摘要:
A method of evaluating the performance of separating and evaporation volatile material of a boiling apparatus used for the manufacture of beer or sparkling wine. The performance can not be evaluated conventionally. The evaluation method is characterized in that the exhalation speed coefficient of dimethylsulfate which exhales into a gas phase when wort is boiled by the boiling apparatus is used for the evaluation.
摘要:
A method of boiling wort which makes it possible to improve the efficiency of separation and exhalation of a wort boiler used in the preparation of beer or sparkling wine. This method is employed in the mashing step and is characterized by enhancing the extent of liquid-gas contact between wort and a gas phase in the boiler, thereby enhancing the efficiency of evaporation and exhalation of substances from the wort during the boiling and reducing the thermal energy necessary for the boiling.