The impact of steam injection technology on volatile generation and stripping during wort boiling.

During the brewing process, wort boiling is required in order to achieve a variety of outcomes such as sterilisation, protein precipitation, and isomerisation of α-acids. However, the heating of wort represents the single most energy intensive stage in the brewhouse. Steam injection technology provides a greater efficiency of heat exchange than traditional kettle technology, however it is vital that the goals of wort boiling are achieved to an adequate extent. The present research evaluates the efficiency of steam injection technology with regards to stripping of aroma volatiles and development of other key wort quality parameters.