How The Malt Feeding Temperature Make Effect On Beer Quality?
New research shows that if high-temperature (eg, 62°C) feeding process is used, not only the mashing time is short, it is conducive to energy saving, but it is also very beneficial to beer foam and taste stabilizers.
The reasons are as follows:
Reduce the decomposition of protein
High polymer nitrogen content
Due to the higher beer viscosity, beer has better foam retention
The relatively low content of α-amino nitrogen in wort
Only a few amino acids participate in the Maillard reaction
The change of aged substances in beer at different feeding temperatures, the higher the temperature (eg 62°C, 67°C), the lower the content of the aged substance and the more stable the taste.
The higher the feed temperature, the lower the fatty acid oxidase activity, the less likely the wort and beer are oxidized, and the more stable the taste is.
Under normal circumstances, when the feeding temperature is higher, the beer foam can be improved. This phenomenon may be caused by a certain amount of polymer nitrogen. Proteins of a specific molecular weight, such as foam proteins, collagen proteins and viscous substances with a molecular weight of 4100, play a decisive role in the foam and promote foam formation. In most cases, the protein that causes precipitation of tannins increases significantly at 60°C.