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Optimization of the vaporization of flavour components during wort boiling in the brewery by implementing a rectification column
Author(s) -
Dillenburger M.,
Zanker G.,
Werner A.,
Hertel K.,
Scheuren H.
Publication year - 2017
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/jib.419
Subject(s) - brewing , boiling , vaporization , flavour , evaporation , chemistry , boiling point , kettle (birds) , stripping (fiber) , chromatography , process engineering , waste management , organic chemistry , engineering , thermodynamics , mechanical engineering , food science , ecology , biology , fermentation , physics
Boiling the wort is an energy‐intensive step during beer production. The central objective of the process is the evaporation of unwanted flavour components, above all the flavour component dimethyl sulphide (DMS). To reduce the required overall evaporation, a recent development involves the insertion of a stripping column into the vapour discharge vent of the wort kettle in which the wort is directed from the kettle against the ascending vapour. The calculation by means of procedural fundamentals and the validation of the process in a large brewery are the subject matter of this article. Process improvement in comparison with conventional boiling systems is documented. Copyright © 2017 The Institute of Brewing & Distilling