Why wort need boiling?
1. Evaporate excess water to concentrate the wort to a defined concentration.
2. Destroy the activity of all enzymes, stabilize the wort components; eliminate various microorganisms present in the wort, and ensure the quality of the final product.
3. Leaching out the active ingredients in the hops, giving the wort a unique bitterness and aroma, and improving the biological and abiotic stability of the wort.
4. Precipitating certain proteins that are thermally denatured and flocculated with polyphenolic substances to increase the abiotic stability of the beer.
5. When boiling, the calcium ions in the water react with the phosphate in the malt to lower the pH of the wort, which is beneficial to the precipitation of β-globulin and the decrease of the pH value of the finished beer, which is beneficial to the biological and abiotic stability of the beer. Improvement.
6. Let hydrocarbons with bad odor, such as geranene, escaping with the volatilization of water vapor, to improve the quality of wort
Edited by Hubert
Email: [email protected]
http://www.brewerybeerequipment.com
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