Astringency is a kind of taste that makes the tongue fe […]
Astringency is a kind of taste that makes the tongue feel uncomfortable. Specifically, it makes the tongue licking, just like sucking a tea bag. It is as dry as a powder, making people feel rough and uncomfortable.
For beer, astringency and aging, metal, sun odor, and odor are all flavor defects. The smell of beer in the beer will make the bitterness of the beer rough and the wine body uncoordinated. A beer with a bad taste will make it difficult for consumers to swallow.
To improve the smell, we need to find the source of the beer smell before we can find the crack.
a) high ph value of saccharification water
Water is the main raw material for brewing beer, and water quality determines the type and quality of beer.
The pH value of the brewing water should be evaluated as the main index. The pH value is greater than 7 and it is alkaline. The acidity is low. The enzyme activity is inhibited during saccharification, and the pH value of filtration, washing and wort boiling is affected. The temporary hardness of water is high, that is, the water contains more alkaline substances into carbonate, which will bring bitterness and astringency to the beer.
Cracking method: brewing water should meet the drinking water quality standard, and the PH value should not exceed 7.
(2) excessive dissolution of malt polyphenols and too high polyphenol content polymerization index
The husk of the malt contains polyphenols, and the pulverization is too fine. The excessive filtration time and excessive washing will cause the polyphenols in the wheat husk to dissolve too much, resulting in a rough taste and a feeling of astringency.
Cracking method: the malt smash should not be too fine, the filtration time should be appropriate, and the washing should not be excessive.
(3) Oxidation of polyphenols in Chen hops
The use of Chen hops will cause the oxidation of polyphenols, which will accelerate the deterioration of beer flavor, the appearance of old flavor, bitter taste, and make beer lose freshness. The more severe the oxidation, the more severe the bitterness and astringency.
Cracking method: The amount of hops added is appropriate, fresh hops should be added. Old, oxidative hops affect the taste and color.
(4) Oxidation of beer
Exposure to air after beer fermentation not only has the risk of infecting bacteria, but also causes oxidation of the beer, which makes the beer uncoordinated and produces astringency.
Cracking method: Pay attention to sealing when beer is fermented to avoid contact with air.
(5) harmful microbial infections
Wort or beer is infected with harmful microorganisms, which cause the beer to deteriorate, producing a strange smell and astringency.
Cracking method: the success of beer: three points of raw materials, seven points of health. I personally understand.
(6) Yeast autolysis
Yeast autolysis causes the beer to produce an unpleasant yeasty, bitter taste. At the same time, a series of mass-linked reactions occur in yeast autolysis, such as an increase in the acidity of the wine and an unclear turbidity of the wine. Yeast autolysis increases with increasing fermentation temperature and is proportional to the duration of the high temperature.
The method of cracking: Because the autolysis is mainly the aging dead yeast, the main measure to avoid yeast autolysis is to use strong yeast, optimize the saccharification process, and timely grasp the yeast recovery time.