For the craft beer industry, there are indeed a lot of new friends who have joined in recent years, some are interested in buying small home brewing equipment to operate the brewing and drinking by themselves, and some are turning their interests into careers, buying their own beer equipment and opening their own beer houses, taverns, etc., which are very good. Therefore, friends will want to learn and understand the brewing process of beer or brewing raw material technology, etc., so what we want to tell you about the brewing process of beer is about a lot of flavor substances that will appear in the brewing process of beer, which may affect the quality of beer, so let's take a look at what flavor substances will probably appear?
1. Diethyl is a by-product of yeast's own metabolism during beer fermentation, when the content of diethyl is over 0 in light-colored beer15mg L, it will make the beer produce a less pleasant taste of glutinous rice, if it is serious, it will also affect the quality and taste of the beer, in the beer, it is very important for the maturity of the beer, and it is considered to be the key indicator to measure the maturity of the beer, in the actual brewing process, if it is a light beer, it is recommended to confirm whether the double B first is a combination of two aspects through tasting and laboratory testing, and then confirm whether the fermentation night market is cooled, In the actual flavor evaluation, Shuangyi will first reveal smells similar to the flavor of glutinous rice, butter, yogurt, popcorn, etc.
2. DMS is a volatile sulfide containing substance, which has a very low content in beer, but it is indeed a volatile sulfide that has a great impact on beer. The DMS in the actual flavor tasting shows a taste similar to cooked sweet corn or cooked celery.
3. Hexanaldehyde is the main aldehyde metabolized by yeast during beer fermentation, which is produced in large quantities during the main fermentation time, forming a peak, and then declining quickly. The presence of Yiquan affects the maturation of the beer taste, and when the content exceeds the threshold, it gives an unpleasant rough bitter sensation and gives the beer a spicy, rotten, grassy taste. In the actual flavor tasting, Yiquan showed a rotten grass flavor or an unripe green apple flavor.
Fourth, isoamethylene: fusel oil, suitable for high alcohol composition and content, not only helps the beer has a rich aroma and taste, but also can increase the coordination of the taste of beer, when a certain content, it will produce obvious fusel oil taste, and will make the beer produce a non-delicate bitterness, but if the content is too low, the beer will appear relatively bland. The wine is not rich enough, and in beer the flavor of isopentine is somewhat similar to bitter almonds, ballpoint refills or fusel oils.
The above is about some flavor substances that will appear in the brewing process of beer, friends can learn to understand, I hope it will be helpful to you, follow-up about the relevant knowledge of beer equipment, brewing technology, remember to continue to pay attention to Maid's beer equipment manufacturers, I will continue to share with you.