Beer is made from malt, yeast, hops and brewing water.
Saccharification is a very important step in the brewing process of beer. Today, the editor of Vdobrew Beer equipment will talk about the role of Beer Saccharification.
But do you know what the purpose of saccharification is?
Today, the editor of Vdobrew equipment will tell you about the role of beer saccharification.
The concept of saccharification: using various hydrolytic enzymes (or external enzyme preparations) contained in malt, under suitable conditions (temperature, pH value, time), the insoluble macromolecular substances in malt and auxiliary materials are gradually decomposed into low-soluble polymers. Molecular substances, this decomposition process is called saccharification.
In the process of saccharification, the main substances change. In the process of saccharification, important substances are decomposed: the decomposition of starch, the decomposition of protein, and the decomposition of β-glucan.
1. Decomposition of starch: The decomposition of starch is an important enzymatic reaction in the saccharification process, and its main influencing factors are: temperature, time, pH value, mash concentration and the role of stabilizer calcium ions. Decomposition products are maltose, dextrin and other intermediate products;
2. Decomposition of protein: Under the action of protease, protein is decomposed into high molecular nitrogen, medium molecular nitrogen and low molecular nitrogen in turn, and then decomposed into amino acids. Its decomposition products are not only nutrients for yeast, but also affect the flavor, foam and abiotic stability of beer;
3. Decomposition of β-glucan: β-glucan is of great significance in beer brewing. On the one hand, the presence of an appropriate amount of β-glucan is the main component that constitutes the body and foam properties of beer; on the other hand, β-glucan can cause difficulty in filtering wort and beer.
4. Decomposition of phosphate: During the saccharification process, phosphatase can dissolve part of the undissolved organic phosphate in the malt, thereby increasing the buffering capacity of the mash;
5. Decomposition of polyphenols: With the extension of saccharification time and the increase of temperature, the polyphenols released from the husk and endosperm will affect the quality of beer;
6. Decomposition of lipids: lipids will affect the foam performance of beer, and medium-chain fatty acids are detrimental to beer foam;
7. Zinc free during saccharification: The trace element zinc in malt is incorporated into wort during saccharification. Zinc has an important physiological role in yeast.
The purpose and requirements of saccharification: The purpose of saccharification is to facilitate the action of various enzymes to dissolve insoluble substances, so as to obtain as many dissolved substances as possible and make the wort composition suitable.