Impact of Mashing Conditions on Extract, its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids

Evans, David; Goldsmith, Mark R.; Redd, KS; Nischwitz, R.; Lentini, Aldo

doi:10.1094/asbcj-2012-0103-01

Cited by 29 publications

(25 citation statements)

References 27 publications

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“…No correlations were observed between α ‐ or β ‐amylase activity in malt and any sugars, which was observed in previous research where the activity at different time points during mashing explained >90% of the sugar variability . While this was not observed in the current study, the results did show a positive, albeit non‐significant, trend between both enzymes and glucose content ( r MIM = 0.433, r Congress = 0.365), and weakly positive relationships with the other sugars.…”

Section: Resultscontrasting

confidence: 62%

“…Here, the samples had a GT >64°C, but within protein specification. The barley varieties in this study both had the low thermostable allele in the β ‐amylase protein (Sd1) , which would suggest that their performance would be limited until the starch was gelatinised.…”

Section: Resultsmentioning

confidence: 99%

“…Additional tests are required for enzyme activities to confirm study replicability. Limit dextrinase activity is known to be associated with α ‐amylase activity . This could mean that associations between α ‐amylase activity, maltose and maltotriose could be confounded by the simultaneous production of glucose by limit dextrinase (LD) from the products of α ‐amylase activity.…”

Section: Resultsmentioning

confidence: 99%

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Effect of varying starch properties and mashing conditions on wort sugar profiles

et al. 2019

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The aim of this research was to investigate the relationship between starch composition in barley and its malted counterpart alongside malt enzyme activity and determine how these factors contribute to the fermentable sugar profile of wort. Two Australian malting barley varieties, Commander and Gairdner, were sourced from eight growing locations alongside a commercial sample of each. For barley and malt, total starch and gelatinisation temperature were taken, and for malt, αand β-amylase activities were measured. Samples were mashed using two mashing profiles (infusion and Congress) and the subsequent wort sugar composition and other quality measures (colour, original gravity, soluble nitrogen) were tested. Variety had no significant (<0.05) effect on any barley, malt, enzyme or wort characteristics. However, growing location impacted gelatinisation temperature, colour, malt protein content and original gravity. The gelatinisation temperature in malt samples was higher, by~0.8°C, than in the equivalent barley sample. Several malt samples, even with protein contents <12.0%, had gelatinisation temperature >65°C. The fermentable sugars measured in the malt prior to mashing showed a higher proportion of maltose than glucose or maltotriose. In addition, there were significant differences in the amount of sugar produced by each mashing method with the high temperature infusion producing a higher amount of sugar and proportionally more maltose. There is scope for further research on the effect of genetics and growing environment on gelatinisation temperature, mash performance and fermentable sugar development. Routinely measuring gelatinisation temperature and providing this information on malt specification sheets could help brewers optimise performance.

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Section: Resultscontrasting

confidence: 62%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of varying starch properties and mashing conditions on wort sugar profiles

et al. 2019

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“…Maltose is the most abundant sugar but glucose, maltotriose and maltotetrose, higher‐order oligosaccharides and dextrins are present, although most brewing yeasts preferentially consume maltose before the larger sugar units. The action of these enzymes in producing the sugar profile is controlled partly by the style of mashing but also grist size and G:L ratio . Several studies have attempted to predict fermentability using a number of malt parameters and measures of individual sugars .…”

Section: Introductionmentioning

confidence: 99%

“…Over recent decades, barley breeders have released varieties with higher levels of these diastase enzymes. Thermostable isoforms of β ‐amylase have been identified and introgressed into new varieties . The level and structural complexity of the starch substrates, amylopectin and amylose have been ignored, in terms of understanding if any structural variations of these polymers have an effect on the rate of diastase enzyme action and the resultant fermentable sugars.…”

Section: Introductionmentioning

confidence: 99%

Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles

Fox

2016

J. Inst. Brew.

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Fermentability is an important trait for the brewing industry. Current industry methods lack the predictive capacity to accurately estimate how well a wort will ferment in the brewhouse. Wort from two mashing styles (high-temperature infusion and low-temperature ramping), and under varying grist to liquor (G:L) ratios, were produced and the differences in maltose, maltotriose and glucose were measured. The two mashing styles showed differences in original extract (Plato) values between the G:L ratios with a 1:2 G:L having the highest original extract. Maltose was the most abundant sugar in all sample types. All worts were scanned using Fourier transform infrared (FTIR) and the spectra also showed differences between the original extract and final extract with most of the changes around the spectral region associated with carbohydrates, a result of sugar utilization by the yeast. FTIR calibrations for extract and fermentable sugars all had r 2 values >0.98, with ratio of standard error of prediction to standard deviation >5. The results indicated changing fermentable sugar levels, thus making a prediction of fermentability possible. The FTIR also provided a rapid measure of changes in the fermentable sugar profile, which could assist maltsters and brewers in monitoring malt and beer quality.

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The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

Hu¹,

Dong²,

Fan³

et al. 2014

J. Inst. Brew.

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The objective of this research was to investigate the impact of proteolysis and cytolysis on starch degradation over the course of the mashing process. A proteolytic enzyme (Neutrase 0.8L, Novozymes) and a number of cytolytic enzymes (barley β-glucanase from Megazyme, Shearzyme 500L and Ultraflo Max from Novozymes) were used to test their efficiency on starch degradation during mashing. The proteolytic and cytolytic enzymes had positive effects on the levels of starch-degrading enzymes and starch solubilization during mashing, resulting in higher levels of wort sugar compared with the control, indicating that proteins and residual non-starchy polysaccharides limited the digestibility of starch during mashing. Moreover, the proteolytic enzyme showed a significantly greater improvement than the cytolytic enzymes, yielding a 57% increase in β-amylase, a 173% increase in limit dextrinase, rapid starch solubilization during mashing and a higher percentage of fermentable sugars in resultant wort. The increases in limit dextrinase and β-amylase promoted by the protease suggest that sufficient proteinaceous inhibitor existed in the wort during mashing to inhibit their activities, leading to the unavailability of β-amylase and especially limiting dextrinase. Furthermore, Ultraflo Max, which contained a β-glucanase-xylanase mixture, showed a greater improvement than either the individual β-glucanase or the xylanase on starch hydrolysis. These findings suggest that β-glucanase is the major enzyme responsible for the degradation of cell walls, and that the complete hydrolysis of the residual cell walls depends on the synergistic effect of β-glucanase and xylanase. The results suggest that brewers should adjust the degradation of the cell walls and correct the degree of protein modification in order to obtain the desired wort composition.

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Impact of Mashing Conditions on Extract, its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids

Cited by 29 publications

References 27 publications

Effect of varying starch properties and mashing conditions on wort sugar profiles

Effect of varying starch properties and mashing conditions on wort sugar profiles

Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

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