The influence of first wort part and afterworts on saccharification of wort

Authors

  • Žigmund Tóth Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
  • Štefan Dráb Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
  • Helena Frančáková Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
  • Miriam Lí­šková Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
  • Jana Návojská Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra

DOI:

https://doi.org/10.5219/114

Keywords:

malt, wort, first wort, afterwort, saccharification, volume

Abstract

Wort is a basic product of mashing, which forms the first intermediate in beer production and constitute the base of its final value. For qualitative value wort has the greatest impact grist per brew, which is a description of materials, they bring to brew extract and determine its the volume and concentration. The main component grist per brew for light and dark beers is stored pale malt and possibly a smaller proportion of adjuncts. The aim of our work was to assess the qualitative parameters of malt in terms of content extract and its impact on the amount of produced the first wort part and afterwort and their qualitative values expressed in % saccharification and volumes. We measured 3 types of malts with the content of the extract 75.2%, 76.1%, 77.2% in the original sample, which determined mainly reached saccharification of first part wort and other afterwort parts one and two. In terms attained of saccharification it was necessary to use on sparge of spent grains at afterwort number two only the amount of water, which would be not affect the total saccharification of wort and its qualitative parameters.

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References

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Published

2011-01-16

How to Cite

Tóth, Žigmund ., Dráb, Štefan ., Frančáková, H. ., Lí­šková, M. ., & Návojská, J. . (2011). The influence of first wort part and afterworts on saccharification of wort. Potravinarstvo Slovak Journal of Food Sciences, 5(1), 61–64. https://doi.org/10.5219/114

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