An Improvement Of Wort Aeration And Yeast Pitching System

China, as an emerging nation, the economy has being continuously developed fast in the past 10 years. Beer becomes a more and more common consumable in Chinese daily lives. The consumer becomes not only more and more focusing on the beer quality but also focusing on the beer taste and the beer flavor stability. This is because that consumers have gained personal experiences through beer consuming during the past 20 years. And on the other hand, Chinese government keeps reinforcing the introduction & inspection of food sanitation and food safety. Specially, the beer flavor stability becomes one of the key way for beer manufacturers to keep the loyal customers. Further more this will increase the Breweries' competitive competence in the market. Yeast, as a most important and most basic element in the brewery fermentation, participates in the beer fermenting wholly. Essentially, the beer producing process is that the yeast's metabolism procedure. Beer quality, taste, quality stability and flavor stability are directly relevant to fermentation process quality, thus is also directly relevant to the process equipment as well.Wort aeration and yeast pitching is the primal step of the fermentation. The controllability, accuracy and sterilization of the process will definitely cause the result of the final product. Therefore, to deeply study and provide a reliable "wort aeration and yeast pitching process equipment" is meaningful to brewery. Nowadays, there are thousands of studies on yeast covering the fields of yeast shape and characteristics, yeast metabolic process and its control, and so on. Regretfully, there is very few information about how to ensure the sterilization of the aeration gas, how to ensure the pitching accurately and how to provide the wort aeration and pitching control with flexibility.The paper collected the briefs of relevant articles, experimental data, figures and concluded. At the same time, the advantages and disadvantages comparison of components which forms the part of the equipment, as well as the complete equipments, have been done according to dedicated fermentation process requirement. There are also detail statements about basic elements of a controllable aeration and accurate yeast pitching.The paper raised a viewpoint of accurate controllable aeration and sterilization for wort aeration and yeast pitch process. The viewpoint is helpful to beer quality improvement, repeatability of production and taste stability.Since wort aeration and yeast pitching is a process between brew house and fermentation section, it is easier to be neglected. However, the wort temperature in this process is already low so that it is exposed to infecting risk. It is important to combine the CIP of equipment itself and the CIP of fermentation section piping system during the engineering design of the wort aeration and yeast pitching equipment. Thus the infecting risk will be controlled and reduced to as much as possible.Finally, a wort aeration and yeast pitching equipment is designed based on a example of brewery which yearly output is 1,500,000 hl in the paper. The necessary drawings such as P&ID, documentation such as function description of automation and the comparison of the effect.