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Wort production
How does the boiling process contribute to both sterilization and flavor development in the wort?
- This topic has 1 reply, 2 voices, and was last updated 1 year, 3 months ago by .
Answers
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February 25, 2025 at 3:53 pm by Sonia Patel
Boiling not only sterilizes the wort but also concentrates flavors and precipitates proteins. A consistently milled mash—achieved with the Colloid Mill GlobeCore—ensures that heat is distributed evenly during boiling, promoting uniform flavor development and effective protein coagulation for clearer wort.
