Ozone use in breweries ensures better quality of the end product, improving profitability and reducing environmental footprint.
Compared to traditional chemicals like peracetic acid (PAA), hypochlorite and hydrogen peroxide, ozone offers at least 20 times higher microbial inactivation potential when used as the filling line disinfection agent. This means that both disinfection time and concentration can be significantly reduced with ozone, making it the most efficient disinfection agent available.
Since ozone is very gentle on materials, it can be used to disinfect all components of the filling line and as a part of the Clean-in-Place (CIP) cycle. Using cold, ozone enriched water in replacement of hot water for bottle rinsing saves time and energy costs.
Ozonated water is equally suitable for the sanitation of keg filling machines and keg CIP systems. After use, ozone readily decomposes naturally into oxygen, leaving zero chemical by-products.
Ozone use greatly reduces chemical storage needs at the breweries since ozone cannot and is not stored – but rather produced in-situ and on demand only, making it an economically viable option.
Instead of chlorine and other disinfection chemicals, brewers are integrating aqueous ozone into their current CIP system for sanitizing all brewery process equipment. Ozone technology has proven effective in the cleaning and sanitation of fermentation and lager tanks.
Ozone use can shorten Clean-in-Place cycles by up to 30 minutes per CIP. Since it is used cold, frequent heat expansion of pipes, tank material and joints can be avoided, prolonging the overall plant lifespan. Use of ozone also eliminates the need for final rinse since it leaves no by-products in the system, saving water and cutting production downtime.
Aroma cross-contamination frequently occurs in brewing processes that involve the production of successive batches of different beverage types including cider, mixed batches of beer or flavored mineral water.
Ozone resolves this problem with its effective oxidizing characteristics, removing all aroma compounds which may otherwise contaminate and compromise the quality of the finished product.
Anaerobic bacteria appearing in the filling machine and maturation and fermentation tanks are a serious concern in brewery operations. Ozone, offers superior disinfection in the brewery system which includes the complete eradication of this problem.
Ozonated water is also an effective clean out of place (COP) agent, used as surface sanitizer for conveyor belts (in the filling line and any other part of the plant) and floor areas in various parts of the brewery. It can be regarded as the ultimate solution for all surface cleaning concerns in breweries – from the cleaning of brewing equipment such as fermenters, piping and maturation tanks, to the prevention and removal of residues and biofilms.