Effect of wort cooling speed via heat exchanger on wort chromaticity
- Jan 16, 2021
- 186
- tiantai
Effect of wort cooling speed via heat exchanger on wort chromaticity
After finishing wort brewing via brewhouse system and before going into fermenters, wort need to be cooled down by heat exchanger. Many of customers found that the final wort chromaticity is different with different cooling speed. So, what is the reason?
After analyzing the reason, there should be both physical changes and chemical changes in this cooling process.
Firstly, cold trub keeps separating out during this cooling process. Cold trub will start separating temp from 60℃ until 5~7℃. A large amount of precipitation of cold trub can absorb some colored substances such as polyphenols to lower the wort chromaticity.
Secondly, the cooling speed of the hot wort also affects the amount of condensate formed. If hot wort couldn’t be cooled down in time and stay at 80℃ for long time, it will be easy to occur Melander oxidation reaction and increase hydroxymethyl furtural. Wort chromaticity will be increased further more.
So, during brewing process, what temp and cooling time you usually use for wort cooling? For our brewhouse system, the designed principle is that cooling wort between 30-40mins. Is this same as what you use to? Welcome to contact us to discuss further. Cheers!
Request a Proposal
Nicole Zhou
Email: cnbrewery@cnbrewery.com
After finishing wort brewing via brewhouse system and before going into fermenters, wort need to be cooled down by heat exchanger. Many of customers found that the final wort chromaticity is different with different cooling speed. So, what is the reason?
After analyzing the reason, there should be both physical changes and chemical changes in this cooling process.
Firstly, cold trub keeps separating out during this cooling process. Cold trub will start separating temp from 60℃ until 5~7℃. A large amount of precipitation of cold trub can absorb some colored substances such as polyphenols to lower the wort chromaticity.
Secondly, the cooling speed of the hot wort also affects the amount of condensate formed. If hot wort couldn’t be cooled down in time and stay at 80℃ for long time, it will be easy to occur Melander oxidation reaction and increase hydroxymethyl furtural. Wort chromaticity will be increased further more.
So, during brewing process, what temp and cooling time you usually use for wort cooling? For our brewhouse system, the designed principle is that cooling wort between 30-40mins. Is this same as what you use to? Welcome to contact us to discuss further. Cheers!
Request a Proposal
Nicole Zhou
Email: cnbrewery@cnbrewery.com
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