beer.
    Electromagnetic flow meter: High-concentration raw pulp needs to be diluted and adjusted. Using an electromagnetic flowmeter for measurement can accurately control the dilution ratio of the raw pulp, ensure the stability and consistency of the production process, and ensure that the product quality meets the standard requirements.