As one who has brewed beer for 27 years now, wort is definitely brought to a boil at the beginning of a brew to cause the ‘hot break’ proteins to coagulate. The

As one who has brewed beer for 27 years now, wort is definitely brought to a boil at the beginning of a brew to cause the ‘hot break’ proteins to coagulate. The wort is then held at a low boil or near boiling for 45-60 min after the bittering hops are added as those temperatures most efficiently allow the alpha acids from the lupulin glands of the hops to enter solution. Grape juice for wine, as it can’t be heated without ruining it, is usually lightly sulphited for a day or three before adding yeast, which kills the bacteria present in the juice.