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Chlorine dioxide is a safe and effective sanitizer for use in a variety of brewing and packaging applications. Chlorine dioxide can be applied to water systems, processing equipment, and environmental surfaces to reduce or eliminate brewery spoilage organisms.
Pitching yeasts collected from brewery fermentations are never absolutely free of microbiological infection. In spite of whatever care and sanitary precautions are taken, some bacteria and wild yeast will contaminate the pitching yeast. The pitching yeast can contain healthy yeast cells and trub (dead yeast cells and organic residues) and may contain 5 to 15% dry solids (35). To minimize microbiological infection, chlorine dioxide, an alternative to distilled water or acid washing, is relatively new to the brewing industry and is gaining acceptance as a method for washing yeast. It kills via microbes by reacting chemically with sulfur-containing amino acids, the building blocks of protein which are used to form cell membranes.
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