Kvasny Prum. 2003; 49(10): 296-303 | DOI: 10.18832/kp2003019

Possibilities of Influence of Qualitative Parameters of Hopped Wort Prepared by Different Ways of Wort Boiling.Peer-reviewed article

Pavel ŠEMÍK, Miroslav SEKORA, Štěpán KOVANDA

Plzeňský Prazdroj, a.s., pivovar Plzeňský Prazdroj

Recently, wort boiling has been one of the most discussed field of beer brewing technology. This is especially due to a high energy intensity, since 35 to 40 % of the total heat energy necessary for beer production is consumed during wort boiling. Therefore, new energy-saving systems have been developed, working with a lower total vapourization. Together with that, all the qualitative parameters of finished wort should be preserved. As comparative mechanisms among various boiling systems, the contents of dimethyl sulfide, coagulable nitrogen and heat load are used, expressed as a number of thiobarbituric acid. But hopped wort contains hundreds of other volatile compounds that can influence sensorial quality of beer significantly. In the work, the intensity of wort boiling on different conventional systems usually used in Czech breweries was monitored by means of the above mentioned basic criteria: atmospheric wort boiling with natural gas direct heating, atmospheric wort boiling with steam heating and wort boiling with an external an internal boiler systems. Curves of the parameters being monitored were made up in dependence on wort boiling time and optimum times were set for individual boiling systems so that the data measured could be compared. In the second part of the work, some other analytical parameters of finished worts were compared, such as hop oils or some aldehydes. The results of the tests showed that at the change-over among the conventional ways of wort boiling used in this country, it was possible to reach the same basic qualitative parameters of finished wort after optimization. A deeper optimization than requires the modification of the boiling systems and technologic procedures from the point of view of some further auxiliary analytical parameters.Recently, wort boiling has been one of the most discussed field of beer brewing technology. This is especially due to a high energy intensity, since 35 to 40 % of the total heat energy necessary for beer production is consumed during wort boiling. Therefore, new energy-saving systems have been developed, working with a lower total vapourization. Together with that, all the qualitative parameters of finished wort should be preserved. As comparative mechanisms among various boiling systems, the contents of dimethyl sulfide, coagulable nitrogen and heat load are used, expressed as a number of thiobarbituric acid. But hopped wort contains hundreds of other volatile compounds that can influence sensorial quality of beer significantly. In the work, the intensity of wort boiling on different conventional systems usually used in Czech breweries was monitored by means of the above mentioned basic criteria: atmospheric wort boiling with natural gas direct heating, atmospheric wort boiling with steam heating and wort boiling with an external an internal boiler systems. Curves of the parameters being monitored were made up in dependence on wort boiling time and optimum times were set for individual boiling systems so that the data measured could be compared. In the second part of the work, some other analytical parameters of finished worts were compared, such as hop oils or some aldehydes. The results of the tests showed that at the change-over among the conventional ways of wort boiling used in this country, it was possible to reach the same basic qualitative parameters of finished wort after optimization. A deeper optimization than requires the modification of the boiling systems and technologic procedures from the point of view of some further auxiliary analytical parameters.

Keywords: beer, wort, wort boiling, energy

Published: October 1, 2003