Article List
- Characteristics of hops and hop productsHops contain many substances, such as resins, essential oils, polyphenols, proteins and inorganic salts of amino acids. The most important components of hops in beer brewing are hop resins, hop oils and polyphenols, which give beer its characteristic bitterness, aroma and stability. Hops generally u
- Control of beer fermentation processDuring the main fermentation period, the focus of technical control is temperature, concentration and time, which restrict each other and complement each other. When the fermentation temperature is low, the concentration decreases slowly and the fermentation time is long.
- Causes and measures of beer turbidity and precipitationCauses of turbidity and precipitation in beer1. Biological turbidity:In short, bio-turbidity of beer occurs for two reasons:First, the fermentation process contaminates other microorganisms, causing the death temperature of beer to rise.
- The gushing phenomenon of beerAfter opening the bottle cap to decompress the beer, sometimes abnormal foaming and drinking will occur, and even a bottle of wine will spew out more than half of the bottle. This is a disease of beer, called beer gushing.Factors that cause beer gushing:1. Main factors(1) Wet barleyA lot of molds gr
- Chemical composition and nutritional value of beerWe all know that the taste of beer is smooth and glycolic, delicate and light, hoppy and malt.Unforgettable, do you know what ingredients in the beer combine to create such a taste?
- Wort cooling methodWort cooling has one-stage cooling mode and two-stage cooling mode. Generally, the two-stage cooling method is more common. In terms of energy saving and control, one-stage cooling is preferred.
- Prevention and control of harmful microorganisms in beerControl of sterile airBacteria are generally attached to the dust in the air and spread through the air flow, so it is necessary to purify the air; it is advisable to collect air at high altitude, use filter cotton to perform rough filtration, compression, cooling, multi-stage oil-water separation,
- Measures to Improve Beer Flavor StabilityMeasures to Improve Beer Flavor StabilityDuring the storage process of beer, its flavor will change to a certain extent. In order to ensure its flavor, it is necessary to improve the flavor stability of beer.Control of Oxygen Intake During Wort Preparation
- The relationship between malt quality and beer qualityIn the actual production process, according to the current experience, the quality of malt involved in the extraction rate, coarse and fine powder difference, saccharification time, filtration time, chromaticity, total nitrogen, Courbach value, boiling wort chromaticity, etc.
- Influence of RA value of water on beer production processThe RA value of water will increase or decrease the pH value of mash and wort, which will have a series of effects on the production process of beer.effect on enzymesIn the process of saccharification, pH value has a significant effect on various enzymes, especially α-amylase.