Extraction of FAN from Malting Barley During Malting and Mashing

Lekkas, C.; Hill, Annie E.; Stewart, Graham G.

doi:10.1094/asbcj-2014-0113-01

Cited by 4 publications

(2 citation statements)

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“…The initial grain mash contained 90.2 ± 6.73 mg N/L from FAA (Figure 4). According to previously published studies, this amount does not meet the minimum requirement for satisfactory fermentation efficiency (150-250 mg N/L) for the given fermentable sugar content [5,24] . However, the grain mash also contained oligopeptides, some of which could be a potential source of N for yeast.…”

Section: Nitrogen Availability and The Role Of Peptides In Scotch Gra...mentioning

confidence: 97%

Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation

Berg,

Arju,

Nisamedtinov

2024

Preprint

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Scotch grain whisky is produced with a substantial proportion of unmalted grains, which can result in nitrogen deficiency for yeast in the fermentable grain mash. This study examined nitrogen source availability and utilisation by three commercial whisky strains (Saccharomyces cerevisiae) during Scotch grain whisky fermentation, focusing on oligopeptides. Peptide uptake kinetics in synthetic whisky mash with defined peptides showed that oligopeptides of up to nine amino acids were taken up by the strains, albeit with some variability between the strains. The study found that peptides with appropriate molecular weights could replace free amino acids without negatively affecting fermentation kinetics. Moreover, fermentation performance improved when additional nitrogen was provided via peptides rather than diammonium phosphate. Analysis of industrial grain mash indicated that despite low initial yeast assimilable nitrogen, residual proteolytic activity from malt increased nitrogen availability during fermentation. Approximately 30% of the nitrogen consumed by yeast during grain mash fermentation was derived from peptides. LC-HRMS peptide analysis revealed complex dynamics of peptide formation, degradation, and utilisation. This study highlights the importance of oligopeptides in ensuring optimal fermentation efficiency in Scotch grain mash and similar substrates.

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Section: Nitrogen Availability and The Role Of Peptides In Scotch Gra...mentioning

confidence: 97%

Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation

Berg,

Arju,

Nisamedtinov

2024

Preprint

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“…Согласно литературным данным во время замачивания ячменя концентрация свободного аминного азота увеличивается примерно в пять раз по сравнению с зерном. За все время солодоращения этот показатель увеличивается в девять раз [23].…”

Section: результаты и их обсуждениеunclassified

Effect of Various Barley Steeping Conditions on the Content of Albuminous Substances in the Malt

Rostovskaya

Boyarova

Клыков

2020

Food Processing: Techniques and Technology

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Introduction. Malt production requires low-protein barley. Unfortunately, bad environmental conditions often lead to higher protein content than specified in the related standards. The research objective was to study the effect of barley steeping conditions on the level of albuminous substances in malt and to assess the possibility of reducing nitrogenous substances by changing the steeping regime. Study objects and methods. The research featured two varieties of barely, namely “Primorsky 89” and “Primorsky 98”. Both varieties were harvested in 2013, 2015, and 2016 in the Primorye Region of Russia. The protein content in the grain of each variety differed significantly, depending on the year of harvest, and ranged from 1.75% to 2.5%. Two micromalting modes differed only in the steeping time and were performed at 17°C. The malt samples were analyzed for total protein content, total soluble nitrogen, Kolbach Index, and free amino nitrogen. Results and discussion. The “Primorsky 89” variety proved insensitive to a longer steeping time, thus maintaining the same characteristics of the malt. The decrease in the protein level in the malt compared to the raw material was approximately the same for each mode and amounted to 0.3%. The Kolbach Index ranged between 30.31% and 35.1%. The experiment failed to produce the desired degree of dissolution, while the difference in this indicator under various modes was less than 1%. The long steeping mode proved optimal for the “Primorsky 98” variety. An increase in the steeping time made it possible to reduce the content of nitrogenous substances in the malt by 1%, compared to the raw material. Higher initial protein content in the grain resulted in lower content of nitrogenous substances during malting. The long steeping mode also resulted lowered the Kolbach Index by 3%: it was 34.7% – 39.5% for the long steeping mode and 31.1–36.8% for the short steeping mode. Conclusion. The barley variety and the malting method affected the dynamics of nitrogenous substances. For some varieties, a longer steeping period proved to reduce the content of nitrogenous substances in the malt and increase the Kolbach Index.

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Brewing with malted barley or raw barley: what makes the difference in the processes?

Kok

Yang

Muller

et al. 2018

Appl Microbiol Biotechnol

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Extraction of FAN from Malting Barley During Malting and Mashing

Cited by 4 publications

References 0 publications

Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation

Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation

Effect of Various Barley Steeping Conditions on the Content of Albuminous Substances in the Malt

Brewing with malted barley or raw barley: what makes the difference in the processes?

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