A lot should be considered when you open your brewery like craft brewing tech, brewery equipment cost and price,find a location for micro brewery equipment, license and regulation of a brewery. This article column is specially to talk about antioxidant  of beer during beer brewing process. In the process of beer production, some processes need the existence of oxygen, such as wort boiling, yeast addition and so on. The existence of oxygen can help these processes meet the process requirements, but also reduce the antioxidant capacity of beer. Excessive oxidation should be avoided at this stage.

 
In order to avoid contact with oxygen and improve the antioxidant capacity of beer, the following measures should be taken.

① In the post fermentation, it is necessary to keep stable and control vigorous post fermentation as far as possible to reduce and discharge the air at the top of the wine storage tank. At the same time, more yeast cells are used to consume part of oxygen and produce more reducing substances, increase yeast metabolites and improve the antioxidant capacity of beer post fermentation.

② In the stage of wine storage, it is necessary to avoid pouring and dividing the wine tank as far as possible, and it is also necessary to avoid opening the wine tank when adding filter aids, clarifiers and antioxidants. CO2 is sent into the wine tank under pressure to reduce oxygen entering the wine tank.

③ In the process of transportation, storage and filling, the compressed air is replaced by pumping to reduce and eliminate the air in pipes, filters, wine storage tanks, etc., and to reduce the air absorbed by beer in the closed circuit.

④ Conditional manufacturers need to use CO2 instead of compressed air as power to supply beer for back pressure of wine storage tank. Generally, supersaturated CO2 of beer itself can be used. Or on the premise of ensuring the normal process operation, keep the beer temperature below 4 ℃ to reduce the contact and dissolution of oxygen and beer, and ease the oxidation.

⑤ We should try our best to avoid excessive oxidation in the process before wine storage, improve the quantity of reducing substances in beer, and try our best to avoid the contact between beer and oxygen in the process after wine storage, especially for the bottleneck air after filling. In order to reduce the dissolved oxygen and improve the antioxidant capacity of beer, various ways should be used to eliminate it.
 
 
Any your questions on brewery equipment , feel free to contact us. TIANTAI BrewTech could help you answer your questions and supply the brewery equipment system. We supply 2-150bbl complete beer brewing brewery equipment system including malt milling equipment, brewhouse equipment, fermenters, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list. 
 
Thanks for your reading.
Helen
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