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What Is The Role Of Wort In 10BBL Fermenter?

May. 31, 2019 Share:

During the preparation of wort in 10BBL Fermenter, the boiling process will be a key step influencing the changes in wort composition, concentration, color and coagulable nitrogen, and is the most energy-intensive process in the preparation of wort. In brewing beer, it is necessary to properly control the boiling time and strength of the wort.

Boiling intensity refers to the water evaporated out per unit time. The greater the boiling strength, the better the convection of the wort and the more adequate the coagulation of the protein. However, if the boiling strength is too large, it will accelerate the color reaction of the wort, and at the same time, it will destroy the Longding differentiation of the wort and affect the foam performance of the beer. The longer the boiling time, the greater the amount of protein that is coagulated, but if it is too long, it will reconstitute some of the coagulated proteins and their complexes.

With the increase of boiling strength in Home Microbrewery Equipment, the holding power of beer has a tendency to rise first and then fall. The same conclusion was reached for the analysis of the boiling time. It indicates that excessive boiling and boiling time during boiling will cause a decrease in beer holding capacity.

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