How does wort temperature affect alpha acid isomerization?

The correct answer highlights that higher temperatures lead to increased isomerization of alpha acids during the boiling of wort. Isomerization occurs as alpha acids from hops are converted into iso-alpha acids, which are responsible for the bitterness in beer. This conversion process requires sufficient heat, typically achieved during the boiling phase of wort preparation.

As the temperature rises, the kinetic energy of the molecules also increases, which enhances the rate of chemical reactions. This means that at higher temperatures, the reaction rate for the isomerization of alpha acids is accelerated, resulting in more iso-alpha acids being produced.

While lower temperatures do not facilitate effective isomerization, and the concept of temperature having no effect is inaccurate, it is essential for brewers to recognize that boiling temperatures are actually crucial for maximizing the bitterness desired in beer. Thus, the importance of maintaining high temperatures is clear in the context of hop utilization during brewing.