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Changes of the main material when beer wort boiling

Time:2013-11-12 14:02:16   Source:Brewing materials    Click:

The biggest change is when beer wort (raw material) boiled is protein coagulation precipitation, because the polymerization of malt and hops of polyphenol and protein. If the malt dissolution good,use more hops, brewing water containing less carbonate, generally,you can get good protein coagulation results.

Protein coagulation precipitation can be divided into two stages during the wort boiling .The first is chemistry , referred to as a transgender; The second stage is colloid chemistry, because of coagulation of protein.

In addition, During the process  of wort (beer raw materials) boiling . Due to some sugar coking, class, the formation of melanin and oxidation of the polyphenols, wort chromaticity will increased, it may impact the light beer , must control it properly .

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