Influence of feeding temperature on beer qualityNew 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

During the brewing process, wort boiling is a complex process of physical and chemical changes. These changes are complicated, and it is difficult to take into account the favorable conditions of all changes at the same time.

Factors Affecting Starch BreakdownThe saccharification process in the brewing process determines the composition of fermentable extractables in the wort, while the various sugars and dextrins in the wort affect the fermentation process and beer quality.

If the alkali or acid used for CIP cleaning enters the fermentation broth, it is a serious "quality accident" and should be dealt with according to the actual situation.