文章基本信息

标题：THE INFLUENCE OF FIRST WORT PART AND AFTERWORTS ON SACCHARIFICATION OF WORT
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作者：Žigmund Tóth ; Štefan Dráb ; Helena Frančáková 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2011
卷号：5
期号：1
DOI：10.5219/114
出版社：Association HACCP Consulting
摘要：Wort is a basic product of mashing, which forms the first intermediate in beer production and constitute the base of its final value. For qualitative value wort has the greatest impact grist per brew, which is a description of materials, they bring to brew extract and determine its the volume and concentration. The main component grist per brew for light and dark beers is stored pale malt and possibly a smaller proportion of adjuncts. The aim of our work was to assess the qualitative parameters of malt in terms of content extract and its impact on the amount of produced the first wort part and afterwort and their qualitative values expressed in % saccharification and volumes. We measured 3 types of malts with the content of the extract 75.2%, 76.1%, 77.2% in the original sample, which determined mainly reached saccharification of first part wort and other afterwort parts one and two. In terms attained of saccharification it was necessary to use on sparge of spent grains at afterwort number two only the amount of water, which would be not affect the total saccharification of wort and its qualitative parameters.