Production equipment company to introduce beer wort turbidity

when using beer beer production equipment to ensure a good processing effect, the need to pay attention to when using cannot affect the beer production process specification, which also should pay attention to distinguish in the production of raw materials of some common problems, including wort turbidity phenomenon, so what is the cause of the wort turbidity? Let's follow the beer company of production equipment have a look at it.

　　1 . The influence of malt if used in the process of saccharification malt quality is bad, protein content is 13%, Kurt Bach value of 33%, or malt baking temperature is low, polyphenol oxidase, peroxidase, too much can cause wort turbidity protein. Malt crushing interloper, wort filtration velocity is reduced, skin of polyphenols, bitter substance, pigment, a large number of dissolution, affect the wort to clarify. Crushing is too thick, will affect the effect of enzyme, large molecular weight components ( Dextrin, protein) Be brought into the wort, wort turbidity.

　　2 . The influence of auxiliary materials if appropriate increase in the use of auxiliary materials, can reduce the protein content of wort, but the protein in auxiliary material is much more difficult than the protein in malt decomposition, has a promoting effect on the formation of suspended matter and sediment, wort turbidity will be formed.

　　3 . Production equipment company referred to the influence of hop beer wort boiling, add the hop storage time is long, high storage conditions, light medium, which contain tannins by oxidation, losing the role of the precipitated protein precipitation effect is abate, macromolecular protein content in the wort.

　　4 . Improper saccharification process the effects of saccharification process control, saccharification temperature is exorbitant, dextrin generated content in the wort is high, easy to cause the wort turbidity. Or in protein resting phase, pH, temperature, time control, bad protein decomposition, the high molecular protein relative increase in wort, cause wort turbidity.

　　5 . Wort filtration phase control is bad. Too bad layer thickness of thin filter speed is too high the circumfluence extract did not meet the requirements. Clean water at high temperature, wheat meal in residual starch pasting again, iodine value rise. Plow meal improper operation, such as farming, the pulp till too deep tillage blade linear speed too fast, or crushed phenomenon, wheat pulp layer destruction and so on, the wort turbidity.

that is the reason of the production equipment company introduction of beer wort turbidity, when use can guarantee the quality of wort, can produce good quality beer, beer brewing at attention, timely screening wort turbidity of causes, can guarantee the beer production to get good effect.