Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
(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 a...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/7/1/13 |
| _version_ | 1827604280535678976 |
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| author | Raimon Parés Viader Maiken Søe Holmstrøm Yde Jens Winther Hartvig Marcus Pagenstecher Jacob Bille Carlsen Troels Balmer Christensen Mogens Larsen Andersen |
| author_facet | Raimon Parés Viader Maiken Søe Holmstrøm Yde Jens Winther Hartvig Marcus Pagenstecher Jacob Bille Carlsen Troels Balmer Christensen Mogens Larsen Andersen |
| author_sort | Raimon Parés Viader |
| collection | DOAJ |
| description | (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. |
| first_indexed | 2024-03-09T05:57:47Z |
| format | Article |
| id | doaj.art-f2645dc72e2440309e2fa9d79eef0633 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-09T05:57:47Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-f2645dc72e2440309e2fa9d79eef06332023-12-03T12:12:57ZengMDPI AGBeverages2306-57102021-03-01711310.3390/beverages7010013Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during MashingRaimon Parés Viader0Maiken Søe Holmstrøm Yde1Jens Winther Hartvig2Marcus Pagenstecher3Jacob Bille Carlsen4Troels Balmer Christensen5Mogens Larsen Andersen6GlycoSpot ApS, 2860 Søborg, DenmarkGlycoSpot ApS, 2860 Søborg, DenmarkGlycoSpot ApS, 2860 Søborg, DenmarkDepartment of Food Science, University of Copenhagen (KU FOOD), 1958 Frederiksberg, DenmarkBryghuset Møn, 4780 Stege, DenmarkGlycoSpot ApS, 2860 Søborg, DenmarkDepartment of Food Science, University of Copenhagen (KU FOOD), 1958 Frederiksberg, Denmark(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.https://www.mdpi.com/2306-5710/7/1/13α-amylaseβ-amylaseenzymatic assaymashingbarley maltbrewing |
| spellingShingle | Raimon Parés Viader Maiken Søe Holmstrøm Yde Jens Winther Hartvig Marcus Pagenstecher Jacob Bille Carlsen Troels Balmer Christensen Mogens Larsen Andersen Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing Beverages α-amylase β-amylase enzymatic assay mashing barley malt brewing |
| title | Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing |
| title_full | Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing |
| title_fullStr | Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing |
| title_full_unstemmed | Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing |
| title_short | Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing |
| title_sort | optimization of beer brewing by monitoring α amylase and β amylase activities during mashing |
| topic | α-amylase β-amylase enzymatic assay mashing barley malt brewing |
| url | https://www.mdpi.com/2306-5710/7/1/13 |
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