1. Create beer "yeast taste"After the yeast autolysis, a big quantity of intracellular compounds get in the beer, that makes the beer create "yeast taste". Its representative level is ethyl decanoate, as well as when the material goes beyond 1.5 × 10-6 (1.5 ppm), it can make individuals really feel

The mashing tun is a vessel in which the mash, the crushed grain which will be fermented to make beer, is mixed with hot water. This process, known as mashing, begins the fermentation process and breaks down complex carbohydrates into fermentable sugars. In short, the mashing tun is an essential par

The concept of mashing: using various hydrolytic enzymes (or external enzyme preparations) contained in malt, under suitable conditions (temperature, pH value, time), the insoluble macromolecular substances in malt and auxiliary materials are gradually decomposed into low-soluble polymers. Molecular