Influence of malt quality on brewing

What makes a beer different from the barley malt? What is the difference between a good malt and a bad malt?Quality control of malt is one of the most important factors in beer brewing.Inferior malt will affect the beer brewing process, beer quality and beer stability.

I. influence of malt quality on brewing process

1. Malt quality will directly affect the saccharification effect. Due to the imperfection and imbalance of the malt enzyme system with poor quality, the enzyme activity is low, which affects the decomposition and effect of the enzyme in the saccharification process. The wort components made are not very reasonable, and the extraction efficiency is low, which has an impact on the utilization rate of saccharification.

2. The quality of malt will affect the filtration of wort. Wort made from malt with poor quality has high turbidity and high viscosity, and it is difficult to filter wort.

3. Malt quality will affect wort boiling: wort made of poor quality malt has a high viscosity, wort boiling prone to overflow pot phenomenon, resulting in low boiling steam pressure control, low boiling strength, affecting wort cooking process of protein aggregation and hops isomerization.

4. Malt quality will affect the fermentation process: wort made from malt with poor quality is often unable to meet the requirements of the components of sugar and amino acids, which will affect the reproduction of yeast; In addition, some wort contains more polysaccharide granules and cold suspected solid granules, which may affect the metabolism of yeast. The reproduction and metabolism of yeast are abnormal, which will affect the fermentation process.

5. Malt quality will affect beer filtration: after fermentation of wort produced from low-quality malt, the fermentation broth is often not clear and ideal, with high viscosity and more particulate matter, and it is easy to block the pore diameter of the filtration material, thus affecting the filtration of the fermentation broth.

II.  The influence of malt quality on beer quality

1. malt quality influence on the composition of the enzyme, with poor quality malt, unreasonable for enzyme composition, saccharifying wort components generated is not reasonable, also affect the metabolism of the yeast, may cause sugar slowly, hypoglycemic difficulties, which in turn caused by fermentation degree is low, and beer taste greasy thick, not clean, there may appear sweet and so on.

2.The quality of malt will affect the extract: malt with poor quality may produce bad beer flavor substances and inappropriate "alcohol ester ratio" due to improper composition ratio and other reasons. In addition, the prominent performance of this kind of beer is that the quantity of higher alcohols, aldehydes and diketones carbonyl compounds is on the high side, and the beer flavor is abnormal.

3.The quality of malt will affect the extract: malt with poor quality may produce bad beer flavor substances and inappropriate "alcohol ester ratio" due to improper composition ratio and other reasons. In addition, the prominent performance of this kind of beer is that the quantity of higher alcohols, aldehydes and diketones carbonyl compounds is on the high side, and the beer flavor is abnormal.

III.  The influence of malt quality on beer stability

1.Malt quality has influence on non-biological stability: macromolecular polysaccharide and macromolecular protein are two important material conditions affecting non-biological stability of beer. Malt quality is poor, most of the endosperm cell wall solubility and protein solubility is poor, the use of this malt production of beer, prone to foggy turbidity or foggy sediments, flaky or flocculent suspension, short shelf life.

2.Malt quality will affect the flavor stability: malt with poor quality, some of the existence of a large number of aging flavor substances precursor, the existence of a certain amount of oxidase activity, easy to cause the flavor stability is poor, beer tends to aging.