SAQ Suggested Response - Q1 Flashcards
(10 cards)
What is one benefit of higher temperatures in mashing?
Higher temperatures increase the rate of all reactions in the mash, allowing starch to gelatinise, liquefy, and saccharify faster.
This is contingent on enzyme stability.
What is another benefit of high temperatures during mashing?
At very high temperatures, pentosan and β-glucan molecules are disrupted, making hydrolysis easier.
How do high temperatures affect yeast nutrients in mashing?
Yeast nutrients will dissolve faster at higher temperatures.
What effect does high temperature have on LOX?
LOX will be inactivated, reducing damage to flavour stability.
Name an adverse effect of high temperatures in mashing.
Denatures heat labile enzymes.
What is another adverse effect of high temperatures during mashing?
Extracts polyphenols and lipids.
How does high temperature affect thermal load on wort?
Increases thermal load on wort, hence reducing flavour stability.
What can very high temperatures lead to in terms of colour and flavour?
Very high temperatures can lead to colour and flavour pick up in the mash.
Fill in the blank: At very high temperatures, pentosan and β-glucan molecules are extracted into the wort, increasing _______.
[viscosity]
What problems can arise if pentosan and β-glucan are not hydrolysed sufficiently?
Can lead to hazes and filtration problems.
