Lesson 3 - Warm and Cold Maturation SAQ
This lesson allows you to test yourself on the material covered in the Warm and Cold Maturation lesson, and determine the level to which you have met the learning outcomes.
Suggested Response - Q1
*List three essential features of a maturation system to achieve both effective warm and cold maturation?
Response:
1) Maturation systems must be of sufficient capacity to meet the demands of the brewery, especially during peak production periods.
2) There must be controls in place to minimise adverse flavour development and reduce the risk of oxygen pick up during filling and emptying. This requires a deaerated water supply with which to purge transfer pipelines, and a CO2 supply to blanket the maturation vessel and to expel oxygen. Equally important is an effective CIP system to clean and sterilise the maturation tank, its associated pipework and pumps, in order to eliminate microbiological activity.
3) All vessels need cooling to maintain the desired temperature during warm or cold maturation to achieve the desired flavour conversion or colloidal stability, respectively.