Influence of feeding temperature on beer quality

 Influence of feeding temperature on beer quality 

New research shows that if a high temperature (such as 62°C) feeding process is used, not only the saccharification time is short, which is beneficial to energy saving, but also it is very beneficial to the foam and taste stability of beer, for the following reasons:

(1) Reduce the breakdown of protein.

(2) High polymer nitrogen content.

(3) Due to the high viscosity of beer, beer has better foam retention.

(4) The content of α-amino nitrogen in wort is relatively low.

(5) Only a few amino acids participate in the Maillard reaction.

The figure below shows the change of aging substances in beer at different cutting temperatures. The higher the temperature (such as 62°C), the lower the aging substances and the more stable the taste.

The relationship between low temperature feeding and high temperature feeding and fatty acid oxidase activity, the higher the feeding temperature, the lower the fatty acid oxidase activity, the less easily oxidized wort and beer, and the more stable the taste.

Typically, higher feed temperatures improve beer foam. This phenomenon may be caused by a certain amount of macromolecular nitrogen. Proteins with a specific molecular weight, such as foam-forming proteins with a molecular weight of 4100, collagen proteins and viscous substances, play a decisive role in foaming and promote the formation of foams. In most cases, the protein responsible for tannin precipitation increases substantially at 60°C.

In summary, feed temperature affects wort and beer composition, foam, filterability, taste stability, and more.