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Wort cooling
| The wort obtained by
sacarificación of Malt or the adjuncts and by proteólisis of proteins
of Malt, boiling during average hour and with hop to grant the bitter
one to him, throughout this boiling complete sterilization is obtained
thanks in individual to a neighboring PH to 5.3. The protein precipitated
ones are eliminated by sedimentation, filtration or centrifugalization;
must immediately is cooled to the temperature of inoculation of the
leavening, this temperature depends on the type of used leavening and the
type of beer to make between 6 to 20 ºc. During the hasty
polifenoles-protein cooling a new one forms, on the one hand by
hydrogen connections and also by the lack of solubility of you prolaminate
them. The hasty presence of this new one plays an essential roll on the
formation of H2S by the leavening.
Cooled wortt, in principle sterile, must be angry before the beginning of the fermentation, of to be angry the rate of levuriana mortality would not increase to such point that the leavening could not be reused; the oxigenación of wortt before the beginning of the fermentation allows the leavening to synthesize insaturados fatty acids (oleic, linoleícos, and linolénicos), in absence of these fatty acids the cellular wall this subject one to alterations which makes more permeable to esters corresponding to the superior alcohol that she herself form. |
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The composition of wort is very variable in function to the type of made beer, its density can vary between 2 to 20 ºP (degrees Plate) that is to say, that can contain of 2 to 20 gr. of soluto percents grs of liquid; it can as well be rich or not in amino acids and peptides based on the importance of the proteólisis and the proportion of used associates. The relation maltose/dextrins is equally variable according to the method of selected cofoundation. Of general way it is possible to be said that must is average incomplete, normally devoid of insaturados amino acids and fatty acids because it is impossible to obtain a fast and complete growth of leavening; thing that does not happen if it were synthetic means with leavening extracts. |
