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

Parés Viader, Raimon; Yde, Maiken Søe Holmstrøm; Hartvig, Jens Winther; Pagenstecher, Marcus; Carlsen, Jacob Bille; Christensen, Troels Balmer; Andersen, Mogens Larsen

doi:10.3390/beverages7010013

Open AccessFeature PaperArticle

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

by

Raimon Parés Viader

^1,*,

Maiken Søe Holmstrøm Yde

¹,

Jens Winther Hartvig

¹

,

Marcus Pagenstecher

²

,

Jacob Bille Carlsen

³,

Troels Balmer Christensen

¹ and

Mogens Larsen Andersen

²

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.

Beverages 2021, 7(1), 13; https://doi.org/10.3390/beverages7010013

Submission 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)

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Abstract

(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.

Keywords: 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://doi.org/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://doi.org/10.3390/beverages7010013

Chicago/Turabian Style

Parés Viader, Raimon, Maiken Søe Holmstrøm Yde, Jens Winther Hartvig, Marcus Pagenstecher, Jacob Bille Carlsen, Troels Balmer Christensen, and Mogens Larsen Andersen. 2021. "Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing" Beverages 7, no. 1: 13. https://doi.org/10.3390/beverages7010013

APA Style

Parés Viader, R., Yde, M. S. H., Hartvig, J. W., Pagenstecher, M., Carlsen, J. B., Christensen, T. B., & Andersen, M. L. (2021). Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. Beverages, 7(1), 13. https://doi.org/10.3390/beverages7010013

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

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