Requirements of final wort before fermentation for industrial beer



The wort before fermentation after cooling is called the final wort. In order to ensure the quality of the final wort and meet the requirements of normal fermentation by yeast, it should have  quality requirements. The quality of the final wort can be controlled by testing some parameters.
They are very important for industrial beer production.

1.Wort gravity
Requirement: 11.95-12.2
Purpose: Ensure that wort Plato meets the quality standards

2.Final fermentation degree (appearance) /%
Requirement: 82-85
Purpose: Identification of the fermentability of wort

3.Wort pH
Requirement: 5.2-5.6
Purpose: Affects the precipitation of cold break, yeast activities etc.

4.Iodine reaction
Requirement: negative
Purpose: Represents the degree of starch decomposition to prevent starch turbidity

5.Color
Requirement: Below the limitation
Purpose: Ensure beer color meets quality standards

6.Bitter substance content / BU
Requirement: 15-50
Purpose: Prevent beer from over bitterness

7.Alpha-Amino nitrogen content/ mg/100ml
Requirement: 21-24
Purpose: Guarantee normal yeast metabolism and low diacetyl content

8.Soluble total nitrogen content/ mg/100ml
Requirement: 100-120
Purpose: Related to the taste and foam properties of beer

9.Coagulable nitrogen content/ mg/100ml
Requirement: 1.7-2.0
Purpose: Conducive to the non-biological stability of beer


10.Dissolved oxygen/ mg/l
Requirement: 8-9
Purpose: Good oxygenation is beneficial to yeast reproduction

11.Microorganisms/ pc/100ml
Requirement: Coliform<3, Bacteria<1000
Purpose: Prevent abnormal fermentation and produce acid from beer Flavor or odor

Edit By Jane
E:[email protected]