Filtração da cerveja: descrição, equipamentos e estudos de casos

Abstract

Filtration is one of the most important steps in the brewing process. It has the function of guaranteeing the resistance of the beverage to the temperature conditions outside the brewery, thus promoting the maintenance of the main properties of beer and ensuring a longer product life. Filtration is present in the brazing stage, where the filtration of the must to be fermented is carried out in the post-fermentation stage, where the primary filtration of the already fermented wort is carried out, and in the post-maturation stage, where the clarification of the beer. The various filtration technologies vary according to the industrial scale of production. In the present work, the beer clarification stage was studied. In the filtration study, the description of the filtration theory is presented, in terms of the filtration theory, the types of filters used in different scales and the design of filtration systems in two different scales chosen among the different production scales. In the design of a filtration system, for a production scale that features a microbrewery, it was possible to allocate a filter to meet a production of 1450 hL / month, the diatomaceous earth candle filter, whose capacity is 8 hL / hour was able to meet the proposed demand. For the design on a scale that characterizes a large brewery, it can be observed that polyestersulfone (PES) hollow fiber membrane system, with six blocks of 28 modules capable of filtering 160 hL / h of beer, was sufficient to meet to a production of more than 570,000 hL / month, a characteristic number of large breweries.