The main reason for beer brewing beer production equipment is cloudy! !

Appeared in the process of brewing wine turbidity of the main reason lies in the decomposition of the protein in malt, understand malt decomposition winemakers know, saccharification of mainly in the process of change of decomposition of starch, protein decomposition, decomposition of polysaccharides, etc. These substances are the main ingredients, make up our beer under the action of these substances in malt constitutive enzyme decomposition. Saccharification of the starch decomposition is actually in the process of decomposition of malt starch decompose a discontinuous, but the decomposition speed significantly higher germination period. Decomposition of starch is one of the most important pathways in the process of saccharification, starch decomposition is complete, not only affect the cost of the production of beer, but also related to the quality of beer. Protein decomposition, followed by the same protein is intermittent of malt decomposition process of decomposition, the difference is mainly is carries on in the process of germination, the digestion of these proteins in the process of saccharification protein decomposition mainly had modification effect. This process has affected the clear degree of beer fermentation, and beer, macromolecular proteins can be rounded and palatability of the degree of beer, increase beer foam performance, but also reduces the biological stability of the beer too much, lead to turbid beer. So in the process of beer production to strictly grasp the saccharification process to avoid beer turbid phenomenon! !