Design And Modification Of Brewing Water Treatment System And Water Quality Control Of Brewery

With prosperity of brewing industry in China and pursuing to light beer, more and more attention was paid on brewing water which was considered as "the Blood of Beer". The best brewing water should be pure and with a fit level of ion, total rigidity, total alkalinity and pH value. In the consideration of cost saving almost all breweries treat water differently to meet different technique requirements.How to control the physical and chemical index of brewing water exactly with automatic equipments was the key point of the thesis. It was discussed that how to layout a new set of brewing water system in an old brewery within the limited space, and how to solve problems with brewing water of good quality in the old brewery in which the question was usually taken place, and the old brewing water treatment system was rebuilt. A lot of data before and after the system running was collected in the paper. A new automated water treatment method was eastablished successfully with reverse osmotic water treatment including equipment selection and collocation. The most important was that an automatic water treatment method was studied with utility of PLC monitoring conductance ratio of water blended by original water and reverse osmotic (RO) water with ranging ratio. NaClO was added at the outlet to keep the water sterilizatoin. The quality of clean water was improved in order to decrease microorganism level. In some key working points in packing house, the water was also changed and the higher cleaning ratio was found out, less blocked by scaliness and better microorganism level.It was found that the quality of brewing water, deoxygen water and cleaning water was improved and advanced after comparing the before and after water treatment system reformation. The number of total bateria and anaerobic bacteria was decreased greatly. The yeast flocculation was promoted by improving brewing water quality. The result of microorganism and product taste was improved obviously. The apperance of beer brand and consumer fancy was increased after investigation.