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

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

(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 a...

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Bibliographic Details
Main Authors: Raimon Parés Viader, Maiken Søe Holmstrøm Yde, Jens Winther Hartvig, Marcus Pagenstecher, Jacob Bille Carlsen, Troels Balmer Christensen, Mogens Larsen Andersen
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Beverages
Subjects:
α-amylase
β-amylase
enzymatic assay
mashing
barley malt
brewing
Online Access:https://www.mdpi.com/2306-5710/7/1/13

Internet

https://www.mdpi.com/2306-5710/7/1/13

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