Applications of Air Compressors in Beer Industry.

How to brew beer?
Beer fermentation is an important part of beer brewing, which can convert the sugar in beer into alcohol and carbon dioxide.
This process is completed by the action of yeast, which converts the sugar in the wort into ethanol and carbon dioxide, while producing other metabolic byproducts, forming the flavor and characteristics of beer.
The basic process of beer fermentation
Inoculation of yeast: After the cold wort is inoculated with brewer’s yeast, fermentation begins. Under the action of enzymes in the wort, yeast uses fermentable sugars to carry out biochemical reactions.
Main fermentation stage: Yeast reproduction and fermentable sugar decomposition to form ethanol, higher alcohols, aldehydes,diacetyland its precursors. This stage is the main period for the formation of beer flavor substances.
Post-ripening stage: Mainly carry out the reduction of diacetyl, complete the continued fermentation of residual sugar, make the beer taste refreshing, and promote the clarification of beer.
The main products of beer fermentation and their influence on beer flavor
Ethanol: About 96% of fermentable sugars are converted into ethanol and carbon dioxide, which is the main component of beer.
Carbon dioxide: It is the soul of beer. It adds a unique flavor to beer and protects the freshness of beer. It also gives beer an ideal foaming and taste.
Higher alcohols: It has a significant impact on the flavor of beer and is mainly formed during the main fermentation.
Esters: It has an important contribution to the aroma of beer. The right amount of esters makes the aroma full and coordinated, but too high will lead to unpleasant aroma.
Diketones: Such as diacetyl, which affects the maturity and flavor of beer. Too high diacetyl content will make the beer have a rotten rice taste.
Sulfides: Such as hydrogen sulfide and dimethyl sulfide, which have a significant impact on the flavor of beer. Too high will cause a sulfur odor.
Acetaldehyde: An intermediate product of yeast metabolism, which affects the maturity and taste of beer.
Biological and chemical reactions in beer fermentation
Carbohydrate fermentation:
Fermentable sugars such as glucose, fructose, and sucrose in the wort are converted into ethanol and carbon dioxide under the action of yeast.
Changes in nitrogenous substances:
Nitrogenous substances are assimilated by yeast to synthesize yeast cells, and some proteins are precipitated. In the late stage of fermentation, yeast cells secrete amino acids, which promotes yeast cell death and protease decomposition of cell proteins.
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Why does beer brewing need an air compressor?
Just like in food & beverage industry, in the beer production process, air compressor is also required in many links. For example, compressed air is needed in malt crushing, saccharification, filtration, boiling, cooling, fermentation, aging, filling and other links. The equipment in these links, such as valves, pumps, cylinders also need compressed air to drive.
The role of air compressor in beer fermentation process
Fermentation stage: Yeast microorganisms convert hydrocarbons in wort into alcohol, and this conversion process cannot be separated from a suitable oxygen environment. Wherein, the compressed air delivered by the air compressor not only provides the necessary stirring support, but also can achieve precise control of oxygen levels, thereby ensuring yeast activity and beer quality.
Saccharification stage: The compressed air provided by the air compressor is like an invisible hand, which efficiently stirs the wort and awakens its inherent activity. Meanwhile, the compressed air also drives valves and actuators to ensure the smooth and unobstructed wort filtration process.
Adjusting the carbon dioxide content: In the process of beer fermentation, carbon dioxide gas is indispensable. It can promote the discharge of gas in beer and ensure the deliciousness and quality of beer.
However, under natural conditions, the carbon dioxide gas produced by yeast is difficult to diffuse and disperse in the liquid, which will cause excessive carbon dioxide gas in the liquid in some parts of the barrel, and the pH value will be more acidic, affecting the activity of yeast and the quality of beer.
Therefore, in order to promote and accelerate the diffusion of carbon dioxide gas in wort, an air compressor is needed. The air compressor can compress the air and output it, converting low-pressure air into high-pressure gas for output, and the high-pressure gas can promote the uniform distribution of carbon dioxide gas in the liquid.
During the beer fermentation process, the use of air compressors to pressurize can ensure that the carbon dioxide gas can be fully dispersed and diffused, while activating the activity of yeast and ensuring the quality and taste of the beer.
Requirements for air compressors in beer fermentation
It is worth mentioning that the quality of compressed air is directly related to the vitality of the yeast population. Any trace of oil pollution may have an adverse effect on the yeast, and thus affect the taste and flavor of the beer.
Therefore, the air compressors that are qualified to participate in the beer fermentation process are only completely oil-free air compressors.
Kotech oil-free air compressors meet the industry Class 0 air quality standards and are truly oil-free, fundamentally eliminating the threat of oil pollution to beer quality.
The Kotech KOA series centrifugal compressors provide continuous and stable oxygen support for the fermentation process with strong power output and efficient gas processing capabilities, ensuring efficient beer production and further improving beer production and quality.
Other functions of air compressor in beer brewing industry
In addition to its role in beer fermentation, air compressors also play an important role in other aspects of beer brewing. For example:
During the beer filling process, 100% oil free water lubricated screw air compressors can provide pressure to push beer from the regulating tank to the bottle smoothly and hygienically, ensuring purity during the delivery process, and filling CO2 gas to ensure the quality and taste of the beer.
In the cooling and dust removal process, compressed air becomes a cleaning guard and temperature regulator, maintaining the cleanliness and constant temperature of the production environment, and protecting the stable quality of beer.
In the brewing process, the use of gas compressors can help brewers filter wort and bottle or can faster, thereby improving production efficiency. As a pneumatic energy source, air compressors provide the production line with the required power, enabling it to complete production tasks faster.
In the cleaning and disinfection process, oil-free air compressor is very useful, it help completely remove the impurities in bottles and packaging materials, defending the sanitary quality of the product. Because even a trace of air pollution may change the taste and smell of beer, and even affect the health of consumers.
Using the powerful purge force of compressed gas (carbon dioxide or nitrogen), the air compressor can effectively remove residues and dirt in the pipeline, ensure the hygiene and safety of the production line, and avoid oxidation reactions in the fermenting beer that damage the quality and flavor, thereby improving the taste and quality of the beer.
In addition, the air compressor also accurately controls the valves and actuators on the automated packaging line to ensure efficient and orderly processes such as label attachment and bottle cap sealing. As well as being used to check the sealing of bottles and cans to prevent beer leakage, further ensuring the quality of the beer.
Choosing an air compressor for your brewery
Because clean compressed air or nitrogen needs to be provided during the beer brewing process to avoid affecting the taste of beer.
Therefore, oil-free air compressors have become the most important type of air compressors used in the beer brewing industry because of the oil-free characteristics of the compressed gas they produce.
When choosing an air compressor, breweries need to comprehensively consider factors such as production scale, process flow, and compressed air demand to ensure that they purchase an air compressor with stable performance that meets production needs.
At the same time, regular maintenance is also the key to ensuring the long-term stable operation of the air compressor and extending its service life.
In summary, the importance of air compressors in beer production is self-evident, and they are an indispensable and important equipment for breweries.
