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EFFECT OF WORT‐EVAPORATION ON FLAVOUR AND OTHER BEER QUALITIES
Author(s) -
Buckee G. K.,
Barrett J.
Publication year - 1982
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1982.tb04119.x
Subject(s) - flavour , brewing , evaporation , boiling , chemistry , food science , volume (thermodynamics) , thermodynamics , fermentation , organic chemistry , physics
Pilot scale trials have been carried out to determine the importance of evaporation during wort‐boiling at atmospheric pressure. Using normal brewing materials It has been established that an evaporation of only 2% of the total volume of a wort is sufficient to produce beers of sound flavour. Further evaporation had no significant effect on the flavour or other qualities of the finished beer.