How does beer brewing equipment reduce the impact of brewing water acid?

1.The pH value damages the enzyme. Throughout the saccharification process, pH often significantly impairs the activity of different enzymes. The high repetitive pH of the water leads to an increase in the pH of the mash, which reduces the uniqueness of the enzymes. For α-pepsin and some exopeptidases, in the reducing pH range of 5.2 to 5.3, the lower the pH value of the mash, the better the effect of the enzyme; when the pH value exceeds the ideal pH value of the "enzyme", α- Pepsin is blocked, and the saccharification time will also increase; the uniqueness of β-glucanase will be minimized, so that β-glucan will dissolve unscientifically, and the consistency of beer malt will also increase; if endopeptidase is affected When the pH value is as high as 6.0~6.2, the activities of aminopeptidase and dipeptidase are generally weakened, and phosphatase is also affected influences. Inhibition, only a considerable proportion of unnatural ammonium sulfate can be liquefied from natural materials, however this part of unnatural ammonium sulfate will undergo a rapid exothermic reaction with bicarbonate, resulting in the precipitation of insoluble polyphosphates, making the beer malt richer. The water content of phosphate is greatly reduced, thereby minimizing the buffering capacity of the beer malt.

2. Damage to production. In order to prevent the influence of enzymes, the consistency of beer malt increases, the filtration of beer malt is difficult, and the distiller's grains are insufficient, resulting in a 2-3% decrease in saccharification yield.

3. Destroy the malt characteristics of beer. When the pH of the mash, main beer malt and distiller's grains is high, several harmful substances in the bark that are not conducive to the taste will enter the beer malt, resulting in an increase in the saturation of the wine and a poor taste. Not smooth and develops a bitter taste. Some healthy proteins that need to be dissolved at pH requirements do not dissolve well at higher pH, which can easily lead to cloudy and unbalanced wines.

4. The utilization rate of hop bitterness is reduced. The higher the pH of the beer malt, the higher the utilization rate of hop bitterness. A large amount of humic salts are added to the beer malt, which makes the beer dry and unpleasant. When the acidity of tap water is high, the amount of hops should be reduced as much as possible to ensure moderate bitterness and moisture, but the bitterness and sourness (palatability) of the wine are still weak.