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English Views: 18 Author: Site Editor Publish Time: 2025-07-17 Origin: Site
One step that all brewers use in their brewing process is boiling wort. Although boiling wort is not the most glamorous part of the brewing process, controlling the temperature, adding hops, and adding crushed malt from the kettle are all necessary. In short, boiling is an almost universal and important step. It affects many qualities of the beer we brew.
In the brewing process, there are many steps that need to be completed before the fermentation stage (which is when beer finally becomes beer). It all starts with the wort, which gives beer its basic flavor, including the grain and hop flavors required by the brewer's recipe.
The controlled germination process of malt is initiated by adding water and stopped by removing the water before the seedlings grow out of the seed husk. The malting process itself consists of three stages: steeping, malting, and roasting. Other non-essential ingredients include carbohydrates.
While wort separation is usually done at high temperatures (76-80°C), the wort that goes into the kettle contains a lot of microorganisms - yeasts, molds and bacteria, which can cause off-flavors and many other problems.
Boiling inactivates enzymes that are left in the wort and that may have been left over from the mashing or washing process, which degrade carbohydrates and proteins, thereby fixing the carbohydrate content of the wort.
During the boiling process, the content of high molecular weight nitrogen in the malt needs to be reduced. Protein precipitation occurs when the wort loses turbidity during boiling, and as the proteins coagulate, these substances fall out of suspension and settle out.
During the boiling process, the wort darkens in color. This is caused by the formation of pigments (melanin), oxidation of polyphenols and caramelization of sugars.
The melanin-Maillard reaction occurs when reducing sugars in carbohydrates react with amino acids extracted from proteins during mashing.
Caramelization is a chemical process where sugars react at temperatures of 200°C or higher.
The main flavor contribution of hops in beer comes from the bitterness provided by iso-alpha acids. During the boiling process, the insoluble alpha acids extracted from the hops are converted into more soluble iso-alpha acids.
Generally, adjuncts such as rice and corn are usually added as solids at the time of dosing. However, for some beer recipes, liquid adjuncts can be added to the boiler while the wort is boiling. Many other breweries use a high percentage of liquid adjuncts.
In addition to protein, polyphenols are another compound. In the brewing process, polyphenols and tannins are considered synonymous. Polyphenols have both positive and negative effects on beer. The presence of some polyphenols is expected, as they affect the color, bitterness, and aroma of the beer. Some polyphenols also act as antioxidants. However, we usually do not expect these polyphenols to be present, as they react with proteins and cause the beer to be cold and cloudy. Polyphenols also give beer a spicy, bitter flavor.
The Maillard reaction that leads to color formation also affects the flavor of beer. The smell of the melanin produced by this reaction depends on the amino acid compound that reacts with the sugar. For example, ammonia produces a bitter taste when it reacts with glucose, glycine produces a burnt bread aroma, and valine produces a malty flavor. Leucine produces a fresh bread aroma, while phenylalanine produces the smell of wilted roses. Aldehyde intermediates are also produced in the Maillard reaction. These have a strong flavor, but most of them are converted to melanin and "evaporate" or reduce during the fermentation stage. Any aldehydes left over from the brewing process will accelerate the aging reaction of the beer.
