Influence of Lauter Turbidity and Hot Trub on Wort Composition, Fermentation, and Beer Quality

2006

Different lauter turbidities (standard 43 EBC vs. turbid 82 EBC on average) were obtained by variation of the lauter procedure, particularly deep raking, in this study. The resulting worts were used for repitching the respective yeast into six subsequent fermentation cycles. The resulting beers were investigated in terms of flavour quality, flavour stability, non-biological stability and foam stability. Worts gained from turbid lautering showed very similar analytical data compared to the controls (except for a slight but significant increase in linoleic acid). There was an improvement in fermentation performance in terms of a pH decrease and a decrease in extract. The resulting beers were quite similar, and the staling indicators increased slightly, but not significantly, due to turbid lautering. Both types of beer were evaluated on tasting as being of a high flavour quality and neither a professional panel nor a non-professional (customer) panel was able to distinguish the difference, between standard and turbid lautering, in terms of fresh and forced aged beers. Due to turbid lautering the non-biological stability appeared to be slightly, but not significantly, decreased while on the other hand the foam stability was significantly improved due to turbid lautering. In conclusion, fermentation performance may be improved by more turbid lautering, and the negative consequences often reported for the resulting beers appear to be overestimated, since the quality parameters of the final beers had not deteriorated significantly.

Section: Wort Analysescontrasting

confidence: 71%

Section: Influence Of Lauter Turbidity On Wort Composition Fermentatmentioning

confidence: 97%

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Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality in Large-Scale Trials

Kühbeck

2006

“…2,29,35,36,51,56,60,74,[76][77][78]91,101,104 The content of long-chain fatty acids, and more particularly of linoleic acid in wort, is assumed to correlate in a partly linear fashion with EBC turbidity units. 29,91 However, this correlation could not be proven for small-and middle-chain fatty acids.…”

Section: Lauter Turbidity and Lipidsmentioning

confidence: 99%

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Kühbeck

2006

This review paper covers a variety of aspects concerning lauter turbidity and wort clarity that have been published in the past decades. The components of wort which are connected to an increased lauter turbidity, such as lipids and long-chain fatty acids, are presented as well as how the further steps of wort production, i.e. wort boiling and clarification, have an impact thereon. Besides the influence of lauter turbidity on wort quality, technical aspects affecting lauter turbidity are discussed by comparing different lauter systems such as lauter tun, mash filter and strainmaster. It is further highlighted, how lauter turbidity and its components influence fermentation performance and yeast vitality. Finally, the consequences of increased wort turbidity for the resulting beers in terms of flavour quality, flavour stability, nonbiological stability and foam stability are described.

“…It is known that first wort and second wort have different quality characteristics. For example, compared to first wort, second wort has a higher pH 4 , more polyphenols 4,15 , bitter 15 and astringent 4 substances, phosphates 4 , silicates 4,15 , soluble nitrogen 4 , fatty acids 16 , nonenal potential 36,37 and lower fermentation limits 4 compared to first wort with the same extract value (with the exception of fermentation limit).…”

Section: Introductionmentioning

confidence: 99%

The Impact of Low Heat Load and Activated Carbon Treatment of Second Wort on Beer Taste and Flavour Stability

Yano

2008

There is a vast repository of knowledge regarding improving beer taste stability via wort boiling. However, as far as we are aware, there are few reports dealing with taste stability improvement in terms of quality characteristics by boiling, under proper conditions, the first wort and second worts separately. In this study, more than 50 brews in a pilot scale brewing facility were conducted to investigate suitable boiling conditions for first and second worts. When the second wort (i.e., the last 10% of the total filtered wort) was kept under a low heat load atmosphere (78°C), casted to the boiling first wort, and then re-boiled for 10 min, the produced beer exhibited no significant differences compared to that of the general beer in terms of taste stability. However, when an adsorbent (bentonite, silica gel, activated carbon or PVPP) was individually added to the second wort and the same boiling procedure was performed, the oxidized flavour of the forced aged beer, treated with activated carbon, significantly decreased, compared to that of the general brew (level of significance α = 0.01). The data from the chemical analysis and fermentation behavior are presented.