Saccharification in self-brewed beer equipment technology

Using various hydrolytic enzymes (or additional enzyme preparations) contained in malt, under suitable conditions (temperature, pH, time), the insoluble high molecular substances in the malt and malt shaft material are gradually decomposed into soluble low molecular substances, This decomposition process is called saccharification.

The substances dissolved from malt and malt auxiliary materials are called extracts. The extract is mainly composed of various fermentable sugars (maltose, maltotriose, glucose), non-fermentable dextrin, protein, gluten and minerals. The content of sugars in wort has increased compared with the original sugars (yan sugar, fructose) of barley. In 11~12"P wort, these fermentable sugars account for 61%~65 of the total effluent. %, determines the final fermentation degree of the wort.

The percentage of the ratio of the extract to the amount of feed in the wort is called the leaching rate. During the saccharification process, about 75% to 80% of the raw material content can be leached, and the undissolved residues will be discharged together with the lees.

The purpose of saccharification is to facilitate the action of various enzymes to dissolve insoluble substances, so as to obtain as many dissolved substances as possible, and to make the wort composition suitable.