Product Details
Product Description
Product Description
Beer saccharification process and its principle
The saccharification process of beer is a key step in beer brewing. Its main purpose is to use the hydrolase in malt to decompose insoluble polymers such as starch and protein into soluble low molecular substances under the appropriate temperature and pH value conditions, so as to extract sugars and other beneficial components, providing nutrients and energy for the subsequent fermentation process. 12
The following changes are mainly involved in the saccharification process:
Starch breakdown. This is the most important enzymatic reaction in the process of saccharification, in which starch in malt is converted to maltose, dextrin and other intermediates by the action of amylase.
Protein breakdown. Under the action of proteases, proteins are broken down into amino acids, which are nutritional sources for yeast and affect the flavor and stability of beer.
Beta-glucan decomposition. β-glucan is an important component of beer body and foam, but its excessive presence can make filtration difficult.
Decomposition of phosphates and polyphenols. The breakdown of these substances helps to improve the quality of wort and the filtration performance of beer.
There are many methods for saccharification, including single-step saccharification, multi-step saccharification, boiling saccharification and segmental saccharification. These methods differ in temperature control, procedure and purpose. For example, single-step saccharification involves mixing malt with water and holding it at a specific temperature; The multi-step sugar soaking rule is to achieve special effects through different stages and different temperatures. The principle of boiling sugar increases starch conversion and malt aroma through repeated boiling; The method of segmenting saccharification is to produce wort of different proportions in one operation.
In general, the saccharification process is a very critical step in beer brewing, which provides sufficient nutrients and energy for the subsequent fermentation process, and ensures the quality and flavor of the beer.
Applicable Industries
Hotels, Food & Beverage Factory, Restaurant, Home Use, Food & Beverage Shops, Brewery, Bar, Pub, Craft beer making vessel 10000L 100HL 100BBL beer
Showroom Location
Canada, United Kingdom, United States, France, Germany, Russia, Spain, Argentina, Chile, Australia
Place of Origin
Shandong, China
Weight
600 KG
Warranty
3 years
Machinery Capacity
500L
Machinery Test Report
Provided
Warranty of core components
3 years
Core Components
Pressure vessel, PLC, Tanks
Key Selling Points
High quality
Marketing Type
Ordinary Product
Video outgoing-inspection
Provided
Processing
Fermenting Equipment
Condition
New
Brand Name
GC
Processing Types
Beer
Voltage
220v/380v/440v/as your requirement
Product Name
beer making vessel 4000L fermenting tank cone fermentor
Keywords
Beer fermentation tank
Material
SUS304/SUS316/red Copper
Heating way
Steam Electric Gas Heating
Thickness
2-3mm / Inside:3.0mm Outside:2mm
Polishing
0.4 Micron
Control system
HMI PLC PID
Application
Brewery Beer
Capacity in liters
100L - 50000L
Insulation
Thickness=80mm~100mm
Plz feel free to talk with us about more information you want to know.
Best Regards
Liu Vina (Manufacturer Sales Representative)
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