Kvasny Prum. 1987; 33(8-9): 244-247 | DOI: 10.18832/kp1987048

Significance of mash acidification for composition of hopped wort extract.Peer-reviewed article

J. ŠKACH, A. MIKYŠKA, I. ZIMOVÁ

The effect of mash acidification by lactic acid on the yield to boiling and the extract composition of hopped wort and beer was tested under conditions of decoction mashing on a pilot plant scale. The yield of boiling was increased by 1,4 % when the optimum pH of the mash for the main saccharolytic enzymes was used. Using a lower pH value of the mash better saccharolysis and proteolysis was achieved (i. e., the higher nitrogen content in the hopped wort and the higher grade of attenuation). It results in a lower colouring and an increase of anthocyanogens. The pH differences of standard and experimental batches are equalized during the procedure. Sensorial properties of beer are not affected by the mash acidification.
(In Czech, English summary only)

Keywords: beer, wort, hopped wort, pH, lactic acid, saccharides

Published: August 1, 1987