Factors affecting gelatinization in Xunfeng brewing process do not include

The factors affecting gelatinization in Xunfeng brewing process do not include water quantity.

The crushing granularity of raw materials, besides starch, brewing raw materials also contain fiber, protein, fat, lignin, pectin and other components, with dense structure and difficult water entry. Only by crushing raw materials and increasing their surface to water can the gelatinization speed be accelerated. The principle is that the smaller the particle size, the faster the gelatinization speed, but the crushing particle size should be determined according to the technological characteristics.

Gelatinization is a very important step in the brewing process. Gelatinization refers to the conversion of starch into soluble paste, which is convenient for the subsequent yeast fermentation process. There are many factors affecting the gelatinization process, including raw materials, pH, temperature and time.

First of all, raw materials are one of the important factors affecting gelatinization. Different kinds of raw materials contain different starches, and their structures and properties are also different. For example, the structure of starch in corn, rice and wheat is complex, and gelatinization takes longer and higher temperature. Raw materials containing simpler starch, such as potatoes, gelatinize faster.

Secondly, pH will also affect the gelatinization process. Acidic or alkaline environment is not conducive to starch gelatinization. In the brewing process, the pH value is usually adjusted by adding acid or alkali to make it in a suitable gelatinization environment.

Temperature is also an important factor affecting gelatinization. Generally speaking, higher temperature will promote the gelatinization process of starch, but too high temperature will also lead to excessive gelatinization. Therefore, the temperature must be controlled during the gelatinization process to ensure that the starch can be completely gelatinized, but it will not be over-gelatinized.

Finally, time is also one of the factors affecting gelatinization. Gelatinization takes some time to complete, but too long time will also lead to excessive gelatinization. Therefore, it is necessary to control the gelatinization time in the brewing process to ensure that the starch can be fully gelatinized.

In a word, the main factors affecting wine gelatinization are raw materials, pH, temperature and time. Reasonable control of these factors can ensure the effective gelatinization process, thus ensuring the quality and taste of wine.