用自动化设备酿酒,还叫精酿吗?

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精酿啤酒最初在国内叫做 手工啤酒 ,突出的是利用酿酒设备手工操作酿造的啤酒,如今精酿啤酒厂(CRAFT BREWERY)和精酿餐吧(Brewpub)已在国内许多城市随处可见,大多数的规模还是比较小的,采用的设备大多数是依靠酿酒师根据专业知识和经验进行手动操作。

欧美国家的精酿啤酒厂,即使每批次糖化规模达到了20bbl或30bbl, 许多酿酒设备也是手动操作。如此看来,不管国内还是欧美,似乎酿酒师都更偏爱手动操作设备来做精酿啤酒,这样看起来更能营造出亲手打造,精心酿造的情怀。

当然,根据“真香”原理,在投资预算和成本允许的情况下,越来越多的精酿啤酒厂会采用自动化程度更高的设备。 为什么呢? 自动化系统对精酿啤酒有什么帮助呢?(注:本篇我们所说的“自控”均只针对中小型精酿啤酒厂的PLC控制。)

精酿啤酒厂-西门子PLC发酵控制柜.

较高的自动化水平能更节省酿酒师的精力和体力,能帮助酿酒师更好地把控整个酿酒过程和最终产出,从而使不同酿造批次的精酿啤酒质量更加稳定。较高的自动化会提高酿造效率节省时间,提高精酿啤酒设备利用率,同时也会节省耗能如蒸汽,电等。如今随着物联网水平的提高,较高的自动化会更容易实现酿造过程中关键数据的采集和记录,便于酿酒进行不同批次酒质的比较,更好控制一些可变成本。简单来讲,精酿啤酒设备的自动化控制主要集中在三个方面:糖化设备,发酵以及CIP(设备清洗)。

  • 糖化自控
  • 发酵自控
  • CIP(清洗)自控

糖化自控可以使酿酒师方便地操作整个酿造过程,酿酒师可以将自己原有的配方数据录入其中,也能随时调整配方中相关参数数据或者创造出新的配方。

发酵自控可以自动实现对同一配方但不同批次的啤酒发酵进行统一的温度曲线设定,即使酿酒师下班回家也不需惦记对温度的调整。而且,发酵过程自控可以让酿酒师随时查看发酵趋势和历史曲线进行分析。

日产多批次的情况下,CIP系统的自动化可以减少酿造停工时间,下一批次酿造前对设备及管道的清洗时间得以缩短。同时耗水量得以控制并相应减少,减少了浪费的同时人身安全性也有保障,酿酒师不必过多接触酸性或碱性的清洗剂。
Related: BeerVoice

西门子PLC糖化控制柜 – 200L糖化设备

涉及到的一些阀门仪表包括有:压力传感器,液位传感器,电磁流量计,温度传感器,在线PH和电导率仪,气动阀门(蝶阀,球阀等),HMI(触摸屏),PLC控制器 ,相关编程组态软件等。 这些阀门仪表厂家及品牌众多,国产与进口价格相差较多,在既定预算的情况下,精酿啤酒厂可以在相关电气工程师的建议下综合选择和配置。

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