Michael Kurzweil (1), Axel Hoffmann (2), Klaus Wasmuht (1), Konstantin Ziller (1); (1) ZIEMANN HOLVRIEKA GmbH, Ludwigsburg, Germany; (2) University of Applied Sciences Ravensburg-Weingarten and University of Konstanz, Germany
Evaporation is an important process step for wort production. The purposes of evaporation are concentration of the wort and to expel undesirable, volatile aroma components. The presentation is about a new, smart, and gentle way to finalize wort quality accurately. Post-evaporation systems for wort production usually are located between hot trub removal, e.g., in terms of a whirlpool, and the wort cooler. As it is a transfer process, the equipment is used continuously. Recent process technology like a falling-film evaporator, steam stripping columns or vacuum evaporator demand additional energy and have an influence on the wort composition by means of significant changes in the wort temperature profile. Reflecting the old tradition of a coolship a new, smart, and gentle wort treatment process is introduced to achieve all quality requirements using atmospheric conditions. Hence, without additional energy and continuously, which explains why the process equipment is called “dynamic coolship.” The post-evaporation unit, dynamic coolship, is described from the idea to the installation. Construction aspects, such as hygienic design and flow conditions of the wort, are introduced. The related aspects of evaporation and humidification are discussed and compared. To evaluate the wort quality, routing components like dimethyl sulfide (DMS) and linalool are investigated. Further wort quality parameters are shown concerning their behavior during the wort treatment process. Values are compared to conventional process data without a post-evaporation step, as well as with vacuum evaporation processes and with real coolship parameters. Samples were taken upstream and downstream of the respective equipment. Resulting beer quality is investigated as well. Already during the first pilot-scale trials the reduction of free DMS by up to 30% could be measured. An industrial-scale prototype of the dynamic coolship shows that these values are confirmed. The atmospheric evaporation during this process step is about 0.1%. Linalool is not influenced by this treatment. Different process parameter adjustments and, hence, their influence on wort quality are discussed. Comparison to further wort treatment, even to a traditional coolship process, is drawn. Prospects are given as to the respective beer quality.