Extract
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All of the substances that go into solution during the mash are referred to as extract, which includes sugars, dextrins, minerals, and proteins.[1] Approximately 65% of the solids are extracted from the malt, which in suspension in water will constitute the wort for beer fermentation.[2] Most of the extract is derived from starch.[3][4] The amount of extract during a mash does not correlate with fermentability.
The large amount of minerals from the raw materials decreases during mashing due to the formation of insoluble phosphates (e.g. with calcium and magnesium), the formation of salts with the acidic groups of proteins, and the mechanical adsorption on spent grains and trub. The insoluble material precipitates out and thus does not get into the wort. The brewhouse yield of minerals is about 100% for potassium and sodium, 95% for chloride, 84% for sulfuric acid, and 63% for phosphoric acid. More than 50% of the other minerals are lost, and the loss of trace elements is particularly high.[5]
Extract products[edit]
Hopped or unhopped malt extracts are used by many home brewers to avoid the inconvenience of the mashing and wort separation operations.
Liquid malt extract (LME) will slowly continue to darken and its other characteristics will change, so it should be used promptly.[6]
See also[edit]
References[edit]
- ↑ Kunze W. Hendel O, ed. Technology Brewing & Malting. 6th ed. VLB Berlin; 2019:219.
- ↑ Siqueira PB, Bolini H, Macedo GA. O processo de fabricação da cerveja e seus efeitos na presença de polifenóis. (The beer manufacturing process and its effects on the presence of polyphenols.) Alimentos e nutrição. 2008;19(4):491–498.
- ↑ Slack PT, Wainwright T. Amylolysis of large starch granules from barleys in relation to their gelatinisation temperatures. J Inst Brew. 1980;86:74-77.
- ↑ MacGregor AW, Bazin SL, Macri LJ, Babb JC. Modelling the contribution of alpha-amylase, beta-amylase and limit dextrinase to starch degradation during mashing. J Cereal Sci. 1999;29(2):161–169.
- ↑ Montanari L, Mayer H, Marconi O, Fantozzi P. Chapter 34: Minerals in beer. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:359–365.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.