Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability

D. Evan Evans (Corresponding Author), Helen Collins, Jason Eglinton, Annika Wilhelmson

Research output: Contribution to journalArticleScientificpeer-review

75 Citations (Scopus)

Abstract

In this study, commercially produced malts were used for small-scale simulated mashing trials to investigate the impact of differences in the level and thermostability of malt diastatic power (DP) enzymes on the resultant wort fermentability. A modified European Brewery Convention/American Society Brewing Chemists mashing protocol was used with mash-in temperatures ranging between 45 and 76°C for full-malt and 30% rice adjunct mashes. Malt extract yield varied little with mashing temperature for most varieties in this temperature range. However, the fermentability, maltose content, and free amino nitrogen of that extract was considerably affected by mashing temperature with 65°C achieving the highest fermentability for all malt varieties. Multilinear regression analysis of full-malt and rice adjunct mashing trials at 65°C using 43 commercial malts showed that the level of α-amylase and total limit dextrinase activity, Kolbach Index, and the total β-amylase activity level and thermostability were the most important malt quality predictors of wort fermentability. These conclusions suggest that the conventional DP assessment could be replaced with the measurement of its component enzymes outlined above so that maltsters could better satisfy brewers malt quality expectations by blending and defining their malt quality in terms of these fermentability predicting factors. This information would be particularly useful to brewers who brew with multiple varieties and blends from different suppliers. The focus on individual enzyme characteristics by barley breeders is likely to provide selection targets that are more accurate and achievable.
Original languageEnglish
Pages (from-to)185-198
JournalJournal of the American Society of Brewing Chemists
Volume63
Issue number4
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

wort (brewing)
malt
thermal stability
Starch
Hydrolysis
hydrolysis
mashing
starch
Temperature
Enzymes
Amylases
enzymes
Maltose
Hordeum
mash
amylases
Nitrogen
Regression Analysis
temperature
limit dextrinase

Keywords

  • alfa-amylase
  • beta-amylase
  • limit dextrinase

Cite this

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title = "Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability",
abstract = "In this study, commercially produced malts were used for small-scale simulated mashing trials to investigate the impact of differences in the level and thermostability of malt diastatic power (DP) enzymes on the resultant wort fermentability. A modified European Brewery Convention/American Society Brewing Chemists mashing protocol was used with mash-in temperatures ranging between 45 and 76°C for full-malt and 30{\%} rice adjunct mashes. Malt extract yield varied little with mashing temperature for most varieties in this temperature range. However, the fermentability, maltose content, and free amino nitrogen of that extract was considerably affected by mashing temperature with 65°C achieving the highest fermentability for all malt varieties. Multilinear regression analysis of full-malt and rice adjunct mashing trials at 65°C using 43 commercial malts showed that the level of α-amylase and total limit dextrinase activity, Kolbach Index, and the total β-amylase activity level and thermostability were the most important malt quality predictors of wort fermentability. These conclusions suggest that the conventional DP assessment could be replaced with the measurement of its component enzymes outlined above so that maltsters could better satisfy brewers malt quality expectations by blending and defining their malt quality in terms of these fermentability predicting factors. This information would be particularly useful to brewers who brew with multiple varieties and blends from different suppliers. The focus on individual enzyme characteristics by barley breeders is likely to provide selection targets that are more accurate and achievable.",
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Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. / Evans, D. Evan (Corresponding Author); Collins, Helen; Eglinton, Jason; Wilhelmson, Annika.

In: Journal of the American Society of Brewing Chemists, Vol. 63, No. 4, 2005, p. 185-198.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability

AU - Evans, D. Evan

AU - Collins, Helen

AU - Eglinton, Jason

AU - Wilhelmson, Annika

PY - 2005

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N2 - In this study, commercially produced malts were used for small-scale simulated mashing trials to investigate the impact of differences in the level and thermostability of malt diastatic power (DP) enzymes on the resultant wort fermentability. A modified European Brewery Convention/American Society Brewing Chemists mashing protocol was used with mash-in temperatures ranging between 45 and 76°C for full-malt and 30% rice adjunct mashes. Malt extract yield varied little with mashing temperature for most varieties in this temperature range. However, the fermentability, maltose content, and free amino nitrogen of that extract was considerably affected by mashing temperature with 65°C achieving the highest fermentability for all malt varieties. Multilinear regression analysis of full-malt and rice adjunct mashing trials at 65°C using 43 commercial malts showed that the level of α-amylase and total limit dextrinase activity, Kolbach Index, and the total β-amylase activity level and thermostability were the most important malt quality predictors of wort fermentability. These conclusions suggest that the conventional DP assessment could be replaced with the measurement of its component enzymes outlined above so that maltsters could better satisfy brewers malt quality expectations by blending and defining their malt quality in terms of these fermentability predicting factors. This information would be particularly useful to brewers who brew with multiple varieties and blends from different suppliers. The focus on individual enzyme characteristics by barley breeders is likely to provide selection targets that are more accurate and achievable.

AB - In this study, commercially produced malts were used for small-scale simulated mashing trials to investigate the impact of differences in the level and thermostability of malt diastatic power (DP) enzymes on the resultant wort fermentability. A modified European Brewery Convention/American Society Brewing Chemists mashing protocol was used with mash-in temperatures ranging between 45 and 76°C for full-malt and 30% rice adjunct mashes. Malt extract yield varied little with mashing temperature for most varieties in this temperature range. However, the fermentability, maltose content, and free amino nitrogen of that extract was considerably affected by mashing temperature with 65°C achieving the highest fermentability for all malt varieties. Multilinear regression analysis of full-malt and rice adjunct mashing trials at 65°C using 43 commercial malts showed that the level of α-amylase and total limit dextrinase activity, Kolbach Index, and the total β-amylase activity level and thermostability were the most important malt quality predictors of wort fermentability. These conclusions suggest that the conventional DP assessment could be replaced with the measurement of its component enzymes outlined above so that maltsters could better satisfy brewers malt quality expectations by blending and defining their malt quality in terms of these fermentability predicting factors. This information would be particularly useful to brewers who brew with multiple varieties and blends from different suppliers. The focus on individual enzyme characteristics by barley breeders is likely to provide selection targets that are more accurate and achievable.

KW - alfa-amylase

KW - beta-amylase

KW - limit dextrinase

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DO - 10.1094/ASBCJ-63-0185

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JO - Journal of the American Society of Brewing Chemists

JF - Journal of the American Society of Brewing Chemists

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