Development and validation of a new α-amylase evaluation protocol for brewing wort with corn grist.

Identifier:  TFM:619

Handle: https://hdl.handle.net/20.500.11797/TFM619

Authors:  Puyod Sebastián, Miguel

Abstract:
Time for saccharification and the apparent limit attenuations, for beer wort made with 30 % corn grist, have been studied on a laboratory scale. As variable conditions, four -amylases enzymes, three different amounts of them and three different temperature ramps have been tested in this experimental mashing process. Its goal is to design an experimental model and discuss the results obtained to compare the conditions provided. The present study is novel in the beer sector, since there is no bibliography on the aforementioned. It will allow to establish process optimal conditions on an industrial level, speeding adjustment for beer process parameters. For our goals, neither the enzymes nor the quantities are significantly influencing the results. The temperature ramps are the critical factor. The fastest saccharification times are obtained by bringing the maceration temperature directly to 72 ºC. The highest attenuations are reached by stopping by 15 minutes at 67 ºC, before establishing the final 72 ºC of maceration.