EP2217691B1 - Acid cleaning method in the brewing industry - Google Patents

Description

The present invention relates to an acid cleaning process in the brewing industry, and in particular to an improved acid cleaning process of the various materials used in the manufacture of beer and other related fermented beverages.

1. 1. le brassage : cette étape consiste à mélanger les céréales (orge, malt (orge germée), blé, riz) avec de l'eau chaude (avec des paliers de température de 40°C à 100°C) et des aromates tels que le houblon et éventuellement des épices diverses et variées. Cette étape permet d'extraire des céréales les sucres et protéines pour former ce qu'on appelle le moût ;
2. 2. la filtration : le moût ainsi obtenu est filtré pour donner d'un côté le moût dit clarifié et refroidi et de l'autre les résidus solides insolubles de céréales appelés drêche ;
3. 3. la fermentation : le moût clarifié, après refroidissement est introduit dans le fermenteur (généralement un réacteur cylindro-conique) appelé FVT. La levure est ajoutée et l'ensemble macère durant trois à sept jours à une température de 6 à 10°C. Cette étape transforme le glucose et les sucres en dioxyde de carbone et éthanol.
4. 4. la garde : à la fin de la fermentation, le mélange subit un choc froid à 3°C pour faire coaguler les levures et les protéines. Cette étape a lieu soit dans le fermenteur soit dans une autre cuve. La bière obtenue est mise à maturation dans le réacteur de garde puis clarifiée.

It should be remembered first of all the process of making beer, which usually takes place in four successive stages:

1. 1. brewing : this stage consists in mixing the cereals (barley, malt (germinated barley), wheat, rice) with hot water (with temperature levels from 40 ° C to 100 ° C) and aromatics such as as hops and possibly various and varied spices. This stage makes it possible to extract cereals sugars and proteins to form what is called must;
2. 2. filtration : the must thus obtained is filtered to give on one side the so-called clarified and cooled must and on the other the insoluble solid residues of cereals called distillers;
3. 3. fermentation : the clarified must, after cooling is introduced into the fermenter (usually a cylindro-conical reactor) called FVT. The yeast is added and the whole macerates for three to seven days at a temperature of 6 to 10 ° C. This step converts glucose and sugars into carbon dioxide and ethanol.
4. 4. the guard : at the end of the fermentation, the mixture is shocked cold at 3 ° C to coagulate the yeasts and proteins. This step takes place either in the fermenter or in another tank. The resulting beer is matured in the guard reactor and clarified.

At the end of these four preparation stages, the beer is packaged in barrels or in bottles or even cans.

During the fermentation stage (step 3), the formation of a crown of bitter (or yeast ring, in English) is often observed. at the gas phase / liquid phase interface. Bitter is mainly composed of organic insolubles: yeast residue, cell wall, insoluble sugars.

In addition, fermentor bottoms and on its walls form "beer stones" ("beerstones" in English), which consist mainly of calcium oxalate and various organic materials.

The fermenter is therefore commonly soiled by two distinct types of soiling: organic soils (mainly bitter crown) and inorganic soils (mainly "beer stones").

However, a crucial aspect in the preparation of beer, or other related fermented beverages, is to dispose of drums, containers, fermenters, pipes and other devices for the transport or residence of the liquids used in the preparation of the beer and other beverages. fermented, which are absolutely clean and in particular free from any trace of organic and inorganic soils. Indeed, such fouling could cause the presence and growth of bacteria or any other elements harmful to the prepared products, or even make them unfit for consumption.

1. A) réacteur de brassage : lavage basique à l'hydroxyde de sodium ;
2. B) cuve de fermentation contenant salissures organiques et inorganiques : lavage mixte en 3 étapes :
   1. 1. Pré nettoyage dit lavage « one way » (élimination directe à la station) à l'eau claire (élimination de 10 % des salissures), ou en présence de soude diluée (élimination de 80-90 % des salissures) sous forme de « shot » rapide, qui permet une meilleure élimination des salissures. L'hydroxyde de sodium ne peut cependant pas être utilisé en grande quantité car la cuve de fermentation contient du dioxyde de carbone susceptible de réagir avec l'hydroxyde de sodium qui pourrait entraîner l'implosion de la cuve par dépression ;
   2. 2. Nettoyage à l'aide d'acide phosphorique (généralement à 1,5% volumique d'une solution à 56% poids d'acide phosphorique) ; et
   3. 3. Désinfection à l'aide d'un mélange d'acide sulfurique à faible teneur et d'un biocide.
      À l'heure actuelle, les étapes 2 et 3 de lavage sont réalisées de manière successive à l'aide de deux acides différents, chacun étant efficace pour l'élimination d'un type de salissure :
      • l'acide phosphorique est utilisé pour nettoyer la couronne d'amer :
      • l'acide sulfurique est utilisé pour nettoyer les pierres de bière, l'acide phosphorique étant inefficace vis-à-vis de ce type de salissure (oxalate de calcium). L'utilisation de l'acide sulfurique n'est toutefois pas sans inconvénient en raison de son pouvoir corrosif. Cet effet de corrosion peut toutefois être atténué en travaillant à basse température.
3. C) garde : celle-ci comporte généralement moins de salissures que le fermenteur et en particulier peu ou pas de couronne d'amer ; on réalise par conséquent le plus souvent un simple nettoyage à l'eau suivi d'un nettoyage avec le mélange acide sulfurique + biocide indiqué ci-dessus.

In order to avoid organic and inorganic soils, each reactor is washed either in a basic medium or in an acidic medium according to the step of the preparation of the beer. The washing of the various elements of the installation used for the preparation of beer is usually carried out according to the following steps:

1. A) brewing reactor: basic washing with sodium hydroxide;
2. B) fermentation tank containing organic and inorganic soils: mixed wash in 3 steps:
   1. 1. Pre-cleaning called "one-way" washing with clean water (removal of 10% of the soil), or in the presence of dilute soda (removal of 80-90% of the soil) in the form of Fast "shot", which allows a better elimination of soiling. Sodium hydroxide, however, can not be used in large quantities because the fermentation tank contains carbon dioxide that may react with sodium hydroxide which could cause the vessel to collapse by depression;
   2. 2. Cleaning with phosphoric acid (generally 1.5% by volume of a 56% by weight solution of phosphoric acid); and
   3. 3. Disinfection with a mixture of low sulfuric acid and a biocide.
      At present, the washing steps 2 and 3 are carried out successively with the aid of two different acids, each being effective for the removal of a type of soiling:
      • phosphoric acid is used to clean the bitter crown:
      • sulfuric acid is used to clean beer stones, since phosphoric acid is ineffective against this kind of soiling (calcium oxalate). The use of sulfuric acid is however not without inconvenience because of its corrosive power. This corrosion effect can however be mitigated by working at low temperatures.
3. C) guard: this generally has less soil than the fermentor and in particular little or no bitter crown; therefore, most often a simple cleaning with water followed by cleaning with sulfuric acid + biocide mixture indicated above.

Moreover, the barrels are cleaned hot (typically about 80 ° C) with phosphoric acid, the sulfuric acid being too corrosive at this temperature, as indicated above.

It should further be understood that between each cleaning step a rinse with clean water is performed. The document US2007 / 0203049 treating a cleaning process using a salt formed by a nitrogenous organic base and an alkanesulfonic acid.

Thus, a first object of the present invention is to provide a method of cleaning facilities used in the manufacture and storage of beer simpler and faster than those currently used.

Another object of the present invention is to provide a simple and effective method for both efficient cleaning of "beer stones" and bitter crowns.

Yet another object is to provide a method of cleaning the facilities used in the preparation and storage of beer and other related fermented beverages, by means of a unique formulation allowing the elimination of all types of soiling, including "beer stones" and bitter crowns.

Still other advantages will become apparent from the description of the present invention which follows.

The documents US-A-4,923,523 and US 2006/035808 A1 disclose acid-based formulations for cleaning and disinfecting, as well as descaling surfaces contaminated with milk residues. Among the formulations used, some contain one or more alkanesulfonic acids, for example methanesulfonic acid.

It has now been discovered quite surprisingly that it is possible to perform a complete and efficient cleaning of the facilities used for the manufacture of beer using an alkanesulfonic acid-based formulation.

Indeed, it has been demonstrated that an alkanesulfonic acid formulation allows both the removal of the bitter crown (commonly eliminated by phosphoric acid) and the elimination of beer '(usually removed by the action of sulfuric acid).

Thus, the use of an alkanesulfonic acid-based formulation avoids the use of several cleaning formulations, such as a phosphoric acid formulation and a sulfuric acid based formulation. The use of an alkanesulfonic acid-based formulation may also make it possible to avoid several successive washing operations and also several intermediate rinses.

The benefits are therefore mainly a saving of time, costs, productivity, energy, as well as a decrease in the number of cleaning chemicals present at the manufacturing site.

In addition, the phosphoric acid usually used is released in the form of phosphates, which can harm the environment, and increasingly stringent environmental standards aim to outlaw phosphate releases.

1. a) prélavage éventuel de l'installation ;
2. b) lavage de l'installation par circulation dans ladite installation d'une quantité efficace d'une formulation comprenant au moins un acide alcanesulfonique ; et
3. c) rinçage de l'installation par circulation d'une solution de rinçage.

Thus, a first object of the invention consists in a method of cleaning an installation used in the preparation of beer, or other related fermented beverages, comprising the steps of:

1. a) possible pre-washing of the installation;
2. b) washing the plant by circulating in said plant an effective amount of a formulation comprising at least one alkanesulfonic acid; and
3. c) rinsing the installation by circulation of a rinsing solution.

Thus, the method of the invention makes it possible on the one hand to reduce the number of cleaning steps, and on the other hand to reduce the number of acid formulations used, from two (phosphoric acid and sulfuric acid) to a single formulation cleaning of dirt.

In addition, the formulation used in the process of the invention being less corrosive than sulfuric acid, it can be used for cleaning hot drums.

More particularly, the process of the present invention relates to the cleaning of facilities used for the preparation and storage of beer and other related fermented beverages.

"Installation" means the various elements commonly used in breweries, including vats, barrels, fermenters, pipelines, valves, bottles, cans, and others, that is, all the elements likely to enter in contact with beer and other liquids or solids necessary for its manufacture.

The materials of the various components of the installation are generally selected from stainless steel, aluminum, copper, brass, steel coated or not, for example by an epoxy resin, plastic, in particular polypropylene, polyethylene, poly (vinyl chloride), glass, and others.

According to a preferred embodiment, the materials used for the brewery installations are chosen from stainless steel 304L or 316L, aluminum, and steel coated with epoxy resin.

It should be understood that the process of the invention applies to all or only one or more parts of the beer manufacturing facility or other related fermented beverages. In the present description, the term "installation" refers to the entire installation or one or more parts of the installation.

The method according to the invention comprises a possible first prewash stage, intended to mechanically remove the largest part of the impurities. The prewash is carried out by circulation of water, alone or in combination with "shots" of an alkaline solution, preferably diluted, for example an aqueous solution of potassium hydroxide or sodium hydroxide. We means "shot", sending in the part of the installation to clean with an alkaline solution, usually weakly concentrated, that we let act for a short time. In short time, it is understood a period ranging from a few seconds to several minutes or even hours.

After the prewashing step, the washing of the installation is carried out by circulation of a formulation comprising at least one alkanesulfonic acid.

In the present invention, the term "alkanesulphonic acid" is understood to mean alkanesulphonic acids comprising a saturated hydrocarbon chain, linear or branched, containing from 1 to 4 carbon atoms. Alkanesulfonic acids used in the process of the present invention are particularly selected from methanesulfonic acid, ethanesulfonic acid, n-propanesulfonic acid, iso propanesulfonic acid, n-butanesulfonic acid, iso acid -butanesulfonique, the sec-butanesulfonic acid, tert -butanesulfonique acid, and mixtures of two or more of them in any proportion.

In a preferred embodiment, the alkanesulfonic acid used in the process of the present invention is methanesulfonic acid or ethanesulfonic acid, most preferably the acid used is methanesulfonic acid.

Thus, the cleaning formulation comprising at least one alkanesulfonic acid used in the process of the invention comprises one or more linear or branched chain alkanesulfonic acids comprising from 1 to 4 carbon atoms, and preferably comprises at least one carbon atom. methanesulfonic acid (AMS).

As a rule, the formulation comprises from 0.1% to 100% by weight of alkanesulfonic acid, more generally from 0.5% to 90% by weight, in particular from 0.5% to 20% by weight of acid. alkanesulfonic acid, and more particularly from 0.5% to 5% by weight.

The formulation is generally an aqueous formulation that can be prepared as a concentrated mixture that is diluted by the end user. Alternatively, the formulation may also be a ready-to-use formulation, i.e., which does not need to be diluted. It is possible, for example, to use methanesulphonic acid in solution at 70% by weight in water and marketed by the Arkema under the name Scaleva ^™ , ready for use or diluted with water in the proportions indicated above.

In addition to the alkanesulfonic acid or acids, the cleaning formulation may optionally comprise one or more additives, solvents, biocides and other rheological or textural agents chosen from solvents and co-solvents, organic or inorganic acids (for example sulfuric, phosphoric or nitric acids). sulfamic, citric), thickening agents, surfactants, foaming agents, anti-foaming agents, and others known to those skilled in the art.

It has been discovered that the alkanesulfonic acids as just described are effective in cleaning the soils present or formed in facilities used in the preparation of beer and other related fermented beverages.

The use of alkanesulfonic acids thus makes it possible to eliminate organic and inorganic soils, such as carbohydrates, fats, proteins, inorganic minerals such as calcium carbonate, calcium phosphate, and other types of scale comprising oxalates and sulphates. hydroxides and / or sulfides, whether or not combined with various organic materials and / or metals, metalloids, alkalis or alkaline earths, and other residues encountered in the preparation of beer or other related fermented beverages.

Alkanesulfonic acids are particularly effective in removing "beer stone" and "bitter crown" residues as previously indicated.

The washing (or cleaning) of all or part of the installation is carried out by circulating an effective amount of a formulation comprising at least one alkanesulfonic acid, as just described.

By effective amount is meant an amount for the removal of all soils, which, if not properly removed, could promote the development of bacteria. Thus, the process of the invention makes it possible to eliminate all types of soiling, and consequently the bacteria that could adversely affect the manufacture, the preservation, the flavor, the texture, and the non-toxicity for humans. , beer or other related fermented drink prepared in the facility and stored in drums, bottles, cans and others.

This quantity can vary in large proportions, depending on the volume of the installation to be cleaned, the nature and amount of dirt that it is desired to eliminate, the temperature and pressure of the formulation used, and others.

As a general rule, an effective amount of the acidic cleaning formulation is circulated in the plant, this circulation being established for a time sufficient to allow complete removal of soil.

A visual test of the installation, or a measurement of the bacteriological activity within the installation according to conventional techniques known to those skilled in the art, make it possible to determine the effective amount of formulation to be used and the duration of circulation. of said formulation necessary for the total elimination of soiling.

Thus, the amount of formulation and the duration of circulation will be established to allow a total elimination of soiling, while observing both a minimal amount of formulation (mainly for economic and environmental reasons) and a shortest possible circulation time (also mainly for economic reasons).

The acid cleaning with the formulation comprising at least one alkanesulfonic acid as indicated above can be carried out at all temperatures, generally between 0 ° C and 100 ° C, more generally between 5 ° C and 40 ° C, typically between 5 ° C and 20 ° C in the fermenter or guard reactor and between 60 ° C and 80 ° C in the packaging containers (drums, bottles or cans) of the beer or other related fermented beverage.

After the washing step using the formulation comprising at least one alkanesulfonic acid, the installation is advantageously rinsed by circulation of a rinsing solution, for example with water, in a manner known to the man of the job.

Thanks to the method of the invention, the washing of a facility useful for the preparation of beer or other related fermented drinks is carried out in a single step of acid washing, unlike the techniques known today. This single stage of acid washing eliminates in particular "Beer stones" and bitter crowns formed during the manufacture of said beer and other related fermented beverages.

According to another object, the present invention relates to the use of a formulation comprising at least one alkanesulfonic acid, in particular at least methanesulphonic acid, for the removal of organic and inorganic soils, such as carbohydrates, fats , proteins, inorganic minerals such as calcium carbonate, calcium phosphate, and other types of scale comprising oxalates, sulphates, hydroxides and / or sulphides, whether or not combined with various organic materials and / or metals, metalloids, alkalis or alkaline earths earthy, and other residues encountered in the preparation of beer or other related fermented beverage.

More particularly, the invention relates to the use of a formulation comprising at least one alkanesulfonic acid, in particular at least methanesulfonic acid, for the removal of "beer stones" and bitter crowns formed during the development and / or preservation of beer.

By "other related fermented beverages" means any type of beverage such as for example wine, cider, whiskey, sake, and more generally any type of alcoholic beverages whose production process uses yeasts or any other aerobic fermentation capable of releasing carbon dioxide.

The present invention is illustrated by means of the examples which follow, without presenting any limiting character, and which can not therefore be understood as likely to restrict the scope of the invention as claimed.

Example 1 : Cleaning of dirt obtained from an industrial must a) Stage of creation of the type stain during the fermentation :

In a cylindrical-conical bowl of 74 cm x 18 cm body and a cone length of 17 cm stainless steel (volume 316 L), are introduced 5 liters of broth clarified broth cooled to room temperature (between 15 and 25 ° C).

The brewer's yeast ( Saccharomyces cerevisae ) is then introduced respecting the necessary amount of live yeast (50 mL of liquid yeast for 15 liters of must) in order to be placed in industrial conditions.

The fermentation takes place at room temperature (between 15 and 25 ° C) for a period of 6 days. At the end of this time, the tank is drained.

In accordance with industrial practice, a crown of bitter (yeast and associated organic fouling) is observed at the liquid / air interface in the top of the cylindro-conical tank.

The repeatability of the formation of soils has been evaluated on many pilot fermentations (about thirty in total) and ensures a level of soiling representative of the practice and a satisfactory reproducibility.

b) Pre-wash step

A prewashing step is carried out by circulation of 3 times 5 seconds of an alkaline solution containing 1.5% of sodium hydroxide (pause time between circulations: 5 minutes).

c) Acidic cleaning step

The cleaning of the soil is carried out via the circulation of a cleaning formulation under stable and controlled hydrodynamic conditions, via a fixed spraying ball (Brand Hacke, type M1-1 DN8) located on the part high of the tank. More particularly, the flow rate is 1400 L / min and the spraying pressure is 0.2 bar relative (1.2 bar absolute), the solution being maintained at ambient temperature (between 15 ° C and 25 ° C). ) until total disappearance of the stains. Every 5 minutes, the circulation is interrupted to check the disappearance of the eye in the tank. The cleaning is estimated visually and the time required to obtain a visibly clean tank is thus established.

For each experimental condition, the test is replicated at least 6-fold (2 fermentations in 3 distinct fermentation sequences).

In addition, in order to consolidate the relative comparison of the cleaning tests, it was decided to systematically place in the test sequence, a standard reference cleaning system based on two tanks for cleaning by the usual procedure with a 1.5% by volume solution of phosphoric acid at 56% by mass.

• Formulation référence A : acide phosphorique (H₃PO₄) à 56 % massique dans l'eau (d = 1,38, soit 1,15 % massique de H₃PO₄ pur).
• Formulation 1 (comparatif) : 55 % acide formique dans l'eau (d = 1,195 soit 0.98 % massique d'acide formique pur).
• Formulation 2 (selon l'invention) : 1 % volume dans l'eau d'acide méthane sulfonique à 70 % massique (d = 1,35, soit 0.94 % massique en acide méthane sulfonique pur).

The acidic formulations used are as follows:

• Formulation reference A : phosphoric acid (H ₃ PO ₄ ) at 56% by weight in water (d = 1.38, ie 1.15% by weight of pure H ₃ PO ₄ ).
• Formulation 1 (comparative): 55% formic acid in water (d = 1.195 or 0.98% by weight of pure formic acid).
• Formulation 2 (according to the invention): 1% volume in methanesulfonic acid water at 70% by mass (d = 1.35, ie 0.94% by weight of pure methanesulphonic acid).

Table 1 below shows the durations, expressed in additional or less time (minutes), necessary for the total visual removal of soiling, compared with a cleaning carried out with reference formulation A (1.15% by mass of acid). phosphoric). <b><u> - Table 1 - </ u></b> Formulation of cleaning Time greater or less in minutes than the reference 1.5% volume of formulation reference A 0 1.5% formulation volume 1 30 1% formulation volume 2 -10

It is found that the acid formulation 2 according to the invention allows a time saving of 40 minutes compared to another acid formulation (formic acid) and even 10 minutes compared to the reference formulation (phosphoric acid).

Example 2 Cleaning of Soils Obtained from a Reconstituted Mash

The reconstituted must is a must obtained by dilution of a commercially available kit for the manufacture of beer (reference "Brewferm" type of beer: white beer, wheat basis).

The must is reconstituted according to the manufacturer's instructions: dilution of must concentrate (1 L) in 14 L of cold water and addition of 750 g of sugar. The lyophilized yeast sachet included in the kit is added to the reconstituted must just before fermentation.

Unlike industrial must, the initial level of soiling is lower with reconstituted must and the pre-wash step is not necessary; the acid cleaning is therefore carried out directly, as in step c) of Example 1.

As for Table 1, Table 2 below shows the durations expressed in additional or less time (minutes) necessary for the removal of soil, compared to the reference formulation (1.15% by mass of phosphoric acid). ). <u> - <b> Table 2 </ b> - </ u> Formulation of cleaning Time greater or less in minutes than the reference 1.5% volume of formulation reference A 0 1.5% formulation volume 1 + 15 1% formulation volume 2 -10

Here again, there is a decrease in the cleaning time required for the removal of dirt, when it is carried out with the acid formulation according to the invention.

Example 3: Cleaning of stains of "beer stones" type (beerstone)

• pesée précise d'environ 0,5 grammes de dépôts préalablement séchés à l'air pendant 24 heures à 40°C ;
• immersion sans agitation dans la formulation test portée à température ambiante (entre 15°C et 25°C) pendant 4 heures ;
• filtration de la solution liquide et récupération du solide non dissous.

Two representative samples of "beer stones" were taken from breweries on fermentation tanks and subjected to the following experiment:

• accurate weighing of about 0.5 grams of deposits previously air dried for 24 hours at 40 ° C;
• immersion without stirring in the test formulation brought to room temperature (between 15 ° C and 25 ° C) for 4 hours;
• filtration of the liquid solution and recovery of the undissolved solid.

This solid residue is dried for 24 hours at 40 ° C and weighed.

Table 3 below shows the average percentage of "beer stones" dissolved in two samples according to each cleaning formulation used:
Formulation reference A : phosphoric acid (H ₃ PO ₄ ) at 56% by weight in water (d = 1.38, ie 1.15% by weight of pure H ₃ PO ₄ ).
Formulation reference B : sulfuric acid (H ₂ SO ₄ ) at 78% (density = 1.7, or 1.32% by mass pure product).
Formulation 1 (comparative): 55% formic acid in water (d = 1.195 or 0.98% by weight of pure formic acid).
Formulation 2 (according to the invention): 1% volume in methanesulfonic acid water at 70% by mass (d = 1.35, ie 0.94% by weight of pure methanesulphonic acid). <b><u> - Table 3 - </ u></b> Formulation of cleaning % average of "beer stones" dissolved on 2 deposits 1.5% volume of formulation reference A 5 1% volume of reference formulation B 65 1% v of formulation 1 5 1% v of formulation 2 55

It is observed that the methanesulfonic acid formulation has an effectiveness in terms of bitter corona removal similar to a phosphoric acid formulation, and an efficiency similar to that of sulfuric acid, in terms of elimination of beer stones.

Thus, the method of the invention eliminates the two acid cleaning steps (phosphoric and sulfuric) recommended so far, with a single acid cleaning formulation comprising at least one alkanesulfonic acid effective for the elimination at a time "beer stones" and bitter crown.

Example 4: Dissolution Efficacy of Calcium Oxalate

Calcium oxalate (6 g) is placed in 100 g of a solution of methanesulphonic acid (4 g / l and 12 g / l) on the one hand and in 100 g of a phosphoric acid solution (4 g / L and 12 g / L) secondly, for 24 hours at 70 ° C.

The solution is then filtered and the filtrate is analyzed for ICP spectrometry assay of the calcium ions present in the solution.

The results are shown in Table 4 below: <b><u> - Table 4 - </ u></b> Acid Amount of Ca ²⁺ ions in mg / L solution Phosphoric acid 4 g / L 20 Phosphoric acid 12 g / L 75 Methanesulfonic acid 4 g / L 80 Methanesulfonic acid 12 g / L 355

These results show that methanesulfonic acid is much more effective than phosphoric acid in dissolving calcium oxalate.

Claims (11)

1. Process for the cleaning of an installation used in the preparation and/or the storage of beer, or any type of alcoholic drinks whose manufacturing process involve yeast or any other aerobic fermentation medium likely to release carbon dioxide, comprising the steps of:

   optional pre-washing of the installation;

   washing of the installation by circulation in said installation of an effective quantity of a formulation comprising at least one alkane sulphonic acid; and

   rinsing of said installation by circulation of a rinsing solution.
2. Process according to Claim 1, wherein the installation comprises one or more elements chosen from among tanks, barrels, fermentors, drains, valves, bottles and beer cans.
3. Process according to Claim 1 or 2, wherein the pre-washing step is carried out with an aqueous solution of sodium or potassium hydroxide.
4. Process according to any one of the preceding Claims, wherein the said at least one alkane sulphonic acid is chosen from among methane sulphonic acid, ethane sulphonic acid, n-propane sulphonic acid, iso-propane sulphonic acid, n-butane sulphonic acid, iso-butane sulphonic acid, sec-butane sulphonic acid, tert-butane sulphonic acid, and mixtures of two or several of any of them, in all proportions.
5. Process according to any one of the preceding Claims, wherein the cleaning formulation comprises at least methane sulphonic acid.
6. Process according to any one of the preceding Claims, wherein the cleaning formulation comprises from 0,1 to 100 weight % of alkane sulphonic acid, more generally from 0,5 to 90 weight %, particularly from 0,5 to 20 weight % of alkane sulphonic acid, and more particularly from 0,5 to 5 weight % of alkane sulphonic acid.
7. Process according to any one of the preceding Claims, wherein the cleaning formulation further comprises one or more rheological additives, solvents, biocides and other texture agents, selected among solvents and co-solvents, organic or inorganic acids, thickening agents, surface-active agents, foaming agents and anti-foaming agents.
8. Process according to any one of the preceding Claims, wherein the acidic cleaning with said formulation comprising at least one alkane sulphonic acid is carried out at a temperature ranging between 0°C and 100°C, more generally between 5°C and 40°C, typically between 5°C and 20°C in the fermentor or the storage vessel, and between 60°C and 80°C in the packaging containers (barrels, bottles or beer cans) used for beer or any type of alcoholic drinks whose manufacturing process involve yeast or any other aerobic fermentation medium likely to release carbon dioxide.
9. Process according to any one of the preceding Claims for cleaning an installation used for the preparation and/or the storage of beer, or any type of alcoholic drinks whose manufacturing process involve yeast or any other aerobic fermentation medium likely to release carbon dioxide, comprising the steps of:

   optional pre-washing of said installation using a diluted alkaline solution;

   washing of said installation by circulating in said installation a formulation comprising at least methane sulphonic acid; and

   rinsing said installation by circulating water.
10. Use of a formulation comprising at least one alkane sulphonic acid, particularly at least methane sulphonic acid, for eliminating organic and inorganic stains, and other residues present or generated during the preparation and/or the storage of beer or any type of alcoholic drinks whose manufacturing process involve yeast or any other aerobic fermentation medium likely to release carbon dioxide.
11. Use of a formulation comprising at least one alkane sulphonic acid, particularly at least methane sulphonic acid, for the elimination of beer stones and yeast rings formed during the preparation and/or the storage of beer.