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LIPIDS IN WORT
Author(s) -
Anness B. J.,
Reud R. J. R.
Publication year - 1985
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.2050-0416.1985.tb04349.x
Subject(s) - mashing , brewing , chemistry , food science , fermentation , hop (telecommunications) , chromatography , biochemistry , computer science , computer network
Material balances have been constructed for lipids during wort preparation in commercial breweries. 4–5% of malt lipids were released into the wort using the mash filter, 1·0% with the lauter tun but only 0–3% with the mash tun. Up to 30% of malt lipids may be oxidised during mashing. Hop products make a contribution to the lipids in the copper though these lipids are not readily extracted. Efficient removal of spent hops and hot break will ensure a low level of wort lipids in the fermentation vessel.