Basics of boil-off of aroma substances in beer
Liquid food intermediate and end products are subjected to high temperatures and pressures in many processes and production steps in the life science industry. These oftentimes include boil-off processes, all of which – either intentional or tolerated as a side effect – represent a thermodynamic separation process. These processes are of major significance in terms of influencing the content of desirable and, in particular, undesirable aroma substances. This two-part article provides an overview of the basics of aroma substances boil-off during wort preparation as an example of a food production process. The differences between the processes evaporation due to boiling and evaporation due to vaporisation are explained in addition. The process basics are then compared to and confirmed by a selection of results hitherto obtained.
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