| 摘要 |
<p>Before the mash made of ground malt etc. in hot water is strained to yield a filtrate of sweet extract or wort, an inert gas is injected into the malt floor etc. before and/or during hydration. The rate of injection of inert gas is sufficient to eradicate excess oxygen from the flour, i.e. the oxygen content of the mash is kept below the reductive capacity of the mash. Pref. the water with which the malt etc. is hydrated is satd. with inert gas. The inert gas is pref. carbon dioxide. The rate of injection of inert gas is pref. controlled, manually or automatically, w.r.t. the rate at which malt flour etc. is fed into the mixture being mashed. When the oxygen content of the mash exceeds the reductive capacity of the mixt., the filterability of the mash is greatly reduced. Instead of a few minutes, it may take a quarter hour to strain the wort from the draff. The injection of inert gas controls the oxygen content of the mash at an acceptable level which ensures rapid filtering.</p> |
