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What are the factors that affect the saccharification yield?

Views: 6     Author: Site Editor     Publish Time: 2022-12-15      Origin: Site

The saccharification yield refers to the percentage of leach in the wort and the saccharification feed at the end of boiling of home-brewed beer equipment. It is one of the important indicators to judge the saccharification work.Its value is generally between 74% and 79%. This value should be as high as possible and 1% lower than the laboratory value.The main influencing factors of saccharification yield are:

1. Raw materials

Different malts have different leaching rates, so we should choose malts with high leaching rates.The yield of maltose with poor dissolution is lower than that of malt with good dissolution.Since the amount of saccharification feed is always the air-dried value, the moisture of malt has a great impact on the yield of the saccharification workshop.The higher the moisture content of malt, the lower the saccharification yield.The use of water with high carbonate hardness has a low saccharification yield; the use of water with more sulfate and extra-soft water can reduce the pH value, so it is beneficial to the action of enzymes and equally beneficial to the saccharification yield.

2. Saccharification equipment

A modern saccharification workshop should be able to produce high-quality wort while also producing wort with high saccharification yield. For this reason, a series of ancillary equipment is required, especially to wash out the leach contained in the wort as much as possible. The leach contained in the wort.The saccharification yield of old-fashioned traditional saccharification equipment is low.


Saccharification equipment

3. Saccharification process

The longer the saccharification process, the stronger the saccharification intensity and the higher the saccharification yield.By separating the thick mash and boiling it vigorously, more leach can be obtained.Through pre-saccharification and pressurized boiling of the mash, the saccharification yield can also be greatly improved.In addition, the ratio of water used for saccharification and water used for washing is very important, because it is difficult to wash out the leach from the wheat dregs during high-concentration saccharification, which reduces the saccharification yield.

4. Filter

If the saccharified mash enters the mash too quickly, the distribution of the mash in the filter tank will be uneven, resulting in a low saccharification yield; uneven washing and uneven outflow from the filter valve will also lead to a decrease in the saccharification yield.The saccharification yield of a small amount of multiple washes is higher than that of continuous washes.The filtration condition is good or bad, which can be reflected by the content of the washable leach of the wheat.

5. Working method

The entire saccharification operation is based on the action of enzymes.Therefore, only by accurately controlling the temperature and time can the role of enzymes be played, so the brewer must work accurately and reliably, otherwise it will cause great losses.In order to avoid the above problems, advanced saccharification workshops use pre-stored procedures for automated operations. The winemakers only observe and control, and only take measures when necessary.This can avoid the influence of human factors and achieve the effect of process operation.

In short, there are many factors that affect the saccharification yield.When the loss of leachate increases, the influencing factors related to it must be considered comprehensively.Proper control of the difference between the saccharification yield of the production site and the yield of the laboratory and diversified analysis and determination of the wheat residue can detect and solve the problems in the work in a timely manner.

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