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.

　　假如过滤不清，其脂肪酸含量远高于滤清的麦汁，会给啤酒的泡沫微风味带来不良的影响问题二：

　　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:

　　过滤速度比拟慢，会招致多酚物质的氧化而是麦汁颜色加深，口感变差问题三：

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

　　洗糟过度，麦皮中的有害物质大量溶出，洗糟不完整，影响产量糖化过滤设备为防止这些问题，我们就讲讲过滤应该留意哪些细节商酿设备过滤如今有两种过滤办法，一种是自然过滤，是应用高度差产生的重力过滤；另外一种设备是抽滤，即应用泵抽麦汁过滤，这里留意假如厂家给你装置的是抽滤，一定要厂家给你装置均衡罐。由于假如没有均衡罐，泵直接抽糟层，一旦操作不当或者正常的糟层压实，很有可能把过滤筛板抽弯！其他两种过滤办法留意点一样。

　　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：检查过滤板能否铺平压紧，进醪前一定要泵入78℃热水直过滤板，目的一是扫除管和筛底的空气，二是构成水的缓冲层，避免麦醪直接砸到过滤筛板上，把筛板堵死。

　　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：在泵醪期间，糖化锅的搅拌器要不时运动以保证得到平均的醪液。

　　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：过滤时温度尽量坚持在76℃~78℃，温度低，麦汁的粘性大，过滤速度太慢，温度太高，会招致可能没有完成糖化的淀粉不能继续糖化。

　　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：开端过滤阶段，一定要防止过滤过快，由于开端过滤过快，会由于吸力大，使糟层压紧，失去浸透性而难以过滤留意五：头道麦汁的浓度和体积直接或者间接丈量出来，然后计算洗糟水的体积留意六：洗糟时，洗糟水应吞没糟层，尽量避免氧化留意七：总过滤时间3h以内以上是全自动凉茬机厂家为大家介绍的相关内容，本文来源：http://www.qfrtrq.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://www.qfrtrq.com.