Bỏ qua để đến Nội dung
Trang chủ └Brewing Course 2025 └01. D1 - VLB EAUT 2025 Intro and flavor stability

Brewing Course 2025

0 %

Đã hoàn thành

Nội dung khóa học

01. D1 - VLB EAUT 2025 Intro and flavor stability

10 XP
Trước Tiếp
Toàn màn hình Chia sẻ
Đánh giá
0 0

Hiện tại không có cảm nhận.

Tham gia khóa học này
để trở thành người bình luận đầu tiên.

1. What maximum duration should be targeted between milling of the grist and mashing-in?
1 hour 2 hours 3 hours 4 hours
2. What can cause high oxygen pickup during mashing?
Too slow stirrer speed Too high stirrer speed Too fine grist composition Too coarse grist composition
3. Which impact can have a reduced wort aeration?
Faster fermentation Higher SO2 production Faster pH drop Lower ester production
4. What is a typical DO target value at the maturation tank outlet?
< 10 ppm (mg/L) < 100 ppm (mg/L) < 10 ppb (µg/L) < 100 ppb (µg/L)
5. What is the typical specification for oxygen pickup in filtration in modern filtration lines?
< 10 ppm (mg/L) < 100 ppm (mg/L) < 10 ppb (µg/L) < 100 ppb (µg/L)
6. What is not an influencing factor for oxygen pickup in bottle filling?
Pre-evacuation High pressure injection (HPI) Post-evacuation High CO2 purity
7. When is a good moment to take TPO samples from the filling line?
From the filler inlet As soon as possible after filling process finished After the labeling machine After the pasteurizer
8. About what does the TBI (thiobarbituric acid index) give an indication?
Oxygen uptake during mashing High FAN values Heat impact during production process Bitterness level of the beer
9. At what production stage will the uptake of oxygen have the highest impact on flavor stability?
Brewhouse Fermentation Filtration Filling
10. Not enough FAN in wort has a negative impact on fermentation performance. Is it possible also to have too much FAN in wort?
Yes No