在捣碎过程中使用的过滤酶影响啤酒的成分和粘度

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of The Institute of Brewing Pub Date : 2023-10-05 DOI:10.58430/jib.v129i3.27
Pieter Michiels, Winok Debyser, Christophe Courtin, Niels Langenaeken
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 How was the work done: The impact of dosage of different filtration enzyme preparations (Laminex®750, Laminex®C2K, and Laminex®MaxFlow4G) was investigated on the free ferulic acid content in the wort, chemical composition and viscosity of beer, together with an emphasis on the content and structure of arabinoxylan and β-glucan.
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引用次数: 0

摘要

完成原因:针对阿拉伯木聚糖和β-葡聚糖降解的过滤酶被广泛用于酿酒工业,以改善麦芽汁和啤酒的过滤。虽然这些酶已经证明了它们在提高啤酒过滤效率和过滤性能方面的有效性,但不同剂量和类型的酶制剂对啤酒成分和质量的影响尚未得到描述。研究了不同过滤酶制剂(Laminex®750、Laminex®C2K和Laminex®MaxFlow4G)用量对麦汁中游离阿维酸含量、啤酒化学成分和粘度的影响,重点研究了阿拉伯木聚糖和β-葡聚糖的含量和结构。主要发现:啤酒中阿拉伯木聚糖和β-葡聚糖的结构特征受过滤酶用量和类型的影响较大。总的来说,随着酶用量的增加,啤酒中高分子量(HMW)阿拉伯木聚糖、HMW β-葡聚糖含量和总β-葡聚糖含量降低,而总阿拉伯木聚糖含量增加。HMW阿拉伯木聚糖含量与啤酒粘度密切相关。过滤酶的使用降低了啤酒中阿拉伯木聚糖的含量,降低了啤酒的粘度,影响了啤酒的口感丰满度。过量的过滤酶会产生更多的阿魏酸,阿魏酸是丁香状4-乙烯基愈创木酚的前体(在酚酵母存在的情况下)。为什么这项工作很重要:这项工作为酿酒商提供了关于过滤酶如何影响啤酒成分和粘度的见解。它可以帮助作出明智的选择过滤酶的类型和用量,在捣碎期间应用。
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Filtration enzymes applied during mashing affect beer composition and viscosity
Why was the work done: Filtration enzymes that target the degradation of arabinoxylan and β-glucan are widely used in the brewing industry to improve wort and beer filtration. Although these enzymes have proven their effectiveness in improved lautering efficiency and beer filterability, the effect of varying dosage and type of enzyme preparations on beer composition and quality has not been described. How was the work done: The impact of dosage of different filtration enzyme preparations (Laminex®750, Laminex®C2K, and Laminex®MaxFlow4G) was investigated on the free ferulic acid content in the wort, chemical composition and viscosity of beer, together with an emphasis on the content and structure of arabinoxylan and β-glucan. What are the main findings: The structural features of arabinoxylan and β-glucan in beer were strongly influenced by the dosage and type of filtration enzyme. In general, the high-molecular weight (HMW) arabinoxylan and HMW β-glucan content, and total β-glucan content in beers decreased with increasing enzyme dosage, while the total arabinoxylan levels increased. The HMW arabinoxylan content was strongly related to beer viscosity. The use of filtration enzymes led to a decreased HMW arabinoxylan content and decreased beer viscosity, which could affect the palate fullness of beers. Overdosing filtration enzymes resulted in more ferulic acid, the precursor (in the presence of phenolic yeast) to the clove-like 4-vinyl guaiacol. Why is the work important: This work provides brewers with insight on how filtration enzymes affect beer composition and viscosity. It can help make an informed choice of the type of filtration enzyme and the dosage applied during mashing.
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来源期刊
Journal of The Institute of Brewing
Journal of The Institute of Brewing 工程技术-食品科技
CiteScore
6.20
自引率
7.70%
发文量
25
审稿时长
6 months
期刊介绍: The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide. The scope of the Journal is cereal based beers, wines and spirits. Manuscripts on cider may also be submitted as they have been since 1911. Manuscripts on fruit based wines and spirits are not within the scope of the Journal of the Institute of Brewing.
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