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Reduce the effects of acid in brewing water

Views: 54     Author: Site Editor     Publish Time: 2022-11-07      Origin: Site

The damage of pH to enzymes. 

Throughout the saccharification process, pH often significantly impairs the activities of different enzymes. The high repeat pH of the water causes the pH of the mash to rise, reducing the uniqueness of the enzyme.

  • For α-pepsin and some exopeptidases, in the reduced pH range of 5.2 to 5.3, the lower the pH of the mash, the better the effect of the enzyme;

  • When the pH exceeds the ideal pH of the "enzyme", the α-pepsin The protease is blocked, and the saccharification time will also increase;

  • The uniqueness of β-glucanase will be minimized, so that the β-glucan will be dissolved unscientifically, and the consistency of beer malt will also increase;

  • If the endopeptidase is damaged, the dissolution A certain proportion of soluble nitrogen is produced to liquefy healthy proteins into carbohydrates, and the whole process is very slow;

  • When the pH value is as high as 6.0~6.2, the attractiveness of aminopeptidase and dipeptidase is generally weakened, and phosphatase is also affected.

Inhibition, only a significant proportion of unnatural ammonium sulfate can be liquefied from the natural material, however this proportion of unnatural ammonium sulfate will rapidly react exothermically with bicarbonate, resulting in the precipitation of insoluble polyphosphates, making beer malt more abundant. The water content of phosphate is greatly reduced, thereby minimizing the buffering capacity of the beer malt.

Damage to yield.

In order to prevent the influence of enzymes, the consistency of the beer malt increases, the beer malt is difficult to filter, and the distiller's grains are insufficient, resulting in a 2-3% drop in the yield of saccharification.

Damage to the malt characteristics of beer.

When the pH value of the mash, main beer malt and distiller's grains is high, several harmful substances in the bark that are not conducive to the taste enter the beer malt, resulting in an increase in the saturation of the wine, and the taste is not smooth and produces a bitter taste. Some healthy proteins that need to dissolve at pH requirements do not dissolve well at higher pH, which can easily lead to cloudiness and imbalance in the wine.

Damage to the utilization rate of hop bitterness.

The higher the pH value of the beer malt, the higher the utilization rate of hop bitterness. A large amount of humulus salt is incorporated into the beer malt, which makes the beer produce dry and unpleasant bitterness. When the acidity of the tap water is high, the amount of hops should be reduced as much as possible to ensure moderate bitterness and water content, but the bitterness and acidity (palatability) of the wine are still weak.


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