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What is the purpose and function of wort boiling?
- Apr 12, 2022
- yanan
- 7998
- small brewery for sale， buy a brewery used brewery for sale，
What is the purpose and function of wort boiling?
The purpose and function of wort boiling are as follows
(1) Evaporation of excess water: after the first wort is mixed with washing wort, the concentration is lower than the required wort concentration. Therefore, the excess water should be evaporated by boiling to concentrate wort. The hot wort concentration after boiling should be slightly lower than the original wort concentration required for the final product, because a small amount of water still evaporates during wort cooling.
(2) In order to prevent the continuous action of enzymes and ensure the stability of product quality, it is necessary to stop the biochemical changes in wort
Wort set. In fact, most of the enzymes have lost their activity after wort filtration. From the point of view of destroying the enzyme activity, wort can achieve the goal after boiling.
(3) In the production process of wort sterilization, the mixed bacteria in raw materials, equipment and pipelines may be brought into wort. If these mixed bacteria enter the fermentation stage, it will affect the growth and reproduction of beer yeast, resulting in abnormal fermentation. Acid producing bacteria, in particular, can make fermentation broth rancid. Therefore, the sterilization of wort is an important purpose of wort boiling.
(4) To extract the effective components from hops and add hops or hop products in wort boiling process, the effective components (soft resin, tannin, aromatic components, etc.) can be dissolved at high temperature to give full play to their functions and give beer unique bitterness and fragrance. The dissolution of hop active ingredients needs a certain temperature and time, and the dissolution amount increases with the increase of temperature and time.
(5) In the process of malting and saccharification, the dissolved high molecular protein is partially decomposed into low molecular weight substances by enzyme, but some of them still exist in wort, especially the protein with relative molecular weight higher than 6 × 105 will reduce the abiotic stability of beer, Make beer produce early turbidity, so this part of high molecular protein should be removed by boiling wort to denaturate and solidify.
(6) The pH of wort decreased by 0.2 ~ 0.3 during boiling due to the acid increasing effect of calcium and magnesium ions, the precipitation of alkaline phosphate, the dissolution of picric acid from hops and the formation of acid Maillard reaction products. The decrease of wort pH is beneficial to the denaturation and coagulation of protein and the improvement of beer's abiotic stability.
(7) the formation of reducing substances. During the boiling of wort, melanin and volatile nitrogen containing heterocyclic compounds (such as maltol) are formed by Maillard reaction between reducing sugar and amino acids, which deepens wort color and enhances aroma of wheat juice and improves the foam performance of beer. Because these reducing substances have negative charge in beer, they can protect colloidal stability, so they can improve the abiotic stability of beer.
(8) When wort is boiled, some volatile odor will be removed with steam. The decomposition of DMS precursor makes DMS free Volatilization also includes some hydrocarbon compounds with bad odor in hops, such as geranyl.
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If you are planning to open a brewery. TIANTAI BrewTech could help you answer your questions and supply the brewery equipment system. We supply 2-150bbl complete beer brewing brewery equipment system including malt milling equipment, brewhouse equipment, fermenters, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list.
Refequency questions
The purpose and function of wort boiling are as follows
(1) Evaporation of excess water: after the first wort is mixed with washing wort, the concentration is lower than the required wort concentration. Therefore, the excess water should be evaporated by boiling to concentrate wort. The hot wort concentration after boiling should be slightly lower than the original wort concentration required for the final product, because a small amount of water still evaporates during wort cooling.
(2) In order to prevent the continuous action of enzymes and ensure the stability of product quality, it is necessary to stop the biochemical changes in wort
Wort set. In fact, most of the enzymes have lost their activity after wort filtration. From the point of view of destroying the enzyme activity, wort can achieve the goal after boiling.
(3) In the production process of wort sterilization, the mixed bacteria in raw materials, equipment and pipelines may be brought into wort. If these mixed bacteria enter the fermentation stage, it will affect the growth and reproduction of beer yeast, resulting in abnormal fermentation. Acid producing bacteria, in particular, can make fermentation broth rancid. Therefore, the sterilization of wort is an important purpose of wort boiling.
(4) To extract the effective components from hops and add hops or hop products in wort boiling process, the effective components (soft resin, tannin, aromatic components, etc.) can be dissolved at high temperature to give full play to their functions and give beer unique bitterness and fragrance. The dissolution of hop active ingredients needs a certain temperature and time, and the dissolution amount increases with the increase of temperature and time.
(5) In the process of malting and saccharification, the dissolved high molecular protein is partially decomposed into low molecular weight substances by enzyme, but some of them still exist in wort, especially the protein with relative molecular weight higher than 6 × 105 will reduce the abiotic stability of beer, Make beer produce early turbidity, so this part of high molecular protein should be removed by boiling wort to denaturate and solidify.
(6) The pH of wort decreased by 0.2 ~ 0.3 during boiling due to the acid increasing effect of calcium and magnesium ions, the precipitation of alkaline phosphate, the dissolution of picric acid from hops and the formation of acid Maillard reaction products. The decrease of wort pH is beneficial to the denaturation and coagulation of protein and the improvement of beer's abiotic stability.
(7) the formation of reducing substances. During the boiling of wort, melanin and volatile nitrogen containing heterocyclic compounds (such as maltol) are formed by Maillard reaction between reducing sugar and amino acids, which deepens wort color and enhances aroma of wheat juice and improves the foam performance of beer. Because these reducing substances have negative charge in beer, they can protect colloidal stability, so they can improve the abiotic stability of beer.
(8) When wort is boiled, some volatile odor will be removed with steam. The decomposition of DMS precursor makes DMS free Volatilization also includes some hydrocarbon compounds with bad odor in hops, such as geranyl.
If you are planning to open a brewery. TIANTAI BrewTech could help you answer your questions and supply the brewery equipment system. We supply 2-150bbl complete beer brewing brewery equipment system including malt milling equipment, brewhouse equipment, fermenters, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list.
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