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Article

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

1
GlycoSpot ApS, 2860 Søborg, Denmark
2
Department of Food Science, University of Copenhagen (KU FOOD), 1958 Frederiksberg, Denmark
3
Bryghuset Møn, 4780 Stege, Denmark
*
Author to whom correspondence should be addressed.
Academic Editor: Frank Vriesekoop
Received: 22 January 2021 / Revised: 19 February 2021 / Accepted: 22 February 2021 / Published: 2 March 2021
(This article belongs to the Special Issue Beer Quality and Flavour)
(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. View Full-Text
Keywords: α-amylase; β-amylase; enzymatic assay; mashing; barley malt; brewing α-amylase; β-amylase; enzymatic assay; mashing; barley malt; brewing
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MDPI and ACS Style

Parés Viader, R.; Yde, M.S.H.; Hartvig, J.W.; Pagenstecher, M.; Carlsen, J.B.; Christensen, T.B.; Andersen, M.L. Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. Beverages 2021, 7, 13. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010013

AMA Style

Parés Viader R, Yde MSH, Hartvig JW, Pagenstecher M, Carlsen JB, Christensen TB, Andersen ML. Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. Beverages. 2021; 7(1):13. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010013

Chicago/Turabian Style

Parés Viader, Raimon; Yde, Maiken S.H.; Hartvig, Jens W.; Pagenstecher, Marcus; Carlsen, Jacob B.; Christensen, Troels B.; Andersen, Mogens L. 2021. "Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing" Beverages 7, no. 1: 13. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010013

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