The effect of feeding temperature on beer quality
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1.The technical characteristic of high feeding temperature
New study show, if adopt the process with high feeding temperature for example 62℃, not only with short mashing time and save energy, but also good for beer foam and tasty stability. The reasons as follows:
1)Reduce protein breakdown
2)High molecular nitrogen with large amount of content
3)Due to the beer have high viscosity, thus have good foaming
4)Relatively lower α-amino nitrogen in the wort.
5)Only have few amino acid participate in Maillard reaction
2.The effect of fatty acid oxidase to feeding temperature
With more higher feeding temperature, the activity of fatty acid oxidase more lower, thus wort and beer is not easy to oxidation, the taste also is more stable.
3.Feeding temperature and beer foam
Usually, with higher feeding temperature can improve beer foam. The sigh should be caused by certain amount of high molecular nitrogen. Certain amount of molecular protein, the foam protein、gelatin protein and viscosity substance which can produce foam for example with 4100 molecular have decisive role and promote foam shaping. In most cases, the protein which result in tannin precipitation will increase at 60℃.
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