Study Of Wheat Malt On Wort Making

Wheat malt is a good raw material for beer, and wheat beer is a popular drink currently in the world. Researching on proper addition of wheat malt is an effective measure to develop advanced processing of wheat, to enhance the income of peasant and to help the development of malting and beer industries. In this paper, effects of different saccharification techniques and dosage of raw materials on wort quality were studied. The main conclusions were as follows:1. Wort quality was influenced by the dosage of wheat malt. The ratio of wheat malt in raw material had no remarkable effect on reducing sugar, ratio of reducing sugar to non-reducing sugar, chromaticity, and pH value of wort. However, total acidity,α-amino nitrogen, buffer capacity in wort enhanced with increasing of wheat malt dosage.2. By analyzing worts indexes with different amount of wheat malt addition, scheme D was found the optimum dosage. Under scheme D, the wort chromaticity was 3.3 EBC, total acidity was 1.09 mL/100mL,α-amino nitrogen was 150.07 mg/L, reducing sugar was 73.91 %, buffer capacity was 1.63 mL/100mL, utilization ratio of raw material was 83.91 %.3. On the base of scheme D, the ratio of raw materials to water and pH value were studied. It was found that wort viscosity and utilization rate of raw materials reduced with the decreasing of the ratio of material to water; however, other quality indexes were less affected. The adjustment of pH value had positive effect on the reducing sugar, wort buffer capacity,α-amino nitrogen, and utilization rate of raw materials. But wort viscosity increased from 1.51 cP to 1.66 cP.4. On the base of scheme D. The main factor in saccharification process which affected the quality of malt was as follows in order: proteolysis temperature > pH value of mash the ratio of material to water. However, to wort viscosity, it was: pH value of mash > proteolysis temperature > ratio of material to water. Compositively considered, the optimized process parameters were as follows: proteolysis temperature 45℃, pH value of mash 5.7±0.1, the ratio of material to water 1:4.