Brewing
The fundamental stages in production that are common to the beer production are classified as Fermentation, Clarification, Stabilisation, Packaging. Using microfiltration is critical in the removal of haze (through Polyphenols), maintaining the correct yeast levels, and removal of spoilage organisms (microbial stabilisation). Each of the steps classified are dependent on the process operational parameters, equipment and technology in place, in order to attain the optimised levels of quality, performance, reliability and overall cost of ownership.
