Session
Agriculture, Food Science and Technology
Description
If mashing is conducted at 62 to 63˚C, a higher maltose composition is obtained, and the limit is of fermentation rate is higher. The wort, which has a lot of maltose ferments quickly, and the yeast is kept suspended for a long time. Continuous mashing at 62 to 64˚C yields beer with a high fermentation limit; if these temperatures are exceeded, and continuous mashing is carried out at 72 to 75˚C, beers with high dextrin content and low fermentation limit are obtained. To produce beer, primary and secondary fermentation are performed. During primary fermentation, the obtained sugars are converted into alcohol, CO2, and lasts up to 7 days; during secondary fermentation, the beer matures, and this process lasts up to 21 days. This paper will address the importance of achieving the right temperatures during the malt heating process, as well as their importance in the development of the fermentation process.
Keywords:
Wort, Basic Extract, Beer, KEB, MEBAK
Session Chair
Fidan Feka
Session Co-Chair
Hyzer Rizani
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-96-7
First Page
81
Last Page
87
Location
Lipjan, Kosovo
Start Date
31-10-2020 3:15 PM
End Date
31-10-2020 4:45 PM
DOI
10.33107/ubt-ic.2020.190
Recommended Citation
Pajaziti, Mybeshir and Pehlivani, Kastriot, "The Study of Mashing Methods and Features of Fermentations Products" (2020). UBT International Conference. 32.
https://knowledgecenter.ubt-uni.net/conference/2020/all_events/32
Included in
The Study of Mashing Methods and Features of Fermentations Products
Lipjan, Kosovo
If mashing is conducted at 62 to 63˚C, a higher maltose composition is obtained, and the limit is of fermentation rate is higher. The wort, which has a lot of maltose ferments quickly, and the yeast is kept suspended for a long time. Continuous mashing at 62 to 64˚C yields beer with a high fermentation limit; if these temperatures are exceeded, and continuous mashing is carried out at 72 to 75˚C, beers with high dextrin content and low fermentation limit are obtained. To produce beer, primary and secondary fermentation are performed. During primary fermentation, the obtained sugars are converted into alcohol, CO2, and lasts up to 7 days; during secondary fermentation, the beer matures, and this process lasts up to 21 days. This paper will address the importance of achieving the right temperatures during the malt heating process, as well as their importance in the development of the fermentation process.