EBC wort turbidity : Nature and impact of malting and … · · 2017-05-24EBC wort turbidity :...
Transcript of EBC wort turbidity : Nature and impact of malting and … · · 2017-05-24EBC wort turbidity :...
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24/05/2017Titre 1
EBC wort turbidity :
Nature and impact of malting and
brewing process
Patrick Boivin & Sophie SCHWEBEL
L47 (88)
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Study context�EBC Method 4.5.1 : Extract of malt : Congress mash
�This procedure is used for numerous malt quality parameters
EBC wortViscosity
Colour pH
Soluble
proteins
Free amino
nitrogen contentExtract of
malt
Odour
Saccharification
rate
Turbidity
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Material and methods�EBC Method 4.5.1 (50 g malt fine grind + 200 ml water + 100 ml water at 70 °C)
�Turbidity measurement at 25° (HACH 2100 AN)
MILLING BREWING FILTRATION TURBIDITY
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Study context
Is the EBC wort turbidity tightly
linked to the haze of beer ?
� Which compounds are responsible for this
EBC wort turbidity ?
� How can we manage their evolution during
malting and brewing process ?
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Presentation Overview
Impact of malting process on
EBC wort turbidity
Identification of compounds
responsible for EBC wort turbidity
Impact of mashing diagram on
EBC wort turbidity
1
2
3
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Biochemical changes in barley during
modification
EMBRYO
water
oxygen
GAS
GAS
Enzymes
Enzymes Enzymes
Enzymes
CO2
heat 1: water uptake by the micropyle: embryo is hydrated
2: oxygen uptake in the kernel: embryo breaths
3: hydration of endosperm
4: embryo products gibberellins that migrate to aleurone layer
5: gibberellins activate aleurone layer that will produce hydrolytic enzymes
6: hydrolytic enzymes migrate to starchy endosperm
7: β-glucanases hydrolyses endosperm layer (kernel becomes friable)
8: proteases act on protein: production of soluble proteins and FAN 6
Steeping step
Germination step
Enzymes production
Enzymes diffusion
Enzymes action
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Turbidity of wort & databases
�Databases exploitation
�CBMO: French malting barley qualification
• 1 barley variety > 1 malt batch
• 20 parameters on malt
16/06/2016
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Turbidity of wort & databases�CBMO Database
�PCA with 14 malt parameters :
� In this database : not possible to explain wort turbidity with malt parameters
� Too many barley varieties 16/06/2016
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Turbidity of wort & databases
�CBMO Database
�PCA for SEBASTIAN
pH, β-glucans
�PCA for ESTEREL
β-glucans, (α - amylase)
�PCA for VANESSA
Color, (β-glucans)Correlation (+)
Correlation (-) pHα- amylase16/06/2016
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Impact of malting process�Methodology : Micromalting of barley according to several process
experimental conditions (~600g)
2-row spring barleyvarieties
• A
• B
• C
• D
4 steeping diagrams
• D1 : 10 / 20 / 7 (37h)
• D2 : 10 / 17 / 3 (30h)
• D3 : 8 / 15 / 3 (26h)
• D4 : 6 / 8 / 5 / 7 / 3 / 2 (31h)
Germination conditions
• 4 or 5 days
• Addition of Giberrellic acid
Kilning conditions
• CTPS like curing (up to 85°C)
• CTPS like curing (70°C max)
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Impact of malting process
600 Kg IFBM MALTING PLANT
Cylindro-conical vessel Saladin box Single desk kiln
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Impact of malting process (Steeping)Conditions : 5 days of
germination, Kilning with
curing up to 85°C, without
addition of giberrellic acid
Diagram Air/Wet (h) Duration (h)
D1 10 / 20 / 7 37
D2 10 / 17 / 3 30
D3 8 / 15 / 3 26
D4 6 / 8 / 5 / 7 / 3 / 2 31
�EBC wort turbidity depends on barley variety
�Effect of steeping process diagram
�Shorter steeping diagram (D3) > bad endosperm hydration > lower modification
> � turbidity
�Longer or optimized steeping > good endosperm hydration > good modification
(D4): � turbidity
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Hydration of endosperm
Good endosperm hydration
Bad endosperm hydration
low quality malt
Steeping is a key step to produce a good malt
high quality malt
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Impact of malting process (Germination)
�No impact of germination duration on turbidity (but � betaglucans content)
�Addition of giberellic acid seems to trigger the decrease of turbidity
(improve modification) more significantly
Giberellic acid (0,5 ppm)
Germination duration (days)
Conditions : D2, Kilning with
curing up to 85°C
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Impact of Gas on wort turbidity
and others malt parameters
Malt analysismalt 6RH
without Ga3
malt 6RH with Ga3
Moisture (%) 4.7 4.4
Fine grind extract (% D.M.) 79.8 81.2
Color (EBC) 3.3 3.8
Boiled Color K.Z. (EBC) 5.0 6.9
Total protein (% d.m.) 10.00 9.9
Soluble soluble (% d.m.) 3.57 4.83
Friability (% flour) 86 96
Calcofluor % modification 98 99
Calcofluor %homogénéity 87 96
β -glucans (mg/l of wort) 169 38
diastasic power (WK m.s.) 330 360
α -amylase (UD 20°C m.s.) 34 55
Viscosity (mPa.s) 1.53 1.46
Free amino nitrogen (mg/l) 116 184
Fermentability (%) 81.5 84.3
Turbidity (EBC) 4.9 0.9
600 Kg IFBM
MALTING PLANT
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Biochemical changes in barley during
modification
EMBRYO
water
oxygen
GAS
GAS
Enzymes
Enzymes Enzymes
Enzymes
CO2
heat
16
More Gas enzymes production
β-glucanases
α-amylases
proteases
Ga3
Ga3
Ga3
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Endosperm modification
17
STARCH TRAPPED
& HARD KERNEL
FRED STARCH
& GOOD MODIFICATION
NO FREED STARCH
& BAD MODIFICATION
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Impact of malting process (Kilning)
�No significant impact of curing temperature on turbidity
Conditions : D2, Kilning
with curing at
to 70°C
to 85°C
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0 3 6 9 12 15 18 21 2440
50
60
70
80
90
100
110
120
130
140
150
160
Kilning time hrs
Relative
enz
yme a
ctivity Alpha-
amylase
Beta-amylase
Beta-glucanase
Endopeptidase
Carboxypeptidase
enzyme
Kilning: Enzymes activities
19
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Impact of malting process
�EBC wort turbidity can be very different according to barley variety
�EBC wort turbidity is tightly linked to grain modification
�During the malting process, EBC wort turbidity is influenced by :
• the steeping diagram: hydration of endosperm
• the addition of giberellic acid during the germination step by
improving some enzymes production
�Effect on β-glucans to keep in mind
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Protein based
turbidity ?
Starch based
turbidity ?
Identification of compounds
EBC wort
Polysaccharide
based turbidity ?
Mineral based
turbidity ?
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Identification of compounds
�Turbidity of EBC wort depends a lot on barley variety
�To identifiy haze compounds, different barley varieties were used
0
2
4
6
8
10
12
14
16
18
20
Variety A(2014)
Variety A(2015)
Variety B(2014)
Variety C(2014)
Variety D(2014)
EB
C w
ort
tu
rbid
ity
(UF
EB
C)
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Turbidity of wort
�Centrifugation to collect « haze »
EBC congress mash
EBC wort
Malt
supernatant Pellet fraction
AnalyzesAnalyzes
Centrifugation
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Electrophoresis of pelletsDiagram D1 D1 D1 D2 D2 D3 D3 D4 D4
Giberellic acid (ppm) 0 0 0.5 0 0 0 0 0 0
Germination (days) 4 5 4 4 5 4 4 4 4
Kilning CTPS CTPS CTPS CTPS CTPS CTPS 70°C CTPS 70°C250150100
75
50
37
25
20
15
� Protein profile appears not to be modified with malting diagram or germination times
Diagram Air/Wet (h) Duration (h)
D1 10 / 20 / 7 37
D2 10 / 17 / 3 30
D3 8 / 15 / 3 26
D4 6 / 8 / 5 / 7 / 3 / 2 31
� Protein A (~ 40 kDa) seems to be present in pellet (= Z ?)� Protein B (~45 kDa) modified with giberellic acid
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Identification of haze compounds
�Arabinoxylan and mineral no impact
�β-glucan difficult to conclude
�Protein profile appears not to be modified
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Turbidity measurement
Identification of compounds
EBC Wort
�Methodology to determine a potential starch based turbidity:
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27
starch
STARCH
GELATINIZATION OF BIG GRANULES: 62-65°C
: 63-65°C
: 72-74°C
β-amylase
α-amylase
FERMENTABLE SUGARS STEP
DEXTRINS STEP
Limit dextrinase
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Identification of compounds
By adding a rest at 63°C, the
ß-amylase and limit dextrinase
activities which degrade starch is
more efficient !!
EBCm Wort
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Identification of compounds
�Strong reduction of turbidity with the rest at 63°C
�The EBC wort turbidity is partly starch-based for these samples
�Variable according to the variety
Decrease of turbidity
from EBC wort to EBCm58% 64% 82% 67% 53% 32%
EB
C W
ort
EB
Cm
Wo
rt
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Gelatinization temperature
CROP
Gelatinization
Temperature °C
2014 61-63
2015 62-65
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Turbidity measurement
EBCm Wort
Identification of compounds
EBC Wort
�Methodology to determine a potential starch based turbidity:
EBCa Wort
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Identification of compounds
We assessed the gelatinisation
temperature (RVA, Rapid Visco
Analyser) of each sample to be sure
that all the big starch granules are
gelatinazed
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Identification of compounds
�Hypothesis : the higher gelatinization from the variety D (2014 and 2015)
could explain the less efficient amylolyse
�Decision : Adapt the additional rest at 65°C instead of 63°C
Decrease of turbidity 58% 64% 82% 67% 53% 32%
EB
C W
ort
EB
Cm
Wo
rt
Gelatinization temperature 62,7°C 63,7°C 64,9°C 64,4°C
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Identification of compounds
�A temperature above the gelatinisation temperature allows a
decrease of turbidity
� the EBC wort turbidity is not improved for the variety D (2015)
EB
C W
ort
EB
Cm
Wo
rtE
BC
aW
ort
Decrease of turbidity
from EBCm to EBCa13% � 19% 26% 5%
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Optimum temperature and pH of
amylolytic malt enzymes
pH
optimum optimuminactivati
on
Dextrinase
limite5.4 68
Amylolytic
enzymes
70-72
62-64
60-65
α-amylase 5.6-5.8 75
β-amylase 5.4-5.6 68
Temperature °C
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Mashing regime
�EBC Mashing regime should be optimized
�For big starch granules gelatinization
�Optimum temperature and pH for amylolytic enzymes actions
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Identification of compounds
�The principal component analysis
(PCA) shows that
�Diastatic power is strongly
negatively correlated to the
turbidity of the variety A (2014)
�Turbidity from variety D (2015)
seems to be explained mostly by
the presence of proteins and
beta glucans
-0,8
-0,6
-0,4
-0,2
0
0,2
0,4
0,6
0,8Moisture
Extract
Color
Total proteins
Soluble proteins
Kolbach Index
Friability
Viscosity
Beta glucans
Diastatic power
PCA correlation coefficientsVariety A (2014) Variety D (2015) 0
n=24 n=20
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Identification of compounds
�To conclude
�Compounds involved in the EBC wort turbidity may not be similar
according to barley variety (protein- or starch-based…)
• Differences between varieties A and D
�Presence of starch may explain part of the EBC wort turbidity as
amylolytic activities are not well promoted in this type of diagram
• BUT in some cases, this starch-based turbidity could be removed
by using an adapted mashing diagram (rest around 63°C)
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CORRELATION BETWEEN EBC CONGRESS
WORT HAZE AND BEER PROCESS & QUALITY
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Semi-industrial wort and beer production
20 HL Brewing plant
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Turbidity of wort� Information of IFBM data-base :
�Pilot trials from CBMO
• 1 malt batch => 1 brew => 1 beer
• 150 malt batches > 150 beers
• Mashing regime
40
45
50
55
60
65
70
75
80
0 15 30 45 60 75 90
Time (min)
Tem
pera
ture
(°C
)
50°C
64°C
74°C
78°C
Malt grits = 300 kg
Water = 950 kg
pH = 5.4+/- 0.1
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Congress wort turbidity and
final haze of beer
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wort turbidity and beer process
�No relation with mash filtration
�No relation with cold wort turbidity
� No relation with beer filtration
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Take home message
�Turbidity analysis on EBC wort is not a good indicator to predict the
turbidity of an industrial wort and beer
� If still this parameter on some brewers specifications
�Impact of barley variety :
• Nature of turbidity can be different according to variety
�Malting process can influence EBC wort turbidity
• Poor modification of the barley leads to turbidity
– Optimization of steeping regime
– Ga3 if allowed by national regulation & brewers
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Take home message
50 °C
63°C
75 °C
15 min
15 min
15 min
1°C / min
1°C / minfiltration
pH:5.4
filtration under pressure
sparging with water at 75°c
Tepral mashing & filtration
Modification of mashing regime and mash filtration
to be closed to industrial mashing regime
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Thank you for
your attention !
with the support of :