Use of unmalted cereals with enzyme preparations in brewing
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Published:2024-01-26
Issue:1
Volume:15
Page:55-73
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ISSN:2706-8331
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Container-title:Animal Science and Food Technology
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language:
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Short-container-title:Animal Science and Food Technology
Author:
Loiko Sergii,Romanova Zoriana,Zheplinska Mariia,Romanov Mykola,Vasyliv Volodymyr
Abstract
The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials – unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations – peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt
Publisher
National University of Life and Environmental Sciences of Ukraine
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