The Use of Ozone-air Mixture for Reduction of Microbial Contamination in Grain Brewing Raw Material

Abstract

Considering the fact that different types of microbiological impurities of grain brewing raw materials (barley and malt) significantly influence the organoleptic properties of beer and leading to expressed consumer rejection, the efficient ways of preventing mycotoxins from entering the wort, and eventually the finished beer are offered. The influence of various ways of sterilization of grain brewing raw materials has been experimentally studied. The effectiveness of the processing method is estimated on the change of the standardized microbiological indicators of microbial population of the surface and deep layers (endosperms) of barley and malt. The Influence of ozone-air mixture to internal (sub epidermal) and surface (epiphytic) micro flora of brewing barley and malt is investigated. The technological scheme of sterilization and periodic drying of malt in a fluid bed of grain raw materials and the function chart of automation of the process are offered. The recommendations for granaries of the brewing enterprises equipped with installations of drying and sterilization are provided. The optimum concentration of ozone -air necessary for sterilization of grain and technological capacities of beer production line is also recommended.