Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
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Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. / Viader, Raimon Parés; Yde, Maiken Søe Holmstrøm; Hartvig, Jens Winther; Pagenstecher, Marcus; Carlsen, Jacob Bille; Christensen, Troels Balmer; Andersen, Mogens Larsen.
In: Beverages, Vol. 7, No. 1, 13, 2021.Research output: Contribution to journal › Journal article › peer-review
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TY - JOUR
T1 - Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
AU - Viader, Raimon Parés
AU - Yde, Maiken Søe Holmstrøm
AU - Hartvig, Jens Winther
AU - Pagenstecher, Marcus
AU - Carlsen, Jacob Bille
AU - Christensen, Troels Balmer
AU - Andersen, Mogens Larsen
N1 - Funding Information: Funding: This research was funded by the program Greater Copenhagen Food Innovation (CPH-Food), in turn funded by the European Regional Development Fund, under the framework of the project Measuring of ENzymatic activity during brewING (MENING). Funding Information: Acknowledgments: The authors would like to acknowledge the support from the management at Bryghuset Møn and the CEO at GlycoSpot ApS Thomas Lacentra, as well as the analytical support from Henriette Rifbjerg Erichsen and Ösp Sölvadottir from the FOOD Department of the University of Copenhagen. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021
Y1 - 2021
N2 - (1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities.
AB - (1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities.
KW - Barley malt
KW - Brewing
KW - Enzymatic assay
KW - Mashing
KW - α-amylase
KW - β-amylase
U2 - 10.3390/beverages7010013
DO - 10.3390/beverages7010013
M3 - Journal article
AN - SCOPUS:85102790738
VL - 7
JO - Beverages
JF - Beverages
SN - 2306-5710
IS - 1
M1 - 13
ER -
ID: 269748451