Beer is the most popular alcoholic drink today. The technology of home beer brewing is simple, and if you yourself brew beer at home or have tried real home beer at least once, then you know that what is sold in stores is a pathetic and worthless parody. For thousands of years people have been brewing beer. Even in ancient Egypt, the profession of a brewer was mastered. Of course, the recipes of those days have practically nothing in common with modern ones, but the basic principles have been preserved. Even 100 years ago, almost every woman knew how to make beer at home.
In times of epidemics, it was homemade beer that saved from poisoning and death.
According to the technology of home brewing, hops are added at the boiling stage. The amount of hops, their varieties and the time of application are determined by the recipe.
After the boil is completed, the wort is cooled, this can be done by placing the pan in a bath of cold water.
After cooling, the wort is poured into a fermentation tank (plastic bucket), yeast is added, and removed for several days for fermentation.
After the main fermentation, the technology for making home-brewed beer involves bottling and post-fermentation. The time of fermentation, maturation, as well as the method of carbonization are determined by the recipe.
This is where the technology of brewing homemade beer ends. If you have any questions, send me, I will be happy to help.
Good luck with your brewing and delicious beer!
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Beer technology is a complex and lengthy process consisting of several cycles. The classical technology of beer production includes the following main stages: obtaining malt from barley, preparing the wort, fermenting the wort, aging (fermentation) of beer, processing and bottling beer. A generalized beer production scheme is shown in Figure 1. A description of the main beer production processes using equipment is shown in Figure 2.
Picture 1. Generalized scheme of beer production
Figure 2. Main beer production processes. 1-raw materials, 2-malt crusher, 3-mash tun, 4-filter tun, 5-brewing kettle, 6-hydrocyclone (whirlpool), 7-CCT fermentation tanks, 8-fermentation and maturation vats, 9-filter, 10- container.
1. Preparation and cleaning
Malting is the beginning of the process of converting barley nutrients into a form favorable for yeast cell growth and fermentation. The carbohydrates contained in barley grain are insoluble in water, and therefore barley needs additional processing. Malting involves steeping, germinating the barley, then drying the freshly germinated ("green") malt and removing the sprouts.
The preparation of malt is carried out in special rooms called malt houses. Most breweries do not have their own malthouses to produce malt, but use the services of suppliers. The malt is stored at the plant in special silos.
Malt cleaning involves polishing it to remove dust and sprout residues, as well as metal impurities.
2. Crushing
First of all, the malt is sent to the malt crusher 2 (Fig. 2) for grinding in order to facilitate access to the malt substances. This ensures maximum dissolution of its extract in water and a good filtration rate, degree of clarification. As a result of crushing, a mixture of husks, large and small grains, flour is obtained. It turns out the so-called malt grinding. According to the method of crushing, the following types are distinguished: dry crushing, dry crushing with conditioning, lock conditioning (the shell is moistened, softened, flour is obtained from the internal parts). Malt crushing is carried out to intensify the physical and biochemical processes of grain dissolution during mashing, as well as to ensure filtering of the mash through a layer of grains.
3. Mashing
Mashing is the process of transferring all the valuable substances of the grain into an extractive solution and preparing beer wort. In the process of mashing under the influence of temperature and with several temperature pauses, the particles of malt grinding are dissolved, i.e. their transition into solution as a result of the activity of active enzymes and the conversion of starch into simpler types of sugars. At the end of this stage, the wort acquires a sweet taste. The remaining insoluble constituents will later be separated in a lauter vat as brewer's grains. The mashing process takes place in the mash tun 3 (Fig. 2). The resulting mixture is called mash.
4. Filtering
The finished mash after mashing is pumped into a special filter vat 4 (Fig. 2), where the initial wort is filtered. This is necessary because in addition to the wort extract, the mash contains the shell and the inner part of the malt, the so-called grains. The pellet is a by-product that must be separated from the wort. If the wort is not clear enough, it is run through the filter again. The clearer the wort, the better the beer will be. The purpose of mash filtration is to separate the liquid phase (wort) from the solid phase (grain) with subsequent washing out of the extract retained by the grain with water.
5. Boiling
At this stage, the mass enters the wort kettle 5 (Fig. 2), where it is boiled with the addition of hops in one or more steps - "wort hopping". Boiling the wort with hops involves concentrating the wort to a predetermined mass fraction of solids in the initial wort, transferring the valuable components of hops into solution, inactivating enzymes, coagulating protein substances and sterilizing the wort. As a rule, hops, which were added at an early stage of the boil, give the beer a specific taste - bitterness. The addition of hops at the end of the boil adds flavor and softens the bitterness. Boiling can last from 60 to 120 minutes. Hops give beer a specific taste and aroma, improve foaming and beer storage stability.
The amount and type of hops added depends on the type of beer being brewed. At the same production stage, the wort is brought to a certain gravity, which is expressed as a percentage and is called the "extractive gravity of the initial wort". To prepare the wort for clarification and cooling, it is separated from the hop grains in order to exclude its negative effect on the color and taste of beer.
6. Clarification and cooling of hopped wort
The resulting hot wort is pumped into a special apparatus - a hydrocyclone (whirlpool) 6 (Fig. 2) with a volume of one brew, for clarification by settling fine suspended particles of hops and protein. The principle of operation of the device is as follows: the jet of the flow of beer wort is directed tangentially, so the wort rotates inside the device. Under the action of hydrodynamic forces, suspended particles are collected in the form of a cone in the center of the bottom of the apparatus. After settling of the solids, the wort becomes clear and is removed from the sediment, first from the upper levels of the hydrocyclone, and then from the lower levels as transparency increases. Next, the wort is cooled in a plate cooler to a predetermined temperature in the process of pumping it into the fermentation tank.
Clarification and cooling of the wort is carried out to separate suspensions from it, saturate it with oxygen and reduce the temperature to the initial fermentation temperature.
7. Fermentation
Sterile compressed air is first injected into the chilled wort stream through a special aeration and yeast dosing unit, and then brewer's yeast is dosed. Air is necessary for yeast to multiply intensively during the first 12-24 hours of beer wort fermentation. The wort is sent to one of the cylindrical-conical tanks (CCT) - the main fermentation apparatus 7 (Fig. 2). Cold wort enters them from below, yeast is injected into its stream. The fermentation process is the conversion by yeast of the sugars contained in the wort into ethyl alcohol and carbon dioxide. It is important that fermentation starts as soon as possible. Otherwise, bacteria and wild yeasts will compete with brewer's yeast, ready to thrive in nutrient-rich wort. After 12 hours, you can notice the first signs of fermentation that has begun. Since the wort is saturated with carbon dioxide, small bubbles are visible on its surface and a foam similar to cream is formed. The temperature starts to rise.
During fermentation, among other things, heat is released. To prevent the temperature from rising too much, the fermenting wort is cooled. Thus, a constant temperature of the wort is maintained, which is very important for the taste of the future beer of this variety. Fermentation lasts from 6 to 8 days - for different types of beer - at a temperature of 9_18°C. At this time, all the sugars contained in the wort are fermented, forming alcohol, carbon dioxide and a certain amount of other substances: glycerin, acetaldehyde, acetic, succinic, citric and lactic acids. Higher alcohols are formed as by-products of fermentation from amino acids, which affect the aroma and taste of beer. Part of the carbon dioxide dissolves in the beer. But after a while, the beer is again saturated with carbon dioxide. Carbon dioxide that continues to be released is removed from the tank through a special pipeline. Protein compounds that precipitate during fermentation are called cold pipe. Most of the proteins form flakes and sink to the bottom of the tank. This part is removed simultaneously with the selection of spent yeast. When nearly all of the fermentable sugars in the wort have been processed, fermentation stops. All products of alcoholic fermentation formed in the wort are involved in the formation of the specific taste and aroma (bouquet) of beer. At the end of the fermentation process "young beer" is cooled to a temperature of 3°C. In this case, settled yeast is removed from the bottom of the CCT. This is a first generation yeast. They can be used for re-fermentation. How many times they will be used depends both on the quality of the yeast and on the cleanliness and accuracy of production, since they are able to adsorb various substances, even heavy metals. Different races of yeast determine the character of the future beer, and, as a rule, each brewery uses its own pure race.
The main fermentation of the wort is carried out in order to split the main amount of carbon, fermentation by-products by yeast and form the optimal composition of young beer.
8. Ripening
Then the beer that has passed the stage of fermentation is sent to the next stage - after-fermentation and maturation 8 (Fig. 2). For final maturation, "young beer" is kept at a temperature of 0_2°C. During this period, it is saturated with carbon dioxide, there is a slow fermentation of the extract remaining in it, clarification and the formation of a bouquet and fullness of taste.
The fermentation of young beer provides for its natural saturation with carbon dioxide as a result of the fermentation of the remaining amount of carbon, the formation of specific aromatic substances, the precipitation of yeast, suspensions, protein and polyphenolic compounds. After chemical analysis, confirming the readiness of the product, and tasting, the beer is sent for filtration (clarification).
9. Filtering
The compounds that cause haze in beer are complex in structure and have a wide range of particle sizes, so filtration using diatomaceous earth as an auxiliary material is considered the best method for their removal. Diatomaceous earth is a sedimentary rock that creates a porous surface through which the beer passes, while particles of substances that affect haze remain. First, the beer passes through a separator, where large particles are separated, then through a diatomaceous earth filter. Lastly, the beer goes through the stage of fine purification, during which the smallest particles 9 are removed (Fig. 2). If necessary, beer is additionally saturated with carbon dioxide through a carbonizer. After these operations, the beer is completely transparent and it is sent to storage tanks - forfas (collections of clarified beer) in which it is stored at a low temperature immediately before bottling.
10. Bottling
The bottling process varies depending on the type of container, and includes: beer pasteurization, container preparation (washing and sterilization), bottling, labeling, packaging in boxes and pallets.
Pasteurization is necessary to ensure a longer shelf life of the beer, in order to avoid changes in the taste and quality of the beer as a result of microbial activity. In this process, the beer is heated to the required temperature for a short period of time.
Beer is poured into containers that have undergone thorough processing (rejection of containers with cracks or other defects), washed inside and out, rinsed, checked for cleanliness in the laboratory. During filling into a container, regardless of its type, it is filled with carbon dioxide for a counter-pressure effect. This effect allows the beer to slowly flow into the container under the influence of gravity, preventing foaming, carbon dioxide leakage, oxygen ingress into the beer, and also contributes to uniform filling of the container. Then the containers are corked, put on pallets and sent to the warehouse of finished products. Bottling of beer is carried out to obtain the finished product in the form of bottled, canned or draft beer. The main condition for bottling is not to impair the quality of the beer. First of all, it concerns the preservation of the level of CO 2 in the drink and the observance of microbiological discipline.
Characteristics of raw materials
Basic technological operations
Assortment and physico-chemical characteristics of beer varieties
Principal technological scheme of production
Hardware-technological scheme of beer production
Part 2 Biochemical transformations at various stages of beer production
Mashing and filtering transformations
Factors affecting:
a) the process of boiling wort with hops
b) processes during cooling and oxidation
Transformations during fermentation of beer wort and after-fermentation of beer
Part 1 Beer production technology
CHARACTERISTICS OF RAW MATERIALS FOR OBTAINING BEER
Malt and unmalted raw materials. The main raw material for the production of beer is barley brewing malt (light dark and special varieties), the characteristics of which are shown in Table. 21.2. The main varietal features of beer (color, taste, smell, aroma) largely depend on the quality of malt and the ratio of its types in the recipe. The standard for beer allows the use of unmalted barley, rice chaff of wheat, defatted cornmeal. The main requirements for the quality of malt substitutes are purity and compliance with the requirements for food raw materials. The use of unmalted raw materials is economically beneficial and technologically justified. Therefore, when preparing 10...11% light beer, it is necessary to use at least 20% of unmalted raw materials without the use of enzyme preparations. When using more than 20% of unmalted barley, the use of enzyme preparations is mandatory.
In the production of beer "Zhigulevskoye" it is allowed to use raw sugar in an amount of up to 6% of the mass of the mashed grain products.
Water. The quality of water, its ionic composition have a great influence on the formation of the organoleptic characteristics of beer. Process water must meet all requirements for drinking water. It should be transparent, colorless, pleasant in taste, odorless, with a total hardness of 2...4 mg·eq/l and a pH of 6.8...7.3.
Water is considered optimal for beer production if the ratio of the concentration of calcium ions to the total alkalinity of water (alkalinity index) is at least 1, and the ratio of calcium and magnesium ions is 1:1...3:1.
Water hardness and its salt composition are regulated using various methods of water treatment: reagent, ion-exchange, electrodialysis and membrane based on the principle of reverse osmosis.
To remove an unpleasant odor, water is deodorized by passing through a column filled with activated carbon.
Hops and hop products. Hops are the traditional and most expensive raw material for brewing. It gives beer a specific bitter taste and aroma, promotes the removal of certain proteins from the wort, serves as an antiseptic, suppressing the vital activity of contaminating microflora, and increases the foam resistance of beer. There are two main types of hops: bitter and aromatic. In brewing, predominantly female aromatic hop inflorescences are used - hop cones containing lupulin. The composition of the latter includes aromatic and bitter substances.
Bitter hop substances include α- and β-acids, soft α-, β- and hard resins. The content of α-acids, depending on the hop variety, can reach 16%. The most valuable derivatives of α-acids for brewing - iso compounds provide about 90% of the bitterness of beer.
Aromatic substances are mainly represented by essential oil, the content of which ranges from 0.3 to 2%. An important component of hops is tannins, the amount of which reaches 3%.
According to the purpose, hops are divided into two groups: fine varieties with a content of bitter substances of about 15% and α-acids from 3 to 5%, used for the production of beer according to the classical technology, and coarse varieties with a content of bitter substances of more than 20%, intended for the manufacture powders, granules and extracts Dried hop cones, ground, pelleted or briquetted hops, as well as various hop extracts are used in brewing.
Hops and hop products should be stored in a dry, dark and cooled room with a temperature of 0 to 2 °C and a relative humidity of no more than 70%.
enzyme preparations. Used when using more than 20% of unmalted raw materials in an amount from 0.001 to 0.075% by weight of the processed raw materials.
Amylolytic (Amilosubtilin G10x, Amylo-rizin Px, etc.), proteolytic (Protosubtilin G10x), cytolytic (Cytorosemin P10x, Celloconingin P10x, etc.) enzyme preparations, as well as their mixtures in the form of multienzyme compositions, are used.
Amylolytic preparations are used for mashing with an increased amount of unmalted raw materials and low quality of the initial wort. They significantly increase the yield of the extract and improve the quality of the wort.
Protosubtilin G10x is used with increased amounts of unmalted raw materials and to improve the quality of wort from low-quality malts, as well as to eliminate colloidal turbidity in beer. Cytolytic preparations increase the yield of the extract due to the hydrolysis of non-starch polysaccharides, mainly hemicellulose. At the same time, the quality of the wort and the persistence of the beer are improved.
The most promising means is the use of multi-enzyme compositions (MEK), which allow maintaining the high quality of Zhiguli beer when using up to 60% unmalted raw materials.
Introduction
2. Description of the stages of the technological scheme
3.1 Grain characteristics
3.4 Yeast
3.5 Water in brewing
Conclusion
Bibliography
Introduction
The brewing industry in Russia has 300 enterprises of various capacities and is the most dynamically developing in the sector of the food and processing industry.
The rapid growth of the industry is due to several factors. First, there is significant market potential in Russia. Thus, in 2001, the average volume of beer consumption was 43 liters. per capita. In Central and Eastern Europe, this figure is 80 liters, in Western Europe - 100 liters, in Germany - 120 liters, in the Czech Republic - 160 liters. in year. And secondly, the beer industry is one of the few in Russia that produces a product that fully meets world standards in quality. There are a lot of quality beers on the market, and this trend is getting stronger every year.
The population began to treat beer as a drink better. Gradually, the share of strong alcoholic beverages began to decline in the growing range of drinks in our industry, people began to give preference to beer.
Russia is one of the most promising and attractive beer markets in the world.
Most of the large beer holdings operating in Russia continue to build new plants, buy enterprises and increase production. There are five largest beer concerns on the Russian market: Norwegian-Danish Carlsberg Breweries, Indian-Belgian Sun Interbrew, South African South African Breweries, Dutch Heineken, British Scottish Newcastle.
Now the market leader in Russia is the Baltika brewing company, which is part of Baltic Beverages Holding, producing 35% of Russian beer, production facilities in St. Petersburg, Tula and Rostov-on-Don.
Objective.
consider the main raw materials of breweries.
Work tasks.
consider new varieties of malting barley;
explore the hop market;
consider Sanpin water requirements;
consider yeast races.
1. Technological scheme of beer production
In recent years, technological schemes for the production of beer have been developed and implemented using accelerated and continuous processes. Technological schemes may be different depending on the chosen method and the equipment used. Any technological scheme should provide maximum output and high quality of the finished product at the minimum cost of material resources.
Malt cleaning
Splitting up
Mash preparation
Congestion filtering
Boiling wort with hops
Separation of wort from hop grains
Clarification and cooling of the wort
Main wort fermentation
Fermentation of young beer
Clarification of beer
Pouring beer
2. Description of the stages of the technological scheme of beer production
Malt cleaning. Barley dry malt after storage contains some dust, sprout residues, random particles and other impurities, the presence of which can impair the quality of the beer.
Therefore, the resting malt is cleaned on a magnetic separator and an air-sieve separator.
Crushing malt. The biochemical process of dissolution during mashing malt is preceded by a mechanical crushing process, which must be carried out very carefully, since the yield of extractives depends on the composition of the grinding. Of decisive importance is the content of husks (shells) in crushed malt. Soluble components of grinding easily pass into water, and insoluble ones decompose under the action of enzymes. The finer the grinding, the more fully extractive substances are extracted. But you should not carry out very fine grinding, since. tannins and bitter substances that degrade the quality of beer are removed, the quality of mash filtration is reduced. Therefore, the percentage of grinding should be as follows: shell 18-25%, coarse grits 8-12%, fine grits 30-40%, flour 25-30%.
Congestion preparation. A mash is a mixture of crushed grains with water intended for mashing.
The purpose of mashing is to transfer from malt and unmalted materials into an aqueous solution the soluble parts of grain products that make up the extract of wort and beer. The extractive substances of grain products pass into the wort through predominantly biochemical processes, since they are found in barley and malt in the form of high-molecular compounds - biopolymers. During mashing, the following pauses are distinguished:
protein t - 50-52 ° C hydrolysis of proteins occurs;
maltose t - 60-65°C hydrolysis occurs under the action of β-amelase;
saccharification t - 70-72 °C saccharification occurs under the action of £ - amelase.
Congestion filtering. The mash filtration process is divided into two stages: first wort filtration, i.e. wort obtained by filtering the mash, and washing the grains with hot water to extract extractives. As a result, wash water is formed. Depending on the use of the equipment, mash filtration is distinguished in the filtration apparatus and in the mash filter - press.
Boiling the wort with hops. Boiling the wort with hops is carried out in order to concentrate it to a predetermined density, transfer the valuable components of hops into solution, inactivate enzymes, coagulate protein substances and sterilize the wort.
Branch of hop grain.
The separation of hop grains is carried out in order to exclude its negative effect on the color and taste of beer.
Clarification and cooling of the wort.
Clarification and cooling of the wort is carried out to separate suspensions from it, saturate it with oxygen and reduce the temperature to the initial temperature of adding yeast.
The main fermentation of the wort. Alcoholic fermentation is the conversion of simple sugars under the action of yeast enzymes (the main process in the production of beer).
During fermentation, the initial composition of the wort (the content of fermentable sugars, non-fermentable carbohydrates, nitrogenous substances, inorganic salts, and others) and yeast are of great importance.
Fermentation of young beer. The fermentation of young beer is carried out to ferment the remaining unfermented sugars, saturation of the beer with carbon dioxide and clarification of the beer.
During maturation, the final formation and refinement of the taste and aroma of the finished product takes place. Young beer in the post-fermentation stage matures as a result of physical processes and chemical reactions.
Clarification of beer. In the process of fermentation, the beer is clarified. It is associated with the precipitation of yeast and haze-causing compounds. These compounds consist mainly of protein, bitter and polyphenolic substances, as well as carbohydrates and a small amount of minerals.
Pouring beer. Beer is poured into wooden and metal barrels, thermo-tanks and bottles. New polymer bottles with a capacity of 2 dm³ are also used.
3. The main raw material for the production of beer
The main raw material for the production of beer is malt, which is made from barley.
Of all types of grain crops, barley has the most favorable properties for brewing. This is due to the chemical composition of barley, the presence of a shell that provides good protection for the sprout formed during germination. The shell also serves as a natural filter layer when washing the spent grains with water.
3.1 Grain characteristics
Barley belongs to the cereal family. According to the arrangement of grains in the ear, six-row, four-row and two-row barley are distinguished.
Six-row barley with six well-developed grains is rare.
Four-row barley is a variation of six-row, but its grains are slightly shifted along the axis in relation to each other. These barleys are usually used for fodder purposes.
Two-row barley has only two well-developed grains. These grains are larger than six-row and four-row barley and have a high starch content. The most suitable for brewing are two-row barley.
Depending on the time of sowing, barley is divided into spring and winter. Two-row barley is typical spring barley, while six-row and four-row barley are winter and spring barley.
New varieties of grain crops included in the State Register since 2007
Since 2007, the State Register has additionally included 5 varieties of spring barley. The varieties included are characterized by good brewing qualities.
Sylph. Early ripe variety, selection "Florimond Desprez", France. During the years of testing, the average yield was 67.6 c/ha, the maximum - 95.8 c/ha. Brewing variety, characterized by high productive tillering, resistant to lodging. The protein content in the grain is on average 10.6%. Grain evenness and fineness 97.9%. Extractivity of malt is 81.3%, protein content in malt is 9.7%, wort viscosity is 1.0 mPas, which indicates good quality of malt and a high degree of its dissolution, saccharification time is 15 minutes. The variety is short-stemmed, ripens evenly, relatively resistant to fungal diseases. Under adverse weather conditions, it does not germinate on the vine.
Fontaine. Early ripe variety, selection "Florimond Desprez", France. During the years of testing, the average yield was 65.7 c/ha, the maximum - 97.1 c/ha. Brewing variety. The protein content in the grain is on average 10.7%. Grain evenness and fineness 98.0%. Extractivity of malt 80.2%, protein content in malt 10.7%, wort viscosity 1.14 mPas, duration of saccharification 20 minutes. The variety is leveled, relatively resistant to fungal diseases, ripens evenly, has a stable yield over the years, and is resistant to sprouting on the vine.
The classical technology of beer production includes the following main stages: obtaining malt from barley, wort preparation, wort fermentation, aging (fermentation) of beer, processing and bottling of beer. This is a long and complex process that lasts 60-100 days and largely depends on the qualifications of the brewer. Despite the fact that the raw materials are the same components, the quality of beer produced by different enterprises is different.
Getting malt. AT In brewing, malt plays the role of a source not only of active enzymes, but also of that complex of organic (primarily water-soluble sugars) and mineral substances, which makes it possible, with the participation of these enzymes, to obtain beer wort suitable for fermentation. The more simple sugars necessary for fermentation accumulate in the malt, the more active the fermentation process will go and the more alcohol will accumulate.
Barley used to make malt is soaked in special vats of water at a temperature of 12-17°C. In the grain, as moisture increases, cellular enzymes are activated and the biochemical processes catalyzed by them are accelerated. This leads to a sharp increase in the intensity of respiratory processes and an acceleration of the hydrolysis of polysaccharides to simple sugars necessary for these biochemical processes. Soaking is suspended when the grain moisture reaches 42-45% in the production of light malt and 45-47% - dark.
Losses of sugars on respiration processes during the soaking period reach 1.5%, while amylolytic and proteolytic processes acquire the greatest activity.
For germination, the soaked grain is sent to malting houses of various designs (boxes or drums). The malting process is carried out at a temperature of 15-19°C and good grain aeration for 5-8 days. At the same time, the endosperm of the grain softens by the end of malting and is easily triturated due to the hydrolysis of starch by amylases, and hemicelluloses by cytase (a complex of enzymes). Soluble sugars accumulate in the germinated grain - maltose, glucose, fructose and other sugars, which give the malt a sweetish taste. During the hydrolysis of phytin by the enzyme phytase, inositol and calcium-magnesium salt of phosphoric acid are formed. The presence of inositol in the wort stimulates the vital activity of the yeast, and phosphoric acid determines the acidity of the malt and wort.
Due to the activation of proteolytic processes (proteinases, peptidases and amidases), complex complexes of nitrogenous compounds are hydrolyzed with the formation of soluble proteins, peptones, amino acids, and ammonia.
In the process of grain germination, along with hydrolysis, the processes of synthesis of physiologically active compounds also occur. Thus, malted barley accumulates B vitamins, tocopherols, and ascorbic acid. The content of riboflavin especially increases (up to 210 mg per 100 g of dry matter). Subsequently, during the chemical interaction of hydrolysis products with active compounds, new aromatic and flavoring substances characteristic of sprouted and dried grain are formed. Therefore, beer cannot be obtained from raw (green) malt.
To give the necessary properties and good keeping quality, the malt is dried at various temperature conditions to a residual moisture content of 2-3.5%. Various temperature regimes and drying duration allow to obtain malt with different quality indicators and corresponding technological properties. The type of beer produced (light, semi-dark, dark) will, in turn, depend on the quality of the initial malt.
For the development of domestic varieties of beer, the following types of malt are obtained: light, dark, caramel and burnt.
Pale malt obtained by drying germinated barley for 16 hours with a gradual increase in temperature from 25-30 to 75-80°C. Depending on the quality, light malt is divided into three classes: high quality, first and second. In finished form, it has a light color, sweetish taste, malty aroma, loose mealy endosperm and high saccharifying ability. Use it for most beers.
For getting dark malt germinated grain is dried for 24-48 hours at a higher temperature, reaching 105°C at the end of the process. Dark malt is not divided into classes. In addition to the brown-yellow color, dark malt differs from light malt in the brittleness of the endosperm and a lower saccharifying capacity. Use it for dark beers.
Caramel malt, depending on the quality, is divided into two classes: first and second. In color, it can be from light yellow to brownish with a glossy sheen. For its production, dry or green malt with a high content of sugars is used, which is roasted at a temperature of 120-170°C. Since caramelization of sugars occurs at such a high temperature, as well as Maillard processes, the appearance of the grain on the cut is a sintered brown mass. Charring of grain is not allowed for this type of malt.
Roasted malt- These are dark brown grains, without black color. It is prepared from green malt by preliminary moistening and subsequent roasting at a temperature of 210-260°C. As a result, a taste and smell reminiscent of coffee are formed, without a burnt and bitter taste. The type of grain on the cut is a dark brown, but not black mass.
In the process of drying and roasting malt, intensive chemical processes occur with the formation of specific aromatic and coloring substances. The pentoses accumulated as a result of hydrolysis are converted into furfural and other aldehydes and aromatic substances that cause the smell of malt (rye crust). The colored components of malt are products of the destruction of sugars as a result of caramelization and melanoidin formation, which proceed most intensively at temperatures above 80°C. Melanoidins, which have surfactant properties, are good foaming agents, and therefore dark beers produce more foam.
After drying, the malt is freed from sprouts, since they give it hygroscopicity and a bitter taste due to the presence of the hordenine alkaloid. The need for this operation is also connected with the fact that amino acids accumulate in the sprouts, which, getting into the wort, are the source of the formation of fusel oils during fermentation. Malt acquires its final readiness for use only after 3-5 weeks of aging (ripening) in warehouses.
The finished malt is polished, freed from the remnants of sprouts and impurities, passed through magnetic apparatus, and then fed to malt crushers. The rate of starch saccharification, the level of wort extract, and the duration of filtration depend on the degree of crushing of malt.
Wort preparation. Crushed malt, and optionally unmalted materials, are mixed with hot water in a ratio of 1:4. The resulting mixture is slowly stirred while heating to a temperature of 50–52°C for 10–30 min. 15-20% of malt solutes pass directly into solution without enzymatic treatment. At the same time, enzymatic hydrolysis of water-insoluble nitrogenous substances and phytin occurs. Then the mixture is transferred to the mash vats, where, under the action of malt enzymes, further hydrolysis and the transformation of water-insoluble substances of the raw material into water-soluble ones, forming the extract of the future wort, take place. To ensure the maximum transition of substances into solution, the mash is slowly heated with constant stirring to 70-72 ° C (infusion method).
In another (decoction) method, 1/3 of the mash is pumped into a boiler, where it is boiled for 15-30 minutes, after which it is combined and mixed with the rest of the mash. Repeating this operation 2-3 times, bring the temperature of the entire mash to the required value. At the same time, the duration of the entire mash preparation process is 3-3.5 hours. This mashing of malt is necessary for further enzymatic hydrolysis of starch. The sequence of starch transformations during hydrolysis under the action of a- and |3-amylases is as follows:
♦ starch-amylodextrins-erythrodextrins-acro-dextrins;
♦ maltodextrins—maltose—glucose.
Along with the complete saccharification of starch to glucose in the mash, protein proteolysis is completed, the products of which play an important role in the formation of the organoleptic properties and stability of beer during storage.
The sugared mash is then sent to filtration to separate the liquid portion of the wort from the solid phase of the mash. In this case, the filter layer is formed by the solid phase of the mash itself - beer grains (non-hydrolysable components, cell membranes, proteins coagulated when heated), settling on the grids of filter vats, filter presses used to filter beer wort. It is also possible to separate the brewer's grains with the help of self-unloading centrifuges.
The filtered wort and the grains of water obtained after washing are transferred to a wort kettle for boiling with hops, evaporation to the desired concentration and sterilization. At high temperatures, enzymes are completely inactivated and coagulates part of the soluble proteins, while the bitter and aromatic substances of hops dissolve in the wort. At the same time, large flakes of coagulated protein, settling, capture particles of turbidity and thereby clarify the wort.
Hop a-acid (humulone), which, when boiled, turns into isohumulone (highly soluble in water), is mainly the source of the peculiar bitterness characteristic of beer. Solubility (3-acids is negligible, and soft sch-resin is hydrolyzed to form (3-resin) and isobutylaldehyde and acetic acid are eliminated, which are involved in the formation of the specific aroma and taste of both wort and beer. Hop consumption rate, depending on the type of beer and its formulations, ranges from 22 to 45 g/da l.
The hopped wort, brought to the desired density, is passed through the hop maker, cooled to 4-6 ° C, and then freed from coagulated proteins using separators. During these operations, the must is finally clarified and saturated with oxygen, which is necessary for the development of yeast.
Wort fermentation takes place in open or closed, wooden or metal containers with special bottom and top fermenting yeast races. For special varieties of porter, at the end of fermentation, weakly fermenting yeast of the genus Brettanomycetes is introduced, which gives the beer a special specific aroma. On the surface of the wort, 15-20 hours after the addition of yeast, a strip of white foam appears (zabela stage), and then the entire surface of the fermenting wort is covered with fine-meshed foam with gradually increasing curls. Having reached a maximum, the curls fall off, the foam thickens and turns brown. The settled foam (deca) must be removed from the surface of the wort because of the bitter taste. At the end of fermentation, the bottom yeast settles to the bottom. The clarified liquid is called green or young beer. It, along with the ethyl alcohol and carbon dioxide accumulated as a result of fermentation, also accumulates a number of by-products involved in creating the taste and aroma of beer. The main fermentation process is completed in 7-9 days. At this point, about 1.5% of sugars remain unfermented in the beer.
Exposure (fermentation) of beer contributes to the final formation of consumer advantages of beer. For post-fermentation, young beer is pumped into hermetically sealed metal tanks, the inner surface of which is coated with a special food varnish. Depending on the variety, the beer is kept at a temperature of 0–3°C for 11–100 days. As a result of after-fermentation of residual sugar, the strength of beer slightly increases, it is additionally saturated with carbon dioxide and clarified. The interaction of various primary and secondary products of the main and side fermentation processes leads to the formation of new substances that determine the characteristic taste and aroma of mature beer, as well as its varietal features.
Processing and bottling of beer. After laboratory and organoleptic control, confirming the quality of the produced beer, it is processed and bottled. To give transparency, beer is filtered through pressed plates of various filter masses, and the best of them are diatomaceous earth (kieselguhr) filters. In the process of clarification, beer loses a significant part of carbon dioxide, therefore, additional introduction of carbon dioxide before bottling is allowed, followed by aging for 4-12 hours for its assimilation.
Beer is a refreshing, carbon dioxide-rich, frothy drink obtained by fermenting beer wort with special races of brewer's yeast.
Beer wort is prepared from crushed grain products: mainly barley or wheat malt, barley, wheat, corn and other grains, water, sugar and hop products.
Beer happens:
light - beer with a color of 0.4-2.5 c / unit (no more than 14 units of EBC);
semi-dark - with color 2.5-4.0 c / unit (15-40 EBC); h dark - with color 4.0-8.0 centners / unit (40-160 EBC units);
c / unit - cm 3 solutions of iodine with a concentration of 0.1 mol / dm 3 per 100 cm 3 of water.
** EBU - European Brewing Convention.
non-alcoholic - with a mass fraction of alcohol not more than 0.4%;
strong - with a mass fraction of alcohol 1.0-6.0%;
original - light beer with an extended fermentation period and an increased rate of hops;
pasteurized - with increased biological stability obtained by heat treatment;
special - prepared with the use of flavoring or aromatic additives.
The main raw materials for the production of beer are barley malt, hops and water. The taste, nutritional and other consumer properties of beer depend on their quality and preparation.
Beer production includes a number of successive interrelated technological stages, characterized by strictly regulated parameters. The correctness of all processes largely determines the quality of beer.
Malt is obtained by germinating cereals under artificial conditions at a certain temperature and humidity.
According to the method of preparation, the following types of malt are distinguished: light, dark, caramel and burnt. According to its quality indicators, it must meet the requirements of the standard - GOST 29249-92.
For the production of malt, barley is used that meets the requirements of GOST 5060-86 - "Barley for brewing". This type of raw material entering the plant must be accompanied by a quality certificate.
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