In the process of brewing craft beer using craft beer equipment,
the oxidation of lipids is the main cause of the aging of craft beer,
while fatty acid oxidase is directly involved in the oxidation of lipids,
so fatty acid oxidase The lower the activity,
the less susceptible the wort and craft beer are to oxidation and the more stable the taste.
The data shows that the higher the feed temperature, the lower the fatty acid oxidase activity,
so when you use beer equipment, the feed temperature can be set higher!