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Funciones Del Hervido Del Mosto. Artículo en Inglés PDF
Funciones Del Hervido Del Mosto. Artículo en Inglés PDF
Removal of Volatiles vegetable grassy flavour to the beer. Most of 100 ppm will produce beer with around 40
During the evaporation stage of wort boiling the hop oil volatiles are lost during a standard ppm calcium.
undesirable volatile compounds are driven off 60 to 90 minute boil. Where late hop character To assist in the fall in pH extra calcium ions
with the steam (see Figure 2). is required in beer, a small amount (up to 20% in the form of calcium sulphate or calcium
The principal malt derived volatile lost of the total hop charge) of selected aroma chloride are added to the kettle. An alternative
during wort boiling is DMS or dimethyl hops can be added to the kettle 5 to 15 method to decrease pH is through the direct
sulphide which comes from lager malts and minutes before the end of the boil. addition of acids such as phosphoric or
gives lagers a taste described as The principal factors which effect the sulphuric acid which drop the wort pH.
“sweetcorn”. It is produced by thermal evaporation of volatiles include: In Germany, where the addition of mineral
decomposition of S-methyl-methionine in a acid is prohibited under the Reinheitsgebot
first order reaction, with a half life of around 35 • Temperature of wort the product of an acidified mash fermentation
minutes (see Figure 3). • Vigour of boil using lactic acid bacteria is sometimes added
• Surface tension to the kettle to assist in dropping the pH and
• Condensation of volatiles in the improving beer flavour.
vapour stack It is important to achieve the required
• Thickness of diffusion path decrease in pH (generally around pH 5.0) as it
• Duration of boil effects wort and beer character, in particular
the fall:
The kettle design will have a major • Improves protein coagulation
influence on the factors listed above • Improves beer flavour in particular VDK
and it is found that more late hop (diacetyl) reduction
Figure 3 character persists in gently agitated systems •Encourages yeast growth
such as isometric kettle, than in more vigorous • Inhibits the growth of many other
The DMS released during boiling is rapidly boiling systems with turbulent flow such as contaminating organisms.
lost through evaporation. However, the kettles fitted with an external wort boilers. • Lower pH results in poorer hop utilisation.
breakdown of S-methyl methionine continues • Lower pH results in less colour formation
during the period between the end of boiling Increase in Colour
and wort cooling. The colour of wort increases during the boil. Reducing Wort Nitrogen Levels
The DMS released is not lost and persists The reactions responsible for colour During the brewing process it is necessary to
into the finished beer. It is, therefore, possible development fall into three broad categories: decrease the level of high molecular weight
to control the level of DMS by varying the nitrogen, which comes from the malt, and if
duration of boil and whirlpool stage. • Maillard reaction between carbonyl and allowed to persist can effect the pH, colloidal
amino compounds (see Figure 4). stability (chill haze and permanent haze), fining
• Caramelisation of sugars, which is limited in and clarifying properties, fermentation and
Methods of control steam heated coppers. taste of the beer. Wort boiling is only one, if an
DMS levels in beer: • Oxidation of polyphenols. important stage, in the reduction of nitrogen,
• use malt with low S- methyl methionine and the effect in reducing the amount of wort
levels. Oxidation during wort boiling increases the nitrogen (measured by the Kjeldahl method )
• long wort boiling time to decompose colour particularly with oxidation of the for a standard boil at 100°C are shown below.
precursor and vaporise DMS. polyphenols, which also has the effect of
• short whirlpool stand time to reduce decreasing the reducing power of the wort and % Nitrogen removal after different boiling
decomposition of the precursor. beer (see later). times for a standard boil
• rapid wort cooling – reducing the time the Mash and wort produced with low oxidation
Time of boil (hrs) % nitrogen removal
wort is held hot. produces lower wort and beer with lower
0 0
• use wort stripping after the whirlpool stand colours and improved flavour stability. 0.5 5.4%
to remove DMS. 1 6.2%
(Note: not all DMS comes from the malt and Reducing Wort pH 1.5 7.7%
small amounts are produced during Control of pH throughout the brewing process, 2 9.9%
fermentation and by beer spoilage organisms). from brewing water to final package, is 3 10.4%
fundamental for product consistency. Wort pH
It was found that by reducing the boiling time starts to decrease during mashing continues Ref: Hough, Briggs and Stephen “Malting and
from 60 minutes to 45 minutes, with the same to fall during wort boiling. The principal fall in Brewing Science”
level of absolute evaporation, the survival of pH is due to the reaction of Ca2+ compounds
DMS precursor increased by 16% for a with phosphates and polypeptides to form an Because of the relatively small overall
standard wort corrected to 1039° original insoluble compounds releasing H+ (hydrogen reduction in total nitrogen during wort boiling it
gravity. ions) See Table 1. is difficult to obtain consistent results even
Hop volatiles (hop oils) are also lost during At least half the calcium present in wort is from the same kettle with the same quality of
wort boiling, and if present in too high a precipitated by the end of wort boiling. Hence wort. (for example, over 9 samples from
concentration will contribute a bitter, sweet wort with a starting concentration of individual brews, a result of 1.9 ± 2.3 mg/100
pH of wort
Before boil After boil
After 3 hours After 6 hours
6.06 5.69 5.46
5.63 5.39 5.22
5.09 4.99 4.96
Ref: Hough, Briggs and Stephen “Malting and Brewing Science”
Figure 4