Food Biochemistry and Food Processing

663

Maturation and

Beer storage in

Beer maturation, adjustment of the taste,

7–21 hours



1–0

conditioning

oxygen free tank,

adjustment of CO

2

content,

beer cooling, adding

sedimentation of yeast and cold

processing aids

trub, beer stabilization

Beer

Centrifugation,

Removal of yeast

1–2 hours



1–0

clarification

filtration

and cold trub

Biological

Pasteurization of

Killing or removing of

1–2 hours

62–72 (pasteurization)

stabilization

sterile filtration

microorganisms



1–0 (filtration)

Packaging

Filling of bottles, cans,

Production of packaged beer

0.5–1.5 hours



1–room temperature

casks and kegs;

according to specifications

pasteurization of small volumes in packings