MBAA TQ https://doi.org/10.1094/TQ-55-2-0614-01 |
VIEW ARTICLE
Nele Bastgen (1,2), Tobias Becher (1), and Klaus Wasmuht (1). 1. Ziemann Holvrieka GmbH, 71636 Ludwigsburg, Germany. 2. Technical University of Berlin, 10623 Berlin, Germany.
AbstractFor the first time, the continuous mash filtration system consisting of four rotary disc filters (modules 1 to 4) allows the simultaneous fractioning of the wort flows regarding their chemical and physical qualities. This leads not only to time savings of 30% per brew but also to the more efficient utilization of raw materials, especially in terms of hops and their chemical transformation of α-acids into iso-α-acids (isomerization). A series of experiments was performed at lab scale (5 L volume). The wort of each module in comparison to a preboil wort of a lauter tun was analyzed and boiled with hops separately. The results show an increase of the isomerization rate by using the worts from modules 3 and 4. This is caused by the pH value, the original gravity, and further influencing factors. In comparison to the preboil wort from a lauter tun, the isomerization rate of the worts (modules 3 and 4) is on average about 85% higher.
Keywords: Hops, α-Acid, Iso-α-acid, Wort fraction, Isomerization, Continuous mash filtration
