Beer filtration based on ceramic crossflow filtration is an innovative technology that is increasingly being used as an alternative to conventional diatomaceous earth filtration. While diatomaceous earth is effective as a filter medium, it is labor-intensive and environmentally harmful, crossflow filtration scores highly in terms of sustainability, safety and environmental friendliness.
The beer filtration process contains three steps:
First, the beer is stabilized using PVPP to reduce excess yeast and polyphenol turbidity.
The membrane system uses ceramic membranes in the ultrafiltration section to remove unwanted turbidity such as yeast and protein tannin compounds from the beer.
The final step is to bottle the filtered beer.