Improve wort separation and beer filtration
Improve wort separation and beer filtration
Key parameters to optimize brewhouse capacity
The problem with β-glucans
and arabinoxylans
The efficiency of separating wort from the mash is highly dependent on the large molecules dissolved in the liquid. The high-molecular-weight molecules are present in various cereal grains, but in different amounts and ratios. For example barley, oats and sorghum have more than twice as much β-glucan as xylans, while it is the opposite with wheat and rye.
β-glucans and arabinoxylans create high wort viscosity, which dramatically reduces the speed of mash filtration. They stick to filter aids and filter membranes. They also stick to starch molecules, making them less available for enzymatic degradation. That can result in a lower brewhouse yield or cause haze.
Maximize brewhouse capacity
New flexibility
A family of solutions
Your solutions for wort separation and beer filtration
To ensure an efficient brew house process and longer beer filtration cycle, it’s necessary to minimize components that increase viscosity, and water-binding cell walls. The enzymes in malt are not heat-stable and cannot ensure consistent process conditions. Novozymes Ultraflo® and Finizym® minimize process variations, increase brew house efficiency and extract yields, and achieve a faster filtration.
Benefits:
- Consistent and high speed of wort filtration
- Consistently high utilization of beer filtration equipment
- Consistently high brewhouse capacity
- Possibility to eliminate production variations due to variations in quality of raw materials
- High flexibility in choice of mashing temperature profile
- Possibility to use High Gravity Brewing and Very High Gravity Brewing
- Ensure minal investment in brewhouse and beer filtration capacity
- Higher extract yield
