{"title":"在捣碎过程中使用的过滤酶影响啤酒的成分和粘度","authors":"Pieter Michiels, Winok Debyser, Christophe Courtin, Niels Langenaeken","doi":"10.58430/jib.v129i3.27","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.4000,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Filtration enzymes applied during mashing affect beer composition and viscosity\",\"authors\":\"Pieter Michiels, Winok Debyser, Christophe Courtin, Niels Langenaeken\",\"doi\":\"10.58430/jib.v129i3.27\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":17279,\"journal\":{\"name\":\"Journal of The Institute of Brewing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2023-10-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of The Institute of Brewing\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.58430/jib.v129i3.27\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Institute of Brewing","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.58430/jib.v129i3.27","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.