What kind of additive could be added during wort boiling?
- Mar 02, 2021
- 104
- tiantai
In the process of wort boiling, the most indispensable additives being added to the boil kettle are hops and hope products. In addition, some certain additives can be added according to the process or quality requirement.
1. Lactic acid
The purpose for adding lactic acid is to lower the PH of the wort, it is conducive to protein flocculation and reduces the color of beer.
2. Silica, silica gel and bentonite
The purpose is to increase the contact area of wort and hop bitter substances during boiling, which can promote the coagulation of substances and the isomerization of acids. At the same time, these additives have a certain adsorption effect.
3. Zinc salt
The Zn+ for helping growth of yeast is mainly comes from wort. For the beer based on common plato, it can basically meet the needs of yeast growth and metabolism. However, when the malt quality is poor, or producing beer via high-concentration dilution process, the Zn concentration in wort may not meet the needs of yeast growth. In this case, the zinc salt (Z2+ ions), can be added to meet the physiological needs of yeast proliferation and fermentation.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
1. Lactic acid
The purpose for adding lactic acid is to lower the PH of the wort, it is conducive to protein flocculation and reduces the color of beer.
2. Silica, silica gel and bentonite
The purpose is to increase the contact area of wort and hop bitter substances during boiling, which can promote the coagulation of substances and the isomerization of acids. At the same time, these additives have a certain adsorption effect.
3. Zinc salt
The Zn+ for helping growth of yeast is mainly comes from wort. For the beer based on common plato, it can basically meet the needs of yeast growth and metabolism. However, when the malt quality is poor, or producing beer via high-concentration dilution process, the Zn concentration in wort may not meet the needs of yeast growth. In this case, the zinc salt (Z2+ ions), can be added to meet the physiological needs of yeast proliferation and fermentation.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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