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　　After the saccharification process is completed, the wort and lees must be separated in a short time. The separation process is called the filtration of wort. The filtration has a great influence on the quality of the brewed wine. However, many brewers only know about the operation framework of the filtration, and the details of the filtration are not known. This leads to many problems that should not be presented in the brewed wine. 1.

　　假如過(guò)濾不清，其脂肪酸含量遠高于濾清的麥汁，會(huì )給啤酒的泡沫微風(fēng)味帶來(lái)不良的影響問(wèn)題二：

　　If the filtration is not clear, the content of its fatty acid is much higher than that of filtered wort, which will bring bad effects on the foam flavor of beer two:

　　過(guò)濾速度比擬慢，會(huì )招致多酚物質(zhì)的氧化而是麥汁顏色加深，口感變差問(wèn)題三：

　　The filtering speed is comparatively slow, which will lead to the oxidation of polyphenols, but the wort color deepens and the taste becomes worse.

　　洗糟過(guò)度，麥皮中的有害物質(zhì)大量溶出，洗糟不完整，影響產(chǎn)量糖化過(guò)濾設備為防止這些問(wèn)題，我們就講講過(guò)濾應該留意哪些細節商釀設備過(guò)濾如今有兩種過(guò)濾辦法，一種是自然過(guò)濾，是應用高度差產(chǎn)生的重力過(guò)濾；另外一種設備是抽濾，即應用泵抽麥汁過(guò)濾，這里留意假如廠(chǎng)家給你裝置的是抽濾，一定要廠(chǎng)家給你裝置均衡罐。由于假如沒(méi)有均衡罐，泵直接抽糟層，一旦操作不當或者正常的糟層壓實(shí)，很有可能把過(guò)濾篩板抽彎！其他兩種過(guò)濾辦法留意點(diǎn)一樣。

　　In order to prevent these problems, we should pay attention to the details of commercial brewing equipment filtration. One is natural filtration, which is gravity filtration caused by the difference of height; the other is pumping filtration, which is the application of pump-pumped wort filtration. Note that if the manufacturer gives you the device is the drainage filter, the manufacturer must give you the device equalization tank. Because if there is no balancing tank, the pump directly sucks the layer, once the operation is improper or the normal layer is compacted, it is very likely that the filter sieve plate will be bent! The other two central filtering methods are the same.

　　留意一：檢查過(guò)濾板能否鋪平壓緊，進(jìn)醪前一定要泵入78℃熱水直過(guò)濾板，目的一是掃除管和篩底的空氣，二是構成水的緩沖層，避免麥醪直接砸到過(guò)濾篩板上，把篩板堵死。

　　Note 1: Check whether the filter plate can be paved and compacted. Before mashing, the hot water must be pumped into the filter plate at 78 C until the filter plate. The purpose is to clean the air in the pipe and the bottom of the screen. The second is to form a buffer layer of water, so as to avoid the wheat mash directly hitting the filter plate and blocking the screen plate.

　　留意二：在泵醪期間，糖化鍋的攪拌器要不時(shí)運動(dòng)以保證得到平均的醪液。

　　Note 2: During the mashing period of the pump, the agitator of the saccharifying pot should move from time to time to ensure an average mash.

　　留意三：過(guò)濾時(shí)溫度盡量堅持在76℃~78℃，溫度低，麥汁的粘性大，過(guò)濾速度太慢，溫度太高，會(huì )招致可能沒(méi)有完成糖化的淀粉不能繼續糖化。

　　Note 3: When filtering, the temperature should be as high as possible from 76 78 C. Low temperature, high viscosity of wort, slow filtration speed and high temperature will cause starch that may not have completed saccharification to continue saccharification.

　　留意四：開(kāi)端過(guò)濾階段，一定要防止過(guò)濾過(guò)快，由于開(kāi)端過(guò)濾過(guò)快，會(huì )由于吸力大，使糟層壓緊，失去浸透性而難以過(guò)濾留意五：頭道麥汁的濃度和體積直接或者間接丈量出來(lái)，然后計算洗糟水的體積留意六：洗糟時(shí)，洗糟水應吞沒(méi)糟層，盡量避免氧化留意七：總過(guò)濾時(shí)間3h以?xún)纫陨鲜?a href="http://m.sdlngcjx.com">全自動(dòng)涼茬機廠(chǎng)家為大家介紹的相關(guān)內容，本文來(lái)源：http://m.sdlngcjx.comPay attention to four: at the beginning of the filtration stage, we must prevent filtering too fast, because the beginning of the filtration is too fast, will be due to suction, so that the dregs are compacted, loss of permeability and difficult to filter attention 5: the concentration and volume of wort in the first passage are measured directly or indirectly, and then calculate the volume of the dregs washing water to pay attention to six: when washing the dregs, the dregs washing water should swallow the dregs layer, try to avoid oxidation to pay attention to seven: The filter time is less than 3 hours. This article is from http://m.sdlngcjx.com.