Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

摘要

This review paper covers a variety of aspects concerning lauter turbidity and wort clarity that have been published in the past decades. The components of wort which are connected to an increased lauter turbidity, such as lipids and long-chain fatty acids, are presented as well as how the further steps of wort production, i.e. wort boiling and clarification, have an impact thereon. Besides the influence of lauter turbidity on wort quality, technical aspects affecting lauter turbidity are discussed by comparing different lauter systems such as lauter tun, mash filter and strainmaster. It is further highlighted, how lauter turbidity and its components influence fermentation performance and yeast vitality. Finally, the consequences of increased wort turbidity for the resulting beers in terms of flavour quality, flavour stability, non-biological stability and foam stability are described.