Study on the Influence of Saccharification Technology on the Color of Beer Wort
Wort is the main raw material of beer,and the preparation of wort determines the type and quality of beer,and directly affects the beer production process and the quality of finished products.Therefore,it is necessary to optimize the wort preparation process constantly in the beer production process to form an excellent wort chroma.The preparation process of wort mainly includes malt preparation,malt crushing,saccharification,wort boiling and precipitation,wort filtration and main fermentation,among which saccharification process will affect the color and quality of beer wort.Therefore,it is necessary to control the malt quality and its degree of pulverization,saccharification temperature,amylase pH value,saccharification mash concentration and other factors,and further optimize the parameters of saccharification process to lay a solid foundation for better beer wort chroma.Based on this,this paper studies the influence of saccharification process on the color of beer wort,and puts forward the optimization measures of saccharification process in beer wort preparation,so as to improve the color of beer wort,promote the optimization of beer brewing process,and promote the high quality development of beer industry.
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