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
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(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.
Original language | English |
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Article number | 13 |
Journal | Beverages |
Volume | 7 |
Issue number | 1 |
Number of pages | 12 |
ISSN | 2306-5710 |
DOIs | |
Publication status | Published - 2021 |
- Barley malt, Brewing, Enzymatic assay, Mashing, α-amylase, β-amylase
Research areas
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