Why should wort be boiled?(II)



In the last article, we talked about three factors of “why should wort be boiled” which including Evaporation and concentration of wort, enzyme inactivation and wort sterilization.
Today let’s talk about the rest parts.
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4. Removal of hot break - protein condensation
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Wort contains many protein compounds of different molecular weights. If Some polymer parts (coagulable nitrogen) were not removed, it will affect the taste and stability of the beer and are therefore undesirable ingredients.
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However, in the boiling phase, not all proteins are removed. Protein-free wort is not good.
Proteins can help maintain good foam and form the desired mouthfeel.
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A strong and even boil can help achieve this. Most of the protein will precipitate as a hot break in the whirlpool tank, and other proteins will be precipitated as cold break after the wort is cooled. 
 
5. Extract hop resin to make hops components isomerized
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The two most important hop components are: hop resin and hop oil.
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The longer the boiling time and the more intense the boiling, the more thorough the isomerization reaction. (So it can't be a general boiling, but it should be a violent boiling.)
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It is the Iso-α-acid that makes the finished beer clean, refreshing, and fleeting bitter taste.
In addition, it is a major factor in stabilizing beer foam.
 
6. Remove unwanted volatiles
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Boiling can volatilize unwanted compounds, primarily sulfur compounds such as dimethyl sulfide (DMS).
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DMS is a volatile sulfur-containing compound with an unpleasant odor and taste similar to the "creamy corn" flavor. Too high a DMS content in beer is often considered a defect, so the beer should be free of DMS.
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At the boiling temperature, the half-life of the precursor SMM of DMS is about 40 minutes. Therefore, boiling time and boiling strength are very important for removing unwanted volatiles. 
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7. Color formation
 
The formation of color is caused by a complex Maillard reaction (browning reaction), which usually occurs between certain amino acids, resulting in a product called melanin.
 For some beer recipes, we will add excipients to the boiling. It can ensure that the excipients do not cause biological contamination of the wort.
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Hope you will like it. And feel free to let us know if any questions.
 
Edit by Jane
Shandong Grain Machinery Co., Ltd.
Shandong Tiantai Beer Equipment Co., Ltd.