Wort Stripping: Thermo-dynamic aspects of evaporative processes – Part 1
In modern brewing technology, evaporation during wort boiling is less a matter of adjusting original gravity but, together with hop isomerization and protein precipitation, of removing undesirable aroma substances to a level lower than the sensory threshold. In commercial operations, apart from very widely used atmospheric boiling, a combination of hot holding and evaporation or boiling under pressure or vacuum, together with post-evaporative systems, is frequently used. These additional evaporators are often in the form of a vacuum unit or a stripping process after removal of hot break. Stripping usually takes place as a continuous process where a gas stream serves to vaporize the liquid and, consequently, to desorb a certain portion of the aroma components contained therein.
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