Lesson 7 - Wort Separation Process Control SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 6 on ‘Wort Separation Process Control’. It will allow you to determine the level to which you have attained the learning outcomes.
Suggested Response - Q5
**Briefly explain how polyphenols and lipids affect beer quality. Show the differences in typical levels of wort polyphenols and lipids produced by a mash tun, a lauter tun and a mash filter.
Response:
Elevated levels of polyphenols will lead to impaired colloidal stability of finished beer e.g. the beer will form a visible haze in a shorter time. Hence shelf-life is reduced.
Elevated lipids will impair flavour stability of finished beer, and reduce the time that stale flavours develop, so shelf-life is reduced.
Table: Comparison of typical levels of polyphenols and lipids in wort
|
|
Mash Tun |
Lauter Tun |
Mash Filter |
|
Polyphenol mg/L |
165 |
180 |
195 |
|
Lipids mg/L |
2 |
18 |
17 |