How to check protein aggregation during wort boiling process
- Apr 12, 2019
- 118
- tiantai
How to check protein aggregation during wort boiling process
Condense protein during boiler and remove it out is one of important step to improve non-biological stability of beer.
Actually, aggregation of protein start from 60℃-70℃ wort, however, not so much. As increasing of boiling temp, condensing of protein intensity also raise. Normally, boiling time is around 90mins. If boiling material whose protein content is higher, boiling time could be expanded, however, less than 120mins is necessary. Otherwise, condensed protein may be damaged again. And long boiling process is also not beneficial for wort color.
So, how to check protein aggregation effect?
Sampling inspection is a common method. Normally, after boiling 30-60mins, we could take a cup of wort to check aggregation effect. If wort is looks clear, transparent and shiny, and there is lots of flocculent protein aggregates settle down to cup bottom quickly, while part fine suspended matter still exists, it means protein aggregation effect is fine.
If no flocculent aggregates, only fine suspended matter, and wort looks cloudy, it means aggregation effect is undesirable.
Welcome to email to discuss together.
Nicole
Email: [email protected]
Sales manager in Tiantai
Condense protein during boiler and remove it out is one of important step to improve non-biological stability of beer.
Actually, aggregation of protein start from 60℃-70℃ wort, however, not so much. As increasing of boiling temp, condensing of protein intensity also raise. Normally, boiling time is around 90mins. If boiling material whose protein content is higher, boiling time could be expanded, however, less than 120mins is necessary. Otherwise, condensed protein may be damaged again. And long boiling process is also not beneficial for wort color.
So, how to check protein aggregation effect?
Sampling inspection is a common method. Normally, after boiling 30-60mins, we could take a cup of wort to check aggregation effect. If wort is looks clear, transparent and shiny, and there is lots of flocculent protein aggregates settle down to cup bottom quickly, while part fine suspended matter still exists, it means protein aggregation effect is fine.
If no flocculent aggregates, only fine suspended matter, and wort looks cloudy, it means aggregation effect is undesirable.
Welcome to email to discuss together.
Nicole
Email: [email protected]
Sales manager in Tiantai
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