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Boiling effect of wort
Boiling effect of wort
Boiling effect of wort
Many new whole-grain brewers are bracing for the extra difficulty of mashing. They understood the effect of different temperatures, mash thickness, and residual combinations. Since the technique of wort brewing is so simple, they may not understand the important benefits that wort brewing brings to the beer. When asked how to make a good beer, the understanding is not clear enough. Today, the engineer of micet craft will talk to you about the function of wort boiling.
wort sterilization
Boiling the wort provides enough heat to keep the wort free from any bacterial contamination. The main wort bacteria are Lactobacillus, which are killed by heat. The low pH and antimicrobial action of certain hop components will ensure that otherwise viable pathogenic bacteria and spore-forming organisms are excluded.
wort concentrate
The polyphenols in hops and malt are completely dissolved in the wort and bound to proteins. Proteins and polyphenols and the complexes formed by proteins and post-oxidized polyphenols are insoluble when heated and precipitate in the form of coagulants (flocs) when boiled, which should be separated from the wort as much as possible. If the boiling time is not long enough, there will be residues in the wort, which will precipitate during the fermentation process of the beer, causing the beer to be cloudy. For 20 years, we've spoken to thousands of breweries and brewmasters around the world. And helped many breweries build their brewing systems.
Destroy enzymes in wort
Boiling will end the mashing process that converts starch into sugar. It may be said that the most important function of boiling wort is to inhibit the activity of residual enzymes after the mashing process. Inhibiting the activity of the enzyme maintains the desired sugar/mash ratio. If the enzyme-catalyzed process continues, it will produce a "thin" beer that tastes bad.
increase color
During the wort boiling process, reducing substances such as melanomas are formed that can bind to the oxygen in the wort. When you cook wort, three reactions occur, each of which increases the color of the wort. The first is the Maillard reaction, which is the chemical reaction between carbonyl groups and amino acids that causes browning in food. The caramelization of the sugar is also taking place and causing a color change and finally some oxidation of the polyphenols.
Lower the pH of the wort
The excess water is evaporated, and the mixed wort is boiled, evaporated, and concentrated to a specific concentration, destroying the activity of all enzymes. Prevent the residual α-amylase from continuing to act and stabilize the composition of the wort.By boiling, various harmful microorganisms present in the wort are eliminated, and the quality of the final product is guaranteed. The active ingredients in the hops are extracted, giving the wort a unique bitterness and aroma, and improving the biological and abiotic stability of the wort.Lower the pH of the wort, when the wort is boiled, the calcium ions in the water react with the phosphates in the malt. The pH of the wort is lowered, which is beneficial to the precipitation of globulin and the pH of the finished beer and is beneficial to the improvement of the biological and abiotic stability of the beer.
