4, The rise of calcium sulfate food grade can be reduced and the reduction of mash liquid chroma, leaching of silicate pigments and polyphenols washing wells, thereby reducing the rising degree of color in the boiling of wort in.
5, Promote the polymer protein solidified and precipitation of calcium sulfate can when wort boiling the wort is clear and transparent.
6, Calcium sulfate, can effectively prevent the amylase at high temperature was destroyed, and is conducive to the role of the peptide enzyme, promote the formation of calcium oxalate and separation, in order to reduce the adverse effects on the quality of beer.
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