Effect of the micro-membrane on theoxidation and anti-oxidation level of beers during the practical production was studied.The result showed that the content of aging substance-aldehyde and the TBA value decreased by 4.11% and 2.13% after coarse and fine filtration in the closed environment respectively,which made a lower aging degree and a more fresh taste.Compared to diatomite filtration,the process of microfiltration will not introduce transition state metal ions.The anti-oxidation substance SO2 mainly influenced the lag time of ·OH with R2 of 0.8961.Content of SO2 after membrane filtration increased,which extended the lag time.At the same time,anti-oxidation substance polyphenols could slow down the ·OH generation rate.The polyphenols could be retained during the membrane filtration process with the DPPH clearance rate dropped by 5.70%.So,free radical generation rate of beer increased and the anti-oxidation level beer decreased.