Composition of Beer
5
Changesn theChemical Composition f BeerDuring the BrewingProcess s a Resultof AddedEnzymesl S, Gorinstein, S. Xitov, and S, S,lel, Depa ment of pharmaceuticat Chenisnr, Schoot of pharmacy The Heble\9 Univrsity of Jerusalem,stael,a l O. Berman,M. Bertiner,c. popovich, sn d yr , Vennus,NationatBrev)eryLtd' T? lA\i!, ltruel AESTRACT The efccl of addinsenzymq o a nixture ot nall and sorgnundurins 1ne brcwin8 proce$ sa s studied accordi.s to rhe following crireia: presencef solublenirrose.-containinsompourur no su8arsl filterabilily, tabilityofrhc fini$hed Droducr, nour or exrrac! yieldedbt rar naroials in lhe mahihgproc.$, and asle, Addilion ot Neulraseo ftd malt Eavc significanthcrcalein henitrosen ontent f lh e po n and the bee!. These o* mol.cutarweishrnilrogcncompounds la-dmino nroSen.d'noacidr.loudo.e. n dp e p der sr. dccis.\e n derqminingrhcra.t.. oam.rabrlrJ, n dchit.senrniviryqudlr jot occ,. Th eadvantages f addinB nzynes uch sNeukase nd becarbohldrasss Telmamyland Cereflo n the brc*ins pro.e$ are sccn n the ncrcascd amouns f .lublenrrogen*onrJninEompound\,ndarboh)oGrcs. d.cr.a.cd\!co5irJe.d.rgrohigher ilrralronrarca.anin(lea"ed)(.d.and l h epcibihr) or hing hrsershounts f <icapqunmatlcddjunos o Kc! votdn Adled antlhc!, Brcwing, Cohpalrion An imponanl index ofbeerqualiry is ts physicalstabiljry, which depends on the mashing proc€ss an d on th€ anounr of minerah, prot€tn subslances, nd polyphenols in the beverasc 5.10-13,22- 24.37\. Be€rbrewing ha sal$,aysnvolv.drhc acrionofcnzvm€s n rhe mash'ng roc€sso breakdo$n high molecularweightproteins, dcxtrins. onsrarchyolysaccharides 14.32,.tucans tl?), a nd pentosaDs10,15) ndro incrcas.ihcrabjliry3t.J9,40) n d p.oteinstabilily 15,19,36) f b€er. Barleymalrwa sorigina y th e mor! rmportant aw material n beerproccssinSnd vas the only source f esscntial nzymes. ess xpensive aw materiaksuch as ric€, maize 8.isl, barley, an dsorghumhave ittle or no enzyme content.exc€pr or rhe,-amyla:e or baieyr thetr tarch. proiern. an dglucanhave o bedigesledy olherenzyrnesnthegrisr.Thus theamount fthecheapef djunctsha!canbeaddedo themash reslricted y the imiledsupplyof enzymes .o m the mah rself. This erearch ludied hepossibilily finoeasing he amoDnt f adjuncl in this cas€, orshDm)n the mixtu.e ofraN malerisls n th e brewing rocessyusing dded nzyme!. he ollowing actors wereexamined o delermine he orrimum conditio ns or such treatmenl: ) comparison f the degree f fermentation ndth e degree f p.oteolysisn the wo.l as a functionofthe addirionof enzynes, nd2)quanlitarive €lertrination f rhe arious iirogen- contairingcompounds n rhe aw materials nd n all stages frhe MATERTALS AND METHODS All theexpe.iments ereconducted n agerb€or 10.B) under procesing conditionsat the National Ltd., Netanya, hrael. Six housand ilograms f rav malelials, o]nprised f 65% nalt and 357,sor8humn addition o 240hi ofwate..vere used n themash. nzynes(Novondusbi.s,Denmark) we.e useoro ss! in rh€ utilization of adjuncts Termanyl and Neulrase) nd to supplomenthe malt qDalitr Cereflo nd Fungamyl). ?re$nrcdd rhe44!hAnnuatM*rins, Toronro, anada,Mry t973. 0361-0470/30/01002304/$03 0/ 0 o1930Am.icanSoci6ly rBr€wing h6misls,nc. R.printd Itum the Journalolrhe An.ncan societyof BewitrACh.nnri, In . rr40 P,roi Knob R@d,sr. Paut.Min'esora55t2r Prinred n rhe u s. A 'ft; Termanll 60 L Thh d-arnylaseiquifi€sadjuncl!. It has a standardizedctivityoi60kilo Novo Amylas€ nirspe.gran (25). The emperature plimlm is 50'C in the pH ranse 5J . rr'errlzre.1.J.t Thislroteinas€,whichbreaks ownlroteinsro peptid€r, onrains 1. 5An6onunirsp€r gran (26).Ar 55'C th e optimumpH is n tle 6- 7 range. cetefio 2A0L This.nzyne, composed fr-slucanaseando- amylase, plib &glucan n malt. It ha sa slandardizedcrivilvof 2 0 0 Blucana* nilr ersrdm27r. t5 0 .C r so p r i d u n p H ,: 5. Fungon!|800 L. Thk a-tfttylase ydrolyzestarchand ex&ins 1o cr mentable uga.s. t contains 800 Dngalamylase nits pc r gram 28). The emperature ptimum s 5-l0oC al pH 4.5, Mash Samples Thc NarionalBrev€ryLtd. useda mashdecoclion ystem. On e rnash as 10070ma andconrained he enzynes Neulrase nd Cer€flo; h€ oth€r wa scomprised f rhesorghum nd I07ooi rh e totalwcightof hemalran dconraincd h€Tcrmamyl nzyme. o!h w€.emashed t 50o C, and heall-mahmashwa! rerained i thh temperalur€ ur ing th€ liqucfaction of lhe sorghum.The 1wo mashcs ererh€nmixed nd heatedo 76oC aftcr saccharificalion sleps t60-62oC andat 7l'C. Conkol I was his egular roduct ot Natio na l Brewery td,, butwi!hout heenzymesadded.on!rol ll was thc all-mak nash, used o obrain comparative ara on Two estsamples ere ured. Test conrained 570 malt an d35Eo sorShumplus0.lToNeutrase . 5Sbas€donrheweightof hemali. 0.lToT€rmamyl60based n h € weish! frhesorghum, n d 0 . 3 ofFungamyl600 , pc r hcctoliter f wo.t. Tesr I wasT€sl pll]s 0.025E0 e.eflo 20 0L based n th e weiSht frhe mah. Fo f samples, was boiled or 1.5 hr wirh tbe hoD extractadded n threeponions t l0 g/hl). Afterbeingboiled. he *ort wa s pumped nto a settling ank and cooledby means f a llale heatexchange.o a pircling r€mperatxre f l0oc. Il wa s pirched Nith Sa..haramrces Corlsbetgensis east, with a 50Ea0 v\ solid cont€nlof yeast iu|ry in a proportior of 0.5 L/hl. Ar rhis point, he oudh enzyme Fungamyl) wa sadded o th e reslwort. Th€ maximum lenperaturereacheddu.ing ?-8 days o f fernentarion wa s12'C. Theyoungbeerwasl.nnsle(edatauniformapparentdegreeof f€rmentation f737., exceptorControl I, whichwas rarsfered at 69Eo. ageting asted ive weeks.Before ilkalio!. Prolesal a .billproof enzymeof SchwarzSe.vicesnternalionat Ltd., New York) wasadded2 s/hl). The b eer rom eachbrtch was clarified by dialonile filt.ation and polishedhrougha sheet ilter. Theanalyses fthemall,woit, andbeerwer€ aried out by EBC methods 9) and by the methods fBausch 2) , KrDger nd Bi€tig {18), and Moll el al (20). Thenitlo8enconlenlofsanpleswasde|eIIniDedy he Kieldrhl or Dumas methods l), (Buchinitrogendetermination ysten: digertionapparatus, uchi 425j disrillationDnit.Euchi320)_ oi the delerninarion of coagulabl€and albxmore nirrogen, he. methods fKolbachandwilharn (4 ) an dDe-clerck{7)were sed. For theactualnikogendeteroinalionafter hese rocedures, he precipilates nd itrrates fthe$eestsweredigesled nd distilled 23
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Transcript of Composition of Beer
8/6/2019 Composition of Beer
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Changesn the ChemicalComposition f BeerDuringthe BrewingProcess sa Resultof AddedEnzymesl
S, Gorinstein,S. Xitov, and S, S,lel, Depa ment of pharmaceuticatChenisnr, Schoot of pharmacy The Heble\9Univrsity of Jerusalem,stael, a l O. Berman,M. Bertiner,c. popovich,snd yr, Vennus,NationatBrev)eryLtd'
T?lA\i!, ltruel
AESTRACT
The efccl of addinsenzymq o a nixture ot nall and sorgnundurins1ne brcwin8 proce$ sas studiedaccordi.s to rhe following crireia:presence f so lub len i r rose. -conta in ins ompourur no su8ars lfilterabilily,physical tabilityofrhc fini$hedDroducr, nour or exrrac!yieldedbt rar naroials in lhe mahihgproc.$, and asle,Addilion otNeulraseo ftd malt Eavc significanthcrcalein henitrosen ontent flhe pon and the bee!.These o* mol.cutarweishrnilrogcncompoundsla-dmino nroSen.d 'no ac idr . loudo.e . ndpep der s r . dcc is . \enderqmin ingrhcra . t . .oam. rabr l rJ ,ndch i t . senrn iv i ryqud l rjo t occ , .Theadvantagesf addinB nzynes uch sNeukase nd becarbohldrasssTelmamyland Cereflo n the brc*ins pro.e$ are sccn n the ncrcascdamouns f . lub lenr rogen*onrJn inEompound\ ,ndarboh)oGrcs .
d .c r .a .cd\ !co5 i rJe.d . rgroh igheri l r ra l ronrarca.an in( lea"ed) ( .d .andlhe pc ib ihr ) or h ing hrsershounts f < icapqunmat lcdd junos o
Kc! votdn Adled antlhc!, Brcwing, Cohpalrion
An imponanl index ofbeerqualiry is ts physicalstabiljry, whichdepends on the mashing proc€ssand on th€ anounr of minerah,prot€tn subslances, nd polyphenols in the beverasc 5.10-13,22-24.37\.
Be€rbrewinghasal$,aysnvolv.d rhc acrionofcnzvm€sn rhemash'ng roc€sso breakdo$n highmolecularweightproteins,dcxt r ins. onsrarchyolysacchar ides14.32, . tucanst l?) , andpentosaDs10,15) nd ro incrcas.ihcrabj l i ry3t .J9,40) ndp.oteinstabilily 15,19,36)f b€er.Barleymalrwasorigina y themor! rmportant aw material n beerproccssinSnd vas the onlysource f esscntial nzymes. ess xpensiveaw materiaksuchasric€, maize8.isl, barley,and sorghumhave ittle or no enzymecontent.exc€pr or rhe ,-amyla:eor baieyr thetr tarch. proiern.andglucanhave o bedigesled y olherenzyrnesnthegrisr.Thustheamount fthecheapef djunctsha!canbeaddedo themashreslricted y the imiledsupplyof enzymes.om the mah rself.
This erearch ludied hepossibilily finoeasing he amoDnt fadjuncl in this cas€, orshDm)n the mixtu.eofraN malerislsnthebrewing rocessyusing dded nzyme!. he ollowing actorswereexamined o delermine he orrimum conditions or suchtreatmenl: ) comparison f the degree f fermentation nd thedegree f p.oteolysisn the wo.l as a functionofthe addirionofenzynes, nd2)quanlitarive €lertrination f rhe arious iirogen-contairingcompoundsn rhe aw materials nd n all stages frhe
MATERTALS AND METHODS
All theexpe.iments ereconducted n agerb€or 10.B) underprocesingconditionsat the National BreweryLtd., Netanya,hrael. Six housand ilograms f rav malelials, o]nprised f 65%nalt and 357,sor8humn addition o 240hi ofwate..vere used nthemash. nzynes(Novondusbi.s,Denmark)we.euseoro ss!in rh€ utilizationof adjuncts Termanyl and Neulrase) nd tosupplomenthe maltqDalitr Cereflo nd Fungamyl).?re$nrcdd rhe44!hAnnuatM*rins, Toronro, anada,Mry t973.
0361-0470/30/01002304/$030/0o1930Am.icanSoci6ly rBr€wing h6misls,nc.
R.printd Itum the JournalolrheAn.ncan societyof BewitrACh.nnri, In .
rr40 P,roi Knob R@d,sr. Paut.Min'esora55t2rPrinred n rhe u s.A
'ft;
Termanll 60 L Thh d-arnylaseiquifi€sadjuncl!. It has astandardizedctivityoi60kilo Novo Amylas€ nirspe.gran (25).The emperature plimlm is 50'C in thepH ranse5J.
rr'errlzre.1.J.tThislroteinas€,whichbreaks ownlroteinsropeptid€r, onrains1.5An6onunirsp€r gran (26).Ar 55'C theoptimumpH is n tle 6-7 range.
cetefio 2A0L This.nzyne, composed fr-slucanaseand o-amylase, plib &glucan n malt. It hasa slandardizedcrivilvof200 Blucana* ni l r ersrdm27r. t 50.C rsopr idunpH , : 5.
Fungon!|800 L. Thk a-tfttylase ydrolyzestarchand ex&ins1o crmentable uga.s. t contains800 Dngalamylase nits pcrgram 28).The emperature ptimum s 5-l0oC al pH 4.5,
MashSamplesThc NarionalBrev€ryLtd. useda mashdecoclion ystem.One
rnash as 10070ma and conrained he enzynesNeulrase ndCer€flo; h€ oth€rwascomprised f rhesorghum nd I07ooi rhetotalwcightof hemalrandconraincdh€Tcrmamyl nzyme. o!hw€.emashed t 50oC, and he all-mahmashwa! rerained i thhtemperalur€ ur ing th€ liqucfactionof lhe sorghum.The 1womashcs ererh€nmixed nd heatedo 76oC aftcrsaccharificalionsleps t 60-62oC andat 7l'C. Conkol I was his egular roductot NationalBrewery td,, butwi!hout heenzymesadded.on!rolll was thc all-mak nash, used o obrain comparative ara on
Two estsamples ereured.Test conrained 570maltand35EosorShumplus0. lToNeutrase.5Sbas€donrheweightofhemal i .0. lToT€rmamyl60based n h€weish! f rhesorghum,nd0.3ofFungamyl600 , pcr hcctoliter f wo.t. Tesr I wasT€sl pll]s0.025E0 e.eflo200L based n theweiSht frhe mah.
Fof al l samples,he wod was boiled or 1.5hr wirh tbe hoDextractadded n threeponions t l0 g/hl). After beingboiled. he*ort waspumped nto a settling ank and cooledby means f allale heat exchange.o a pircling r€mperatxre f l0oc. Il waspirchedNith Sa..haramrces Corlsbetgensis east,with a 50Ea0 v\solid cont€nlof yeast iu|ry in a proportior of 0.5 L/hl. Ar rhispoint, he oudh enzymeFungamyl)wasadded o the reslwort.Th€ maximum lenperature reacheddu. ing ?-8 days offernentarionwas12'C.
Theyoungbeerwasl .nnsle(edatauni formapparentdegrf€rmentation f737.,exceptorControl I, whichwas rarsferedat
69Eo. ageting asted ive weeks.Before ilkalio!. Prolesal a.billproof enzymeof SchwarzSe.vicesnternalionatLtd., NewYork) wasadded 2 s/hl).
The beer rom eachbrtch wasclarified by dialonile filt.ation andpolishedhrougha sheet ilter.
Theanalysesfthemall,woit, andbeerwer€ aried out by EBCmethods 9) and by the methods fBausch 2),KrDger nd Bi€tig{18),and Moll el al (20).
Thenitlo8enconlenlofsanpleswasde|eIIniDedy he Kieldrhlor Dumas methods l), (Buchi nitrogendetermination ysten:digertionapparatus, uchi425jdisrillationDnit.Euchi320)_ oithe delerninarion of coagulabl€and albxmore nirrogen, he.methods fKolbachandwilharn (4)andDe-clerck{7)were sed.For theactualnikogendeteroinalionafter hese rocedures,heprecipilates nd itrrates fthe$e estsweredigesled nd distilled
23
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24 Vol .38No.
and h€ir nitrogen ontents elermined y Kjeldahl.The totat proteinwasprecipitated y 1070richloroacetic cid
(TCA)j rhenitrogen ont€nt, oterminedbythe j€ldahlm€thod,wasmutriplied y a factorof6.25 and.eportedascrud€protein.
Total proteinand albunin lfere determined y rpectrolhoto-melricm€ahodsrom a yophilizedamlle. using concenhalion f100mg/ml for eachdetermination.
Total proreinwasalsodete.mined y he Biu.el eaction, ased
on the r leractionbelv€encopp€randpepride ondsofprotcins.This savea puQlecolor*ith an absorptionmaximumat 5zl0 .n{16).
Tolal albuminwas ound rom he €ac tion elween lbuminandBromcresol reen n a tuitabl€buffer o form an Albumin-BcccoBllex with a bluecolorandan absorptionDaximumof 610nm(8).
The lyophilized amples f Control I and T.sts I and II bee.contain€ddifferenl amoun$ of unfermented olids: l00 ml ofControl contained4.25Test I3.40L aDdTert I3.00g). These
$eightsweie herefor€ sed o calculatetheesul$andrelate hem10 le originalsadlles.
Total globulinvas calcuiated s hedifference el*een he otalprorein (froD TCA) and th€ albumin.
Peptideandreeamino itrogenweredeleiminedpectrolhotometrically on a UV-YIS Speckophotometer arian Techtronmodel635,n he 321 570no.egion (9,29). lemental , H, N, ClaDdS weredetermined y microanalysis.
The viscositywas'measured ith an Ostwald iscorioeterandcalculated ccordingo KrugerandBieli8 8) on he basis fonepa.ticular concent.ation f wort and beer.Chill haze physica
srability)wasmeasured ith the EBC hazemeter fier oneday at40oC, folowed by chillirg to 0oCfor 24br.
The ioam stabilitywasdet€rmined y the modifiedCarlsbermethod as the S igma value of beer (33,34).The exponentiaequation,which epresentr unimoleculareaction, s alplied tothe settlinsof a staticbeer oam and used o obtain Si8ma, heav.rase ifetimeof a bubble n the oam.
RTSULIS AND DISCUSSION
The ollowing ndiceswcredeternined y EBC Methods 9)butbccauscheywcrelrithin heprescrib€di.nitsofConroll, areno
presenredn thc rabl€sror malt and sorghrm-moisture, 1,000kerncl ,eight,andgcrminationtcsqor laboratory rort-extract,color beforc ndaficrboiling,pH, saccharificstion,lltration imeHartongVZ 45,and ITT; for lcchnological ort-€xtroct, colorolarity,pH, saccharification,nd aroma;for beer-apparen l andreal€xtract,o.iginalgravily,color,pH, sacchar'ficalion,lcohodisc.ryl, iron, coppcr, oxyg.n, ITT, SO,, COr, air, Asbach
Hartong,bilterness,.nd urbidity. n addition, ndividualaninoacidswcreevaluatedn the bccr!,usiDs BeckmanDtod€l 120/3amino acidanalyzer nd h€ wo-column roced re 2 ,38).Heretoo. ro diff€renccs uiside he imils of exp€rimental rror w€refound,and he rcsults re not rcported n thc tables.
Analyticaldaiaobtain.don the malt andsorghumSritsused nth€ expefiments rc sivcn in Tab le L Th€ sorshumsrits hadsomcwhat o\ rer prote incont€ntand subslani ia l ly igh. r
laborato.yextrad value handid th€ malt.
Analytical and procesrdata oth€r than fof th€ nitrogenouconstiluents reshown n Tablc l for both h€wortsand csutan
TAII,EIAn.lytfu oaM.lt .nd of SorSlumCrlt!
M.lt
N. Kjcld.hl(70,b)N, Dumss7d, b)
c (%,db)H (%,db)cr %, b)s(%, b)
Extioci, sdb %)
solubkpror.ii (%db)solublcN(m8/100 l)
(m8/100 l)Apparcnl licnuElon,
limiloi cmcnbtion %)
l t ,9t ,801.38
4t ,96.59
0,31
80.3
t . 05.5
98,0
20
7 , 4
10.6t ,54t .53
40,06.E20.390.30
85.1
TAILEI IAtr.ly36 of Comm.rcil Worr! .nd 8..4'
I II I It Ir I II
c (%, dh)H (%,db)cr (%, b)s (%, b)
Apparent atlennario. linit
Exlnd oI sp&ge waier (%)
Tasr. test (.udber oi voics
AnthocyanoecnsnB/L)
4t.01
0.540.101.97
69.00,97
5.0t5669,1
37,856.t00.35o:1.'
tt,
38,39
0.690 . 1 51.90
12.0
8,4l 6 l70,3
3,83.9
38.6E6_4t0.690 . 1 2| , 7 1
12.50.3?
t. t16510.5
3.1
39.106.801.200.60t, t6
740.
5l0-6'.1.
L l
t9.666,280,930,44
tn:1
l 6 l
,.u5,3
39,916.631.0?0.451.43
85..'8_
028.8t.r_
0.8l I 5
39.406.510.9?0,56t .34
'-9
l24.2'.1
1250.8
t22
,o.03.9
'A11brqs ar. fion a nal/sorshun nash, except or Control II, from an au-nalt mah,
8/6/2019 Composition of Beer
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ASBCJournal 25
Microanatyticalesultsndicatedhat thecarbonand hydrogenvalueswerecomparableiom worr to beerand sidilar to thoseslown to! the br€wingmalerials Table ). However, irerencessere observed or chlorine and lulfur. which may have some
Viscosily rta for lheworts ofthe mall/sorghu!, brews eflectthe nfluence tenzyme dditionduringprocesing.F.omT.st II ,
vhich hadCereflo 00Ladded o themash. ow beerviscosity fl.14 wasobtained.This loweredwort viscosity oincidedwith asubslantialeduction n mash itration time o loss han4 h..
Theaplarenl trenuationimit otf€rm€ntarion as .np.oved ythc useofcnzymesn themash.This can beseenn Tesrs and IIworts and mosl dramaticaliy n the Test I and II beers,whereFungamyl 00L waspresent uring €rmentation ndslora8e. hevalue f8770is esarded ssome$hat igh orlas€rbe€r-Howeler,the 74% fot the Cont.ol I beer s lower than desi!€d.A more.estricted€volofenzym€ dditionshouldDrovid€hedesiredelelot 80 82ED.
Thequantityof anthocyanogensndpolyph€nols as omevhallowerin heTest and l b€e6 han ntheControl Ib€er,no doublbecause f the useof sorghumgrih and hop extraci n rhe t€srbr€ws.Valuesn all samplesere Iow€r han wouldbeanticipatedin regular be€r product ion, about 220 in8/L (18).
Thepolymcrization ndex for all samples hiSher han would beexp€credrom olher epo.tson all-lnall beers3,6).
FromaneconoInicsta dpoinl, heenzymearcarednash€savea 17,highe.brewhouse icld than did Contro lL With regard obeerqualily, heenzyme-proccss€dr€$sgav.subsrantiallyencrbeer oam stability haD lid the Control I brcw.Howcver,when€ight act€rscomparedhebeersfrom heenzyftebrcwswithbeerfrom Control I for arorda. astc,and intensityand qualiry ofbittcrncss,hreeof he sstcrs r€fcrrcdhc eslproducr nd v€ h€control.This single cstcannotbe considercdignificant ul docs€mphasizehe need or conrinuedettenrion o this import&nrquality actor.
Thcnitrog€nou! ontent, ytyp€,n thcwortsandbe..s sshownin Tabl. III, with reference ata given or Conrrol II. Usc of€nzymesn bre$,ing ubsta tially ncr€asedoth hc won and Deerto la ln i l rogenvalucsoverth€sef romConrrol lbutwi rh levelsst i l lsubstantiallyower han those ound for Cont.ol IL Fre€aminonilroSenwasalso ncreased nd, n this instance, eached€velssimilar to rhat of th€ all-malt conrrol. On the olher hand,coagulablenitrogen was not significandy ncreasedovef rheControl wort or beeraDd emainedelativelyow compared irhConrol IL
Furtherexamination fthe nitrogenolrconstituenrsf rh€ ourbeeB showed rhat albumosedtroSen and peptide nitrogen
fractionswere ncreasedy th€ enzym€ reatmenl; n the caseofpeptideN, the increase as o val uesabov€ har of Control U.TcA-precipit.ble prote;n,prolein found by th€ Biuret Dethod.albunin, andglobulinvalueswere.ll infieasedmarkedly ver heConlrol I beer lalues by the enzyne treatm€nt. This was
larticularly apparent or theTCA protein, he Biu.elprotein,andalbumir Becauseh€ T€st and Tesi I beeisand$orts arequitesimilar in nirrogen ard prolein patterns, he hajor erect is
obviously hat ofth.'mash treatmentpresumablyheaclivityofthe nroteinase eut'lse 1.5S.
SUMMARY
The nfluence f he enzymes n mashing, n worl fermentationandb€erstorageproc€sses.ndon beerqualityitsel f asexamiredin the NationalBreweryLtd. Additionofth€ proteolytic nzyme,Neulrase, 0 he oash, n .ddition to oihe. enzyme upplemenls.esul tedintheinc.easedni t rogenconlenlof thevonandthTh€ ncreasen lh€ os molecularweight itrogenousompounds,suchasaminoacids fr€eanino N), albumoses,ndpeptidcsmayhavea decisiveole n det€rmininghe tasle, oam, stability,andchiu sensitiviiy haracteristicsf beer.
Animbalance n the nitrog€nous ompoundsmayalso ead o adarker olored eer nd o physical,h€mical, nd as te rstability;
tfe p.oductionof these ompoundsmus! her€for€ e carefullyresulated23,24).Wi th the use of enzymes, he amount of ferm€nlable
ca.bohyd.alesestimat€dytheapparent ttenuationinit) in the\t/ortand beeralso ncreascd.early.
Tastc differenccs1fere noticcable n th€ producr, but nostathtically ignificant refcr€ncc asobtaincd.
The advaniagcs fenzymeaddition n thc brcwingproccss relecn in th€ increased lnounts of solublc nitfogcn-containingcompounds nd ferm€ntable arbohydrates,he decreas€dviscosi ty l€adin8tohigherf i l l ra l ionrares, thcToincr€aseinyieand in ihe possibilityof usin8 arSeramountsof ihe cheap€runmalted&djunctso obtaina similarproducl.
This hasbeen he firsr siage n the srudyof enzym€ s€ n iheb.ewingprocess.ulu.estudics replannedo considcrih€ ffcctsof an increasen the .elativeamounts f unmalted djunch andvarialion n theproportions fenzymcs btsin€drom a number f
ACXNOWLEDGMENT
wca.csraicfulrohcMinbr.yofndusrry!rad.lndToudsm(Offhcoih. Chhf Sci.nris0 nd 10 NsdonalBrcwery td., Nstanaya, holupportedhisvork b, conrlact,Many hants o Dr. R. viclor (TheH.brewU.iv.rsity)orhe!nelp 1ne rgadzationltht nanu*ripl,andro S, Fcldman, , K.upnit,S, Melrr (National leeory ld.),andA.ConvayTheHeb!.wUnir*iry) lo r assisL.ccn oblainingcsulk,
TABLE IINlroger Conr.rr'of Conn.r.iit Worts nd 0..8"
I I I I III II I
1.431.39
82.4m, , :
2.031.89
t23.22412.1
1.191.65
92.423,,:
t .72t .54
92.123': .
.'..
0.6560.5
0.8
l 6 . l
28.132_4I .?
t .26
83.3t 2L86,I
18.5l l5.01 t 8 . 776.833. I
0.980.30
12.3t2t , 0
20.646.188.4
21.8
t.020.80
67.9l l0.8t.0
20.98?.589.066.0
'4 l lLa luesen.nd.ein mg 100 l . e rcepro- fe K i r ,oah l ndDuma\' { l b rersaE l -om
"na l r / sorshun rh. ercepLo. aonro, I l , l romanal l -mal r dsh.
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26 Vol. 3ENo. I
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