Factors that affect starch decomposition during winemaking of beer equipment include: comminution, variety and quality of malt, decomposition effect of sugar temperature on starch, pH value and sugar time of mash.
1, fragmentation. Proper crushing is conducive to the decomposition of starch. If the beer equipment is crushed too thick during winemaking, the raw material is not easy to absorb water, and the relative area is small, which is not conducive to the action of enzymes, resulting in incomplete decomposition of starch; If the crushing is too thin, the raw material is easily lumped, which is also not conducive to the decomposition of starch.
2, malt varieties and quality. The enzyme content of light-colored malt is usually higher than that of dark malt, and the resulting wort content is more sugar and dextrin is less; Dark malt contains less enzymes, slower saccharification, less sugar, more dextrin, and lower fermentation. The well-dissolved malt not only has a high enzyme content, but also the endosperm cell wall decomposition is more thorough, amylase is more likely to play a role, so that the starch decomposition is more complete, and the resulting wort foam is more abundant, bright and transparent; Dissolved malt, the opposite is true.
3, temperature temperature has a great influence on the decomposition of starch, so the saccharification of beer equipment must be carried out at the optimal temperature of various amylase. The best acting temperature of α-amylase is 72-75 degrees. At this temperature, saccharification can form more dextrins, resulting in beer with low final fermentation and ambiguous refinement; The optimal acting temperature of β-amylase is 60-65 degrees. At this temperature, saccharification can form a large amount of maltose to produce a beer with a higher degree of final fermentation.
4, the PH value of the liquid. PH is one of the main factors for amylase to play a role. Only under the action of certain amylase, can the concentration of the product be studied well, and more fermentable sugars are formed, which in turn increases the fermentability.
The timing of saccharification is also crucial. During the glycosylation process, the role of amylase is not uniform. After 15-20 minutes of glycosylation, the activity of the enzyme reaches its maximum. After 40-60 minutes, the activity of the enzyme decreases faster and then the rate of decline becomes slower.