Wort boiling - a review

Hudson, J.R. and Rennie, H.

Abstract
The purpose of the present article is to outline the nature of the changes in composition that occur when wort is boiled and to speculate as to whether turbulent, prolonged boiling will continue to be axiomatic in securing high quality in beer. Items survyed are wort constituents, events in wort boiling including (i) formation of colour, (ii) coagulation of nitrogen, (iii) inactivation of enzymes (in) transportation of hop substances and practical considerations including steam stripping and omission of boiling.
Keywords: brewing survey wort boiling