Beer production - SIAD Società Italiana Acetilene e Derivati
Beer production header
In the production of beer, the wort produced after the malting, filtration and boiling phases is first cooled and then yeast, which is necessary to complete the fermentation phase, is added. In this primary stage of the process, the yeast needs oxygen to reproduce until the required density is obtained.
The dilution water added after fermentation must be constantly monitored and completely deoxygenated. The removal of dissolved oxygen from the water can be carried out by a stripping procedure which uses nitrogen in its gaseous state. The nitrogen is introduced through stripping columns or line systems and it "captures" the dissolved oxygen, thereby significantly lowering the percentage present.
Filling kegs and packaging
Beer, unlike other beverages, is partially resistant to microbiological attacks, for example by latic acid bacteria or certain undesirable yeasts. It is however important to completely remove all oxygen, above all to prevent the formation of aerobic bacteria and more generally to preserve the organoleptic properties of the product. It is for this reason that during the filling of the kegs, having previously washed and sterilized them, it is advisable to carry out blanketing with nitrogen in order to:
- avoid an increase in the pH inside the kegs, which would also result in an increase in acidity and development of acetic bacteria;
- reduce the possibility of oxidation caused by direct contact of the product with the air at the top of the keg.