Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing

Research output: Contribution to journalJournal articlepeer-review

Standard

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 journalJournal articlepeer-review

Harvard

Viader, RP, Yde, MSH, Hartvig, JW, Pagenstecher, M, Carlsen, JB, Christensen, TB & Andersen, ML 2021, 'Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing', Beverages, vol. 7, no. 1, 13. https://doi.org/10.3390/beverages7010013

APA

Viader, R. P., Yde, M. S. H., Hartvig, J. W., Pagenstecher, M., Carlsen, J. B., Christensen, T. B., & Andersen, M. L. (2021). Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. Beverages, 7(1), [13]. https://doi.org/10.3390/beverages7010013

Vancouver

Viader RP, Yde MSH, Hartvig JW, Pagenstecher M, Carlsen JB, Christensen TB et al. Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. Beverages. 2021;7(1). 13. https://doi.org/10.3390/beverages7010013

Author

Viader, Raimon Parés ; Yde, Maiken Søe Holmstrøm ; Hartvig, Jens Winther ; Pagenstecher, Marcus ; Carlsen, Jacob Bille ; Christensen, Troels Balmer ; Andersen, Mogens Larsen. / Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. In: Beverages. 2021 ; Vol. 7, No. 1.

Bibtex

@article{af461c8861bb4b708d1fd4bfa5951ac4,
title = "Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing",
abstract = "(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.",
keywords = "Barley malt, Brewing, Enzymatic assay, Mashing, α-amylase, β-amylase",
author = "Viader, {Raimon Par{\'e}s} and Yde, {Maiken S{\o}e Holmstr{\o}m} and Hartvig, {Jens Winther} and Marcus Pagenstecher and Carlsen, {Jacob Bille} and Christensen, {Troels Balmer} and Andersen, {Mogens Larsen}",
note = "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 M{\o}n and the CEO at GlycoSpot ApS Thomas Lacentra, as well as the analytical support from Henriette Rifbjerg Erichsen and {\"O}sp S{\"o}lvadottir from the FOOD Department of the University of Copenhagen. Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",
year = "2021",
doi = "10.3390/beverages7010013",
language = "English",
volume = "7",
journal = "Beverages",
issn = "2306-5710",
publisher = "MDPI AG",
number = "1",

}

RIS

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