As a Beer Brewing Equipment Manufacturer, share with you.
After cooling, the wort before fermentation before fermentation is called final wort. In order to ensure the quality of the final wort and meet the requirements of normal yeast fermentation, there should be quality requirements. Some parameters can be tested to control the quality of the final wort.
Five Vessel Brewhouse
They are very important for industrial beer production.
1. The proportion of wort
Purpose: to ensure that the wort plato meets quality standards
2. Final fermentation degree (appearance)/%
Purpose: To identify the fermentability of wort 3. Of wort
Purpose: Affect cold sugar precipitation, yeast activity, etc.
4. Iodine reaction
Purpose: to represent the degree of starch decomposition to prevent starch turbidity
Requirements: below the limit
Purpose: to ensure that the color of beer meets quality standards
6. Bitter substance content / BU
Purpose: Prevent excessive bitterness of beer
7.α-amino nitrogen content/mg/100ml
Purpose: to ensure normal yeast metabolism and low diacetyl content
8. Soluble total nitrogen content/mg/100ml
Uses: related to the taste and foam characteristics of beer
9. Condensable nitrogen content / mg / 100ml
Purpose: Conducive to the non-biological stability of beer
10. Dissolved oxygen/mg/l
Purpose: Good oxygenation is beneficial to the reproduction of yeast
Requirements: coliform <3, bacteria <1000
Purpose: Prevent abnormal fermentation and produce sour or peculiar smell from beer
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