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Aantekeningen week 4

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aantekeningen drankentechnologie

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  • March 3, 2016
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Drankentechnologie week 4

Mout  wort

Meteen brouwen: enzymen laag rendement
Het doel van maische is dat de enzymen zetmeel en eiwitten (onoplosbare
macro-moleculen) afbraken zodat ze oplosbaar worden.

Filtreerkuip/klaringskuip: hierin worden de kafjes (cellulose) en de andere
onoplosbare delen afgescheiden.
Bostel is de onoplosbare delen en de wort is het oplosbare deel.

Hele moutkorrel fijnmalen: goed enzym later werken, ook kafjes fijngemalen en je
krijgt filterproblemen, negatieve smaakcomponenten.

20% kafjes, 80% meel -> klaren -> verstoppingen en niet filtreren

- Pletten
- Afstand tussen de walsen
- Hoe hoger griesmeel, eerder verstopt filter

Enzym is eiwit (bepaald door verschillende aminozuren en ladingen)
Beta-amylase, veel suikers/glucose/saccharose komt vrij -> zouter (62
graden)
Alfa-amylase knippen -> minder visceus, meer water, liquid (72
graden)

Liever eerst alfa laten knippen, en dan beta en hierdoor komen er meer suikers
en dus alcohol.
Als dit gebeurt dan zal de beta-amylase denatureren.

62 graden: beta
67-68 graden: alfa en beta (meer maltose afknippen door beta)
72 graden: alfa (dextrines knippen)
Dextrines wel erin houden, zorgen voor mondgevoel


Bostel verhitten na 90 graden, kafjes mee oplossen in je wort

Functie looistoffen: eiwitten neerslaan

Andere 10% mout

Iso alfa hopzuren: bitterheid, conserveren,

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