Saccharification of beer

Time：2023-08-03

Source: Inside the Company

saccharification

saccharification refers to the process of decomposing insoluble polymer substances (starch, protein, hemicellulose, etc.) in malt and auxiliary raw materials into soluble low molecular substances (such as sugars, dextrins, amino acids, peptides, etc.) under appropriate conditions (temperature, pH value, time, etc.) using various hydrolytic enzymes (or additional enzyme preparations) contained in malt itself.

The resulting solution is the wort.

The dry matter dissolved in water in wort is called the extract.

Purpose of Saccharification

Extract the soluble substances in the raw materials and auxiliary materials, and create conditions conducive to the action of various enzymes, so that the insoluble substances of the polymer are decomposed into low-molecular soluble substances as much as possible under the action of enzymes to make wort that meets the production requirements.

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