DE878786C - Process for regulating the pH of the wort - Google Patents
Process for regulating the pH of the wortInfo
- Publication number
- DE878786C DE878786C DEN4615A DEN0004615A DE878786C DE 878786 C DE878786 C DE 878786C DE N4615 A DEN4615 A DE N4615A DE N0004615 A DEN0004615 A DE N0004615A DE 878786 C DE878786 C DE 878786C
- Authority
- DE
- Germany
- Prior art keywords
- wort
- regulating
- wofatit
- acidic
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title claims description 8
- 230000001105 regulatory effect Effects 0.000 title claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000004310 lactic acid Chemical class 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 150000004712 monophosphates Chemical class 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 229910052500 inorganic mineral Chemical class 0.000 description 2
- 239000011707 mineral Chemical class 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000001177 diphosphate Substances 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical class [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 239000004137 magnesium phosphate Substances 0.000 description 1
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 1
- 229960002261 magnesium phosphate Drugs 0.000 description 1
- 235000010994 magnesium phosphates Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
Die Einstellung des pH-Wertes der Bierwürze wird nach bisherigen Methoden dadurch bewirkt, daß man Säuren, Milchsäure oder Mineralsäuren zufügt. Der Zusatz von Milchsäure .durch mittels Milchsäurebakterien gesäuerte- Würze ist ° im norddeutschen Gebiet gestattet und der Zusatz von Mineralsäure in Deutschland verboten. Bei beiden Verfahren werden der Würze Säuren zugeführt, die ihr wesensfremd sind und ihren Charakter verändern.The adjustment of the pH value of the wort is according to previous methods caused by adding acids, lactic acid or mineral acids. The addition of lactic acid .by wort acidified by lactic acid bacteria is ° in northern Germany Area permitted and the addition of mineral acid prohibited in Germany. By both Processes add acids to the wort that are alien to it and theirs Change character.
Das pH der Bierwürze liegt normalerweise im schwachsauren Bereich bei 6. Es wird hauptsächlich dadurch verursacht, daß die Würzephosphate teilweise als Monophosphate vorhanden sind.The pH of the wort is usually in the slightly acidic range at 6. It is mainly caused by the fact that the wort phosphates partially are present as monophosphates.
Zur besseren Ausfällung der Eiweißstoffe, d: h. zur Erreichung der Eiweißstabilität- und zur Ver=" meidung von Kältetrübungen einerseits, ,andererseits um der Hefe den zur Gärung erforderlichen pH-Wert von etwa 5, den sie, falls nicht .vorhanden, selbst erzeugen muß, zu gewähren, wird von der Brauwissenschaft ein Würze-p], von 5 bis 5,*5 empfohlen.For better precipitation of the proteins, i.e. to achieve the Protein stability and to avoid cold cloudiness on the one hand, on the other hand to give the yeast the pH value required for fermentation of around 5, which it can, if not Brewing science becomes a Wort-p], from 5 to 5, * 5 recommended.
Das nachstehend beschriebene Verfahren nutzt die Erkenntnis aus, daß Basenaustauscher, wie H-Wofatit oder H-Permutit, die basischen Stöffe aus Flüssigkeiten durch einfache Filtration entfernen und deshalb zur Veränderung des pg der Würze in der sauren Richtung dienen können.The method described below takes advantage of the knowledge that Base exchangers, such as H-Wofatit or H-Permutit, the basic substances from liquids remove by simple filtration and therefore change the pg of the wort can serve in the sour direction.
Da in der Würze hauptsächlich die aus der Gerste stammenden Phosphate' Kalium- oder Magnesium-Phosphat vorhanden sind, erhält man durch ihre E.ntbasung Phosphorsäure, die durch Zusatz zur Originalwürze die darin vorhandenen neutralreagierenden Diphosphate in sauer reagierende Monophosphate verwandelt, 'z B. nach der Formel K2HP04 + H3P.04 =:2 KH2P04. Die Monophosphate sind die naturgegebenen Stoffe, um der Würze das erwünschte -saure pH zu verleihen.Since in the wort mainly the phosphates originating from the barley ' Potassium or magnesium phosphate are present, can be obtained by de-basing them Phosphoric acid, which, when added to the original wort, neutralizes the existing Diphosphates converted into acidic monophosphates, 'e.g. according to the formula K2HP04 + H3P.04 =: 2 KH2P04. The monophosphates are the natural substances to to give the wort the desired acidic pH.
Sie wirken überdies außerordentlich-günstig= auf Einsatz und Verlauf der Gärung, bei der bekanntlich die Phosphorsäure bzw. deren saure Verbindungen von grundlegender Bedeutung sind. Brautechnisch genügt es, einen Teil- der beim Läuterprozeß anfallenden Nächgüsse von 5 bis 3'/o Extraktgehalt zu entbasen und danach wieder mit dem . Hauptteil. der Würze zu vereinigen. Der Brauer -ist dadurch in der Lage, den Gehalt der Würze an saurem Phosphat beliebig zu regulieren und so Eiweißausfällung in der Pfanne, Gärverlauf und schließlich die Haltbarkeit des Bieres günstig zu gestalten. Ausführungsbeispiel In der Zeichnung ist schematisch eine Vorrichtung zur Durchführung des Verfahrens dargestellt: '" Das Eritbäsüngsfilter i kann in jedes Sudhaus eingebaut werden und wird durch eine Zweigleitung zwischen Läuterbatterie 3 und Pfanne 4 angeschlossen. Bei einem Ausschlagquantum von Zoo hl ist ein Entbaser mit Zoo 1 H-Wofatit erforderlich. Mit diesem Quantum werden 20 hl 5- bis 3%ige Würze entbast. Das genügt, um das Gesamtquantum von 6 auf 5 pH einzustellen. Die Filtrierdauer der 2o hl Nachgüsse über den Entbaser beträgt etwa i Stunde.In addition, they have an extremely beneficial effect = on commitment and progress fermentation, which is known to involve phosphoric acid or its acidic compounds are fundamental. In terms of brewing technology, it is sufficient to use part of the To debase and refine the refining process with an extract content of 5 to 3% then again with the. Bulk. to unite the wort. The brewer -is through it able to regulate the acid phosphate content of the wort at will and so protein precipitation in the pan, fermentation process and finally the shelf life of the Make beer cheap. Embodiment In the drawing is schematic a device for carrying out the method is shown: '"The Eritbäsüngsfilter i can be built into any brewhouse and is connected by a branch pipe between Lauter battery 3 and pan 4 connected. With a rash quantum from Zoo hl a debaser with Zoo 1 H-Wofatit is required. Be with this quantum 20 hl of 5- to 3% wort deboned. That is enough to change the total quantum from 6 to 5 pH to adjust. The filtering time of the 2o hl refill over the debaser is about i hour.
Der H-Wofatit ist nach jedem Sud mit 5%iger _Salzsäure zu regenerieren. Er wird dann mit Wasser bis zum Verschwinden der sauren Reaktion ausgewaschen. Die Dauer der Regenerierung kann etwa Il/2 Stunden betragen.The H-Wofatit has to be regenerated with 5% hydrochloric acid after every brew. It is then washed out with water until the acidic reaction disappears. the The duration of the regeneration can be about II / 2 hours.
Der H-Wofatit ist an und für sich unbeschränkt verwendbar. Durch die Manipulation der Reinigung gehen geringe Mengen verloren, was jedoch als unwesentlich angesehen werden kann, da 11 H-Wofatit etwa DM 2,5o kostet.The H-Wofatit can be used without restrictions in and of itself. Through the Manipulating the cleaning process, small amounts are lost, but this is considered to be insignificant can be seen as 11 H-Wofatit costs about DM 2.5o.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEN4615A DE878786C (en) | 1951-10-27 | 1951-10-27 | Process for regulating the pH of the wort |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEN4615A DE878786C (en) | 1951-10-27 | 1951-10-27 | Process for regulating the pH of the wort |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE878786C true DE878786C (en) | 1953-06-05 |
Family
ID=7338371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEN4615A Expired DE878786C (en) | 1951-10-27 | 1951-10-27 | Process for regulating the pH of the wort |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE878786C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1060302B (en) * | 1957-07-10 | 1959-06-25 | Impact Mixing Corp | Method and device for pressing briquettes |
-
1951
- 1951-10-27 DE DEN4615A patent/DE878786C/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1060302B (en) * | 1957-07-10 | 1959-06-25 | Impact Mixing Corp | Method and device for pressing briquettes |
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