The function of wort boiling

The purpose of wort boiling is to stabilisethe wort by:

Killing spoilage micro-organisms.
Reducing the amount of coagulable nitrogen thus promoting colloidal stability.
Extracting the desirable principles of hops to give beer its characteristic aroma and
flavour.
Reducing undesirable volatile compounds through evaporation.
Mc ch ca dch nha si l stabilisethe wort bi:
Git cht hng cc vi sinh vt.
Gim lng nit coagulable t thc y s n nh keo.
Trch xut cc nguyn tc mong mun ca hoa bia cho bia mi thm c trng ca n v
hng v.
Gim cc hp cht d bay hi khng mong mun thng qua s bc hi.
Clarifi wort is usually collected directly in the wort
kettle or run to a wort receiving vessel (often called
a pre-run or underback) before being transferred to
the wort kettle.
The wort kettle is fi
with heating, either using
direct fuel combustion or indirectly, using steam.
The wort in the kettle is fi heated from wort
separation run off
temperature, which is between 65C and 78C, to
boiling (usually just above 100C, at atmospheric pressure because of the dissolved solids).
The kettle contents are then boiled for between 30 and 120 minutes. Wort boiling has a high
energy demand and accounts for as much as 40% of the energy consumption of a brewery.
Most of the energy required to heat worts to boiling point is recovered during wort cooling
through the use of heat exchangers, heating up the incoming brewing water (liquor) in
preparation for the next brew. This gives a heat recovery effi of up to 99%.
Clarifi wort thng c thu thp trc tip trong bnh wort hoc chy n mt tu wort nhn
(thng c gi l pre-run hoc underback) trc khi c chuyn giao cho m un nc hm
ru.
m nc wort l fi vi si m, hoc s dng t nhin liu trc tip hoc gin tip, s dng
hi nc. Cc dch nha trong bnh l fi nng t wort tch chy off
nhit , m l gia 65 C v 78 C, si (thng ch trn 100 C, p sut kh quyn do
cc cht rn ha tan).
Ni dung m un nc c un si sau cho t 30 n 120 pht. Wort si c mt nhu cu
nng lng cao v chim ti 40% lng tiu th nng lng ca nh my bia.
Hu ht cc nng lng cn thit lm nng worts n im si c phc hi trong wort lm
mt thng qua vic s dng cc b trao i nhit, lm nng ln cc nc sn xut bia vo (ru)
chun b cho brew tip theo. iu ny cho php mt v hiu phc hi nhit ln n 99%.
The additional energy required to evaporate the water vapour during the boil is generally lost
up the chimney. It is by reducing this energy loss that real savings can be achieved. A variety

of schemes are available to recover part of the energy from evaporation.

The most effective ways to reduce energy consumption are by reducing % evaporation
rates. The average % evaporation rates have fallen over the last 30 years from around 12
20% to between 4 8%.
In order to appreciate the consequence of reducing evaporation rates it is necessary to
understand the principle changes which occurring in the wort during boiling.
Nng lng b sung cn thit lm bay hi hi nc trong qu trnh un si thng b mt ln
ng khi. N l bng cch gim tn tht nng lng ny m tit kim thc s c th t c.
Mt lot cc phng n c sn phc hi mt phn nng lng t s bay hi.
Nhng cch thc hiu qu nht gim tiu th nng lng l bng cch gim% t l bc hi.
Mc% bc hi trung bnh gim trong 30 nm qua t khong 12 - 20% vo gia 4-8%.
nh gi cc hu qu ca vic gim t l bc hi n l cn thit
hiu nhng thay i nguyn tc xy ra trong dch nha trong si.
Sterilisation of the Wort
Brewing raw materials such as malt, hops and occasionally brewing water itself are infected
by micro-organisms, and these have to be killed during the brewing process to prevent wort
and beer spoilage.
After boiling the wort is largely free from microbial contamination. Some microorganisms, primarily Bacillus sp. and other thermophilic bacteria are able to form spores
which can withstand heat treatment, including boiling, and if present in the raw materials or
the brewing water may persist into the finished beer.
However beer does not support the subsequent growth of these organisms.
Sn xut bia nguyn liu nh mch nha, hoa bia v thnh thong pha nc mnh ang b nhim
bnh do vi sinh vt, v nhng phi b git cht trong qu trnh sn xut bia ngn chn dch nha
v bia h hng.
Sau khi un si dch nha l phn ln khng b nhim vi sinh vt. Mt s vi sinh vt, ch yu
l Bacillus sp. v vi khun a nhit khc l kh nng hnh thnh bo t c th chu c x l
nhit, bao gm c un si, v nu c mt trong nguyn liu hoc cc nc sn xut bia c th
ko di sang cc bia thnh phm.
Tuy nhin bia khng h tr s pht trin tip theo ca cc sinh vt ny.
Halting Enzyme Action
Enzymes rely on their three dimensional structure for their activity. Above certain
temperatures, (usually in the range of 50- 75C) the tertiary structure of the enzyme becomes
denatured, and they lose their activity. By the time the wort has reached boiling point there
is usually no residual enzyme activity.
The continued action of enzymes after the normal mashing programme will alter the
fermentability of the wort, and hence in a programmed mash there is a final mash
temperature rise to between 76 and 79C, which is sufficient to halt the malt enzyme
activity.
Enzymes da trn cu trc ba chiu ca h cho hot ng ca h. Trn nhit nht nh,
(thng l trong khong 50- 75 C) cu trc bc ba ca cc enzyme tr nn bin tnh, v h b
mt hot ng ca h. Bi thi gian wort t n im si, thng khng c hot ng

enzyme cn st li.
Cc hnh ng tip tc ca cc enzym sau khi chng trnh nghin thng thng s lm thay i
nng ln men ca dch nha, v do trong mt mash lp trnh c mt nhit nghin thc tng
ln khong 76 v 79 C, ngn chn s hot ng ca enzyme malt.
Concentration of Wort
During wort boiling water is driven off as steam, thus concentrating the wort. The
amount of water removed during the boil is directly proportional to the rate of
evaporation (and hence the amount of energy supplied) once boiling has been
achieved.
The efficiency will be affected by the design of the kettle, particularly the surface
area.
Traditionally, high gravity beers, such as strong lagers and barley wines had a long
boil time, the major purpose being the evaporation of water to concentrate the wort.
There are however other ways of achieving high gravity worts without excessive wort
boiling:
Trong wort nc si l li xe off nh hi nc, tp trung c cc dch nha. Lng
nc rt ra trong qu trnh un si l t l thun vi tc bay hi (v do lng nng
lng c cung cp) khi luc t c.
Hiu qu s b nh hng bi cc thit k ca m un nc, c bit l din tch b mt.
Theo truyn thng, cc loi bia nng cao, chng hn nh lagers mnh v ru la
mch c mt thi gian di un si, mc ch chnh l gy s bay hi ca nc tp
trung cc dch nha. C nhiu cch tuy nhin khc t c worts trng lc cao m khng
wort si qu mc:
Parti-gyles- collecting different copper gravities.
Sugar adjuncts direct addition of extract to the copper.
Weak wort recycling recovering the weak worts from the lauter tun to be re-used
for mashing.
Dewatering grains where the extract left in the grains is recovered and reprocessed
for mashing, sparging or to be added to the kettle.
High extract wort separation techniques such as the Mash Filter achieve high
gravity worts and high extract efficiencies.
These techniques enable the production of high gravity worts, while still maintaining
brewhouse yield without the use of unnecessary heat for wort concentration.
Parti-gyles- thu thp trng lc ng khc nhau.
sanh Sugar - b sung trc tip ca chit xut ng.
wort ti ch yu - phc hi cc worts yu t tun Lauter c ti s dng cho nghin.
Dewatering ht - ni cc chit xut tri trong ht c thu hi v ti ch cho nghin,
sparging hoc c thm vo m un nc.
Chit xut cao k thut wort ly thn - nh Mash Lc t worts lc hp dn cao v hiu
qu chit xut cao.
Nhng k thut ny cho php sn xut worts trng lc cao, trong khi vn duy tr c
nng sut nh my bia m khng s dng nhit khng cn thit i vi nng dch nha.

Isomerisation of Bitter Substances

During boiling the insoluble alpha acid extracted from hops are converted to a more
soluble iso-alpha acid. This reaction is accelerated by temperature.
Isomerisation is a relatively rapid reaction with production of over 90% of the wort
bitterness occurring within the first 30 minutes
of boil. Maximum isomerisation usually occurs
within 60 to 70 minutes of
boiling and accounts for around 60% of the total alpha
acid present. Iso alpha acid continues to be lost during
the fermentation and maturation process and is lost in
any foam produced so that the final conversion value of
alpha acid into iso- alpha acid in the beer is around 40%
(see Figure 1).
Trong si axit alpha khng ha tan c chit xut t
hoa bia c chuyn i thnh axit iso-alpha tan hn.
Phn ng ny c tng tc bi nhit .
Isomerisation l mt phn ng tng i nhanh chng vi sn lng trn 90% ca s cay
ng wort xy ra trong vng 30 pht u tin ca un si. Isomerisation ti a thng xy ra
trong vng 60-70 pht
si v chim khong 60% tng s axit alpha hin. Axit alpha Iso tip tc b mt trong qu
trnh ln men v thnh thc v b mt trong bt k bt sn xut sao cho gi tr chuyn i cui
cng ca axit alpha thnh axit alpha ISO- trong bia l khong 40% (xem hnh 1).
Removal of Volatiles
During the evaporation stage of wort boiling undesirable volatile compounds are driven off
with the steam (see Figure 2).
The principal malt derived volatile lost during wort
boiling is DMS or dimethyl sulphide which comes from lager malts and gives lagers a taste
described as sweetcorn. It is produced by thermal decomposition of S-methyl-methionine
in a first order reaction, with a half life of around 35 minutes (see Figure 3).
The DMS released during boiling is rapidly lost through evaporation. However, the
breakdown of S-methyl methionine continues during the period between the end of boiling
and wort cooling.
The DMS released is not lost and persists into the finished beer. It is, therefore, possible to
control the level of DMS by varying the duration of boil and whirlpool stage.
Loi b bay hi
Trong giai on bay hi ca wort si cc hp cht d bay hi khng mong mun c iu
khin tt vi hi nc (xem hnh 2).
Cc mch nha ch yu c ngun gc d bay hi mt trong wort
si l DMS hoc dimethyl sulphide m xut pht t malt bia v cho lagers mt hng v m t
l "bp". N c sn xut bng cch phn hy nhit ca S-methyl-methionine trong mt phn
ng t u tin, vi mt chu k bn r khong 35 pht (xem hnh 3).
DMS pht hnh trong thi gian si nhanh chng b mt do bay hi. Tuy nhin, s phn hy ca
S-methyl methionine tip tc trong thi gian t cui si v lm mt wort.

DMS pht hnh khng b mt v vn tn ti vo bia thnh phm. l, do , c th kim

sot mc DMS bng cch thay i thi gian un si v giai on nc xoy.
Methods of control
DMS levels in beer:
use malt with low S- methyl methionine levels.
long wort boiling time to decompose precursor and vaporise DMS.
short whirlpool stand time to reduce decomposition of the precursor.
rapid wort cooling reducing the time the wort is held hot.
use wort stripping after the whirlpool stand to remove DMS
(Note: not all DMS comes from the malt and
small amounts are produced during
fermentation and by beer spoilage organisms).
It was found that by reducing the boiling time from 60 minutes to 45 minutes, with the same
level of absolute evaporation, the survival of
DMS precursor increased by 16% for a standard wort corrected to 1039 original gravity.
Hop volatiles (hop oils) are also lost during wort boiling, and if present in too high a
concentration will contribute a bitter.
s dng mch nha vi mc methyl methionine S- thp.
wort di thi gian phn hy tin cht v lm bc hi DMS si.
thi gian ng xoy ngn gim s phn hy ca cc tin cht.
lm mt wort nhanh - gim thi gian dch nha c t chc nng.
s dng dch nha tc sau khi cc xoy nc ng loi b DMS
(Lu : khng phi tt c DMS xut pht t mch nha v
mt lng nh c sn xut trong thi gian
ln men v sinh vt h hng bia).
N c tm thy rng bng cch gim thi gian un si t 60 pht n 45 pht, vi cng
mt mc bc hi tuyt i, s sng cn ca
DMS tin thn tng 16% cho mt wort tiu chun sa cha 1039 trng lc ban u.
Cht bay hi Hop (du hop) cng b mt trong qu trnh un si dch nha, v nu c mt nng
qu cao s ng gp mt cay ng.
vegetable grassy flavour to the beer. Most of the hop oil volatiles are lost during a standard 60
to 90 minute boil. Where late hop character is required in beer, a small amount (up to 20% of
the total hop charge) of selected aroma hops can be added to the kettle 5 to 15 minutes before
the end of the boil.
The principal factors which effect the evaporation of volatiles include:
Temperature of wort

Vigour of boil
Surface tension
Condensation of volatiles in the vapour stack
Thickness of diffusion path
Duration of boil
The kettle design will have a major influence on the factors listed above and it is found that
more late hop character persists in gently agitated systems such as isometric kettle, than in
more vigorous boiling systems with turbulent flow such as kettles fitted with an external wort
boilers.
Increase in Colour
The colour of wort increases during the boil. The reactions responsible for colour
development fall into three broad categories:
Maillard reaction between carbonyl and amino compounds (see Figure 4).
Caramelisation of sugars, which is limited in steam heated coppers.
Oxidation of polyphenols.
Oxidation during wort boiling increases the colour particularly with oxidation of the
polyphenols, which also has the effect of decreasing the reducing power of the wort and beer
(see later).
Mash and wort produced with low oxidation produces lower wort and beer with lower colours
and improved flavour stability.
rau c hng v cho bia. Hu ht cc cht d bay hi du hop c mt trong mt tiu chun
60-90 pht un si. Ni m nhn vt hop mun l cn thit trong bia, mt lng nh (ln n
20% tng s ph hop) ca hoa bia thm la chn c th c thm vo m un nc 5-15 pht
trc khi kt thc khi si.
Cc yu t chnh yu nh hng s bay hi ca cc cht bay hi bao gm:
Nhit ca dch nha
Vigour ca un si
Sc cng b mt
Ngng t ca cc cht d bay hi trong ngn xp hi
dy ca con ng khuch tn
Thi gian un si
Cc thit k m un nc s c nh hng ln n cc yu t c lit k trn v n c
tm thy rng nhiu nhn vt cui hop vn tn ti trong h thng nh nhng kch ng nh m
un nc isometric, so vi cc h thng si mnh m hn vi dng chy hn lon nh m
trang b mt ni hi wort bn ngoi .
Tng Mu
Cc mu sc ca wort tng trong thi gian un si. Cc phn ng chu trch nhim cho s pht
trin mu sc ri vo ba loi ln:
phn ng Maillard gia cacbonyl v cc amino hp cht (xem hnh 4).
Caramelisation cc loi ng, c gii hn trong hi nng ng,.

 Qu trnh oxy ha ca polyphenol.

Qu trnh oxy ha trong wort si lm tng mu sc c bit vi qu trnh oxy ha ca
polyphenol, m cn c tc dng lm gim sc mnh gim ca hm ru v bia (xem phn
sau).
Mash v wort sn xut vi qu trnh oxy ha thp sn xut wort thp v bia vi mu sc thp
hn v ci thin s n nh hng v.
Reducing Wort pH
Control of pH throughout the brewing process, from brewing water to final package, is
fundamental for product consistency. Wort pH starts to decrease during mashing continues to
fall during wort boiling. The principal fall in pH is due to the reaction of Ca2 compounds with
phosphates and polypeptides to form an insoluble compounds releasing H+ (hydrogen
ions) See Table 1.
At least half the calcium present in wort is precipitated by the end of wort boiling. Hence
sweet wort with a starting concentration of 100 ppm will produce beer with around 40 ppm
calcium.
To assist in the fall in pH extra calcium ions in the form of calcium sulphate or calcium
chloride are added to the kettle. An alternative method to decrease pH is through the direct
addition of acids such as phosphoric or sulphuric acid which drop the wort pH.
In Germany, where the addition of mineral acid is prohibited under the Reinheitsgebot the
product of an acidified mash fermentation using lactic acid bacteria is sometimes added to the
kettle to assist in dropping the pH and improving beer flavour.
It is important to achieve the required decrease in pH (generally around pH 5.0) as it effects
wort and beer character, in particular the fall:
Improves protein coagulation
Improves beer flavour in particular VDK (diacetyl) reduction
Encourages yeast growth
Inhibits the growth of many other contaminating organisms.
Lower pH results in poorer hop utilisation.
Lower pH results in less colour formation
Kim sot pH trong sut qu trnh sn xut bia, t sn xut bia nc gi thc, l nn tng
cho s nht qun sn phm. Wort pH bt u gim trong thi gian nghin tip tc gim trong
wort si. S st gim ch yu pH l do phn ng ca cc hp cht Ca2 vi pht pht v
polypeptide to thnh mt hp cht khng ha tan gii phng H + (hydrogen
ion) Xem bng 1.
t nht mt na mt canxi trong dch nha c kt ta vo cui wort si. Wort Do ngt
ngo vi mt nng bt u t 100 ppm s sn xut bia vi khong 40 ppm canxi.
h tr cho s st gim ca cc ion canxi nn pH dng canxi sunfat hoc clorua canxi
c thm vo m un nc. Mt phng php khc lm gim pH l thng qua vic b
sung trc tip ca axit nh phosphoric hoc axit sulfuric m th pH dch nha.
c, ni m vic b sung axit khong sn b cm theo Reinheitsgebot sn phm ca mt
qu trnh ln men ngm axit ha bng cch s dng vi khun acid lactic i khi c thm vo
m un nc h tr trong vic gim pH v ci thin hng v bia.

iu quan trng l phi t c cc yu cu gim pH (thng khong pH 5,0) v n nh

hng wort v bia nhn vt, c bit l vo ma thu:
Ci thin ng mu protein
Ci thin hng v bia trong VDK (diacetyl) gim c bit
Khuyn khch s tng trng nm men
c ch s tng trng ca nhiu sinh vt gy hi khc.
Kt qu pH thp hn trong vic s dng hop ngho.
Reducing Wort Nitrogen Levels
During the brewing process it is necessary to decrease the level of high molecular weight
nitrogen, which comes from the malt, and if allowed to persist can effect the pH, colloidal
stability (chill haze and permanent haze), fining and clarifying properties, fermentation and
taste of the beer. Wort boiling is only one, if an important stage, in the reduction of nitrogen,
and the effect in reducing the amount of wort nitrogen (measured by the Kjeldahl method ) for
a standard boil at 100C are shown below.
Because of the relatively small overall
reduction in total nitrogen during wort boiling it is difficult to obtain consistent results even
from the same kettle with the same quality of wort. (for example, over 9 samples from
individual brews, a result of 1.9 2.3 mg/100 ml. was obtained at 95% confidence level).
Trong qu trnh sn xut bia n l cn thit lm gim mc nit phn t lng cao, m
xut pht t mch nha, v nu c php tn ti c th nh hng pH, keo
n nh (chill my m v sng m vnh vin), pht tin v lm r tnh cht, ln men v hng
v ca bia. Wort si ch c mt l, nu mt giai on quan trng, trong vic gim nit, v hiu
qu trong vic lm gim lng wort nit (o bng phng php Kjeldahl) cho si chun 100
C c trnh by di y.
Bi v tng th tng i nh
gim trong tng nit trong wort si n l kh khn c c kt qu ph hp ngay c khi
m cng vi cng mt cht lng dch nha. (v d, hn 9 mu t bia c nhn, kt qu l 1,9
2,3 mg / 100 ml. thu c mc tin cy 95%).
However, using a more specific test (gel electrophoresis) it is possible to separate the
nitrogen compounds by their molecular weight, to show that wort boiling is more effective at
removing the higher molecular weight fraction, which is also the fraction responsible for
colloidal instability in packaged beer (see Table 2)
The process of protein/polypeptide coagulation involves the replacement of intra by inter
molecular bonds, thereby increasing the effective molecular weight of each molecule.
Aggregates of different molecular weight molecules are built up during wort boiling as a
result of inter-molecular bonding, provided that they are not disrupted by mechanical shear.
During the whirlpool phase, with sufficient time and momentum, these aggregates continue to
coalesce and sediment out as hot break.
The degree of protein and polypeptide removed depends on the probability of individual
molecules colliding and forming stable bonds during the boil, and this is directly proportional

to the length and vigour of the boil for a given temperature.

Traditional criteria used for evaluating efficient wort boiling are:
Tuy nhin, bng cch s dng mt th nghim (gel electrophoresis) c th hn n c th tch
cc hp cht nit theo trng lng phn t ca h, cho thy rng wort si l c hiu qu hn
trong vic loi b cc phn trng lng phn t cao hn, cng l phn chu trch nhim cho
bt n keo trong bia ng gi (xem Bng 2)
Qu trnh protein / polypeptide ng mu lin quan n vic thay th cc ni bng tri phiu lin
phn t, do lm tng khi lng phn t hiu qu ca mi phn t.
Un ca cc phn t trng lng phn t khc nhau c xy dng trong wort si nh mt kt
qu ca lin kt lin phn t, min l h khng b gin on do ct c kh. Trong giai on xoy
nc, c thi gian v ng lc, nhng un tip tc kt hp li v bn t ra ngh l nng.
Mc protein v polypeptide loi b ph thuc vo xc sut ca phn t va chm vi nhau v
hnh thnh tri phiu n nh trong qu trnh un si, v iu ny l t l thun vi chiu di v
sc sng ca un si cho mt nhit nht nh.
Tiu ch truyn thng c s dng nh gi hiu qu wort si l:
Temperature of boil (usually just above l00C when boiling under atmospheric pressure).
Length of boil
Evaporation % per hour
Traditionally conditions for wort boiling were a 90 minute boil with a minimum of 10%
evaporation per hour. However, because of the need to reduce energy costs and to improve
brewhouse efficiencies shorter boiling times with lower evaporation rates are now employed;
typical modern kettles operate with a 60 minute boil with between 5% and 9% evaporation.
A criterion not usually measured, but which has been shown to be of critical importance, is
the degree of agitation or vigour of the boil. In traditional boiling systems the vigour or
boiling intensity has been related to evaporation rate. If some other form of agitation through
better design of heat exchange, mechanical rousing or use of pumped or thermosyphoned
system is used, then additional agitation independent of the evaporation rate can be achieved.
Nhit si (thng l ch trn l00 C khi un si di p sut kh quyn).
Thi gian un si
S bay hi% mi gi
Theo truyn thng, iu kin cho wort si un si 90 pht vi ti thiu l 10% bc hi mi
gi. Tuy nhin, do nhu cu gim chi ph nng lng v ci thin
hiu qu nh my bia ln si ngn hn vi t l bc hi thp hn by gi ang lm vic; m
hin i in hnh hot ng vi mt un si 60 pht vi khong 5% v 9% bc hi.
Mt tiu ch thng khng o c, nhng m c chng minh l cc k quan trng, l
mc kch ng hoc sc sng ca cc un si. Trong cc h thng truyn thng si sc sng
hoc cng si c lin quan n tc bay hi. Nu mt s hnh thc khc ca c ng
thng qua thit k tt hn v trao i nhit, si ni c kh hoc s dng h thng bm hoc
thermosyphoned c s dng, sau thm kch ng c lp ca tc bay hi c th t
c.
This result is demonstrated in figure 5, which shows a similar decrease in the high molecular

weight nitrogen fraction throughout a boil under atmospheric pressure with different
evaporation rates, when the same level of agitation is supplied by an external wort boiler.
These results suggest that, given adequate turbulence during the boil, the actual removal of
the high molecular weight nitrogen fraction is a function of time and vigour, and can be
relatively independent of evaporation rate for atmospheric boiling.
Vigour is only one feature of importance for coagulation, since protein agglomeration is
improved by intense vapour bubble formation. The actual wort surface temperature, and the
duration of the intimate contact of the wort with the heating surface, may also be of
importance.
Although it is often stated that it is desirable to remove as much protein/polypeptides as
possible, nitrogen compounds have an important role in the quality and fermentation
performance of a beer and in providing foam compounds and mouthfeel. Excess
protein/polypeptide removal could lead to poorer quality product.
Kt qu ny c th hin trong hnh 5, trong cho thy s st gim tng t trong cc phn
t phn trng lng nit cao trong sut mt un si di p sut kh quyn vi tc bay hi
khc nhau, khi cng mt mc kch ng c cung cp bi mt ni hi wort bn ngoi.
Nhng kt qu ny gi rng, vi y s hn lon trong khi si, vic loi b thc t ca cc
phn t phn trng lng nit cao l mt hm ca thi gian v sc sng, v c th l tng i
c lp vi tc bay hi cho si trong kh quyn.
Vigour ch l mt tnh nng quan trng i vi ng mu, k t khi kt t protein c ci thin
bng cch d di hnh thnh bong bng hi. Nhit b mt wort thc t, v thi gian tip xc
thn mt ca dch nha vi b mt nng, cng c th c tm quan trng.
Mc d n thng ni rng l mong mun loi b cng nhiu protein / polypeptide cng
tt, cc hp cht nit c vai tr quan trng trong cht lng v hiu sut ca qu trnh ln men
bia v trong vic cung cp cc hp cht bt v mouthfeel. Loi b / polypeptide protein d tha
c th dn n sn phm cht lng km hn.
Extraction and precipitation of tannins/ poly- phenols
Simple hop tannins and most malt polyphenols are soluble in boiling wort and moderately
soluble in cold water. Tannins/polyphenols are readily oxidised and polymerise to give an
increase in molecular
weight. Tannin/polyphenols also combine with proteins to form protein/polyphenol
complexes:
Proteins which combine with oxidised polyphenols are insoluble in boiling wort and are
therefore precipitated during the boil to form hot break.
Proteins which combine with unoxidised polyphenols are soluble in boiling wort but
precipitate when chilled and can give rise to chill haze and cold break. The polyphenols
may subsequently oxidise during beer processing and may produce colloidal instability in
packaged beer.
Unprocessed hops contribute around 40% of the total polyphenol content to boiled wort,
however most hop polyphenols are removed as hot and cold break. The rest of the
polyphenols comes from the dry goods, (particularly the husk), and less polymerized and

hence less likely to be removed. Worts devoid of hop tannins give poorer wort clarity and
have a lower reducing potential.
Khai thc v kt ta ca tannin / phenol polyTannin hop n gin v hu ht cc polyphenol malt l ha tan trong nc si wort v va phi
ha tan trong nc lnh. Tannin / polyphenol c d dng b oxy ha v polymerise cung cp
cho mt gia tng trong phn t
cn nng. Tannin / polyphenol cng kt hp vi cc protein to thnh phc hp protein /
polyphenol:
Protein m kt hp vi polyphenol b oxy ha l khng ha tan trong dch nha si v do
c kt ta trong qu trnh un si to t ph nng.
Protein m kt hp vi polyphenol unoxidised ha tan trong dch nha si nhng kt ta khi p
lnh v c th lm gia tng s th gin v ngh ngi sng lnh. Cc polyphenol sau c th b
oxi ha trong qu trnh ch bin bia v c th to ra s bt n nh keo trong bia ng gi.
hoa bia cha qua ch bin ng gp khong 40% tng hm lng polyphenol wort luc, tuy
nhin hu ht hop polyphenol c xa ngh nh nng v lnh. Phn cn li ca cc polyphenol
n t hng kh, (c bit l v tru), v polyme t hn v do t c kh nng c loi b.
Worts devoid ca tannin hop cho wort r rng km hn v c tim nng gim thp hn.
Producing Reducing Compounds
Malt and wort contain a number of reducing compounds which if not oxidised during the
wort production or processing stages can provide the packaged beer with oxygen
scavenging protection which may delay the onset of stale flavours and the rapid production
of oxidised chemical hazes.
Many of these compounds come from the raw materials, such as tannins described above,
but others such as reductones and melanoids are formed during wort boiling through the
condensation between sugar and amino compounds. Darker beers with high addition of
unprocessed hops tend to produce the greatest reducing power. Brewing systems with low
levels of oxidation tend to preserve the natural reducing compounds in the wort, which can
persist into package beer and delay the onset of ageing, improving colloidal and flavour
stability.
Malt v wort c cha mt s hp cht gim m nu khng b oxy ha trong giai on sn xut,
ch bin wort c th cung cp cc loi bia ng gi vi bo v nht rc oxy m c th tr hon
s khi u ca hng v c v sn xut nhanh chng ca hazes ha cht xi ho.
Nhiu ngi trong s cc hp cht ny n t cc nguyn vt liu, nh tannin m t trn,
nhng nhng ngi khc nh reductones v melanoids c hnh thnh trong qu trnh un si
dch nha qua s ngng t gia cc hp cht ng v amino. Loi bia sm mu hn vi s b
sung cao ca hoa bia cha qua ch bin c xu hng sn xut in nng gim ln nht. H
thng sn xut bia vi mc thp ca qu trnh oxy ha c xu hng gi gn cc hp cht t
nhin gim trong dch nha, c th ko di sang bia gi v tr hon s khi u ca qu trnh lo
ha, ci thin cht keo v hng v n nh.
Summary.
Wort boiling is a poorly understood but crucial stage in the stabilization of wort and the beer
derived from it. Changes in the boiling process can effect the stability and quality of beer.
Wort si l mt giai on cha c hiu r nhng rt quan trng trong s n nh ca dch nha

v bia c ngun gc t n. Nhng thay i trong qu trnh un si c th nh hng n s n

nh v cht lng ca bia.
Further Reading
1. Moll Beers and Coolers.
2. Hough, Briggs and Stephen Malting and Brewing Science.
3. O`Rourke The Brewer 1994.
5. Wilkinson R. Ferment p 397 Vol 4 No6 Dec 1991.
4. Fitchett, C. S. et al. Pauls & Whites Brewing Room Book, 1992/93.
5. Hudson, J. R. and Rennie, H. M.B.A.A. Technical Quarterly, Vol. 9, No. 4.
6. Zanglando, T. Brewers Digest, April 1979. Buckee G.K. et al J.I.B. Vol 99, 1992.
European Brewery Convention Manual of Good Practice
Wort Boiling and Clarification.
% Nitrogen removal after different boiling times for a standard boil
Ref: Hough, Briggs and Stephen Malting and Brewing Science
Time of boil (hrs)
% nitrogen remova
0
0.5
1
1,5
2
3

0%
5.4%
6.2%
7.7%
9.9%
10.4%

Ref: Hough, Briggs and Stephen Malting and Brewing Science

Figure 4

Figure 3

Table 1: Changes in pH which can occur during wort

pH of wort

Before boil

After boil
After 6 hours

After 3 hours
5.69
5.39
4.99

6.06
5.63
5.09

5.46
5.22
4.96

Ref: Hough, Briggs and Stephen Malting and Brewing Science

Figure 5.

Table 2: Effect of boiling on the molecular weight distribution of wort proteins

Molecular distribution of proteins/polypeptides measured by gel electrophoresis
<
5,000

Before boil

0.0336

After boil

0.0175

% removal

49%

5,000 to10,000

0.195

10,000 to 50,000

50,000 to 100,000

0.101

0.0023

0.125

0.004

0.001

32%

96%

95%

Ref: Hough, Briggs and Stephen Malting and Brewing Science

> 100,000
0.0029

0.0
100%