Importance of Endosperm Modification for Malt Wort Fermentability1

Edney, M. J.; Eglinton, J.; Collins, Helen; Barr, A. R.; Legge, W. G.; Rossnagel, B. G.

doi:10.1002/j.2050-0416.2007.tb00280.x

Cited by 30 publications

(20 citation statements)

References 14 publications

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“…We found out that values of dynamic viscosity were lower after fermentation and storing (Figs 1-4), due to the structural changes in wort during fermentation and storing. obtained results of dynamic viscosity are comparable with values presented by Edney et al (2007). The linear increasing progress can be observed at temperature dependencies of activation energy (Figs 5-8).…”

Section: Resultssupporting

confidence: 94%

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Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing

Hlaváč

Božíková

Cviklovič

2016

Acta Technologica Agriculturae

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This paper presents the results of wort dynamic viscosity and activation energy during fermentation. The effect of temperature and storing time on both parameters was investigated. Measurements were performed on two wort samples. The first sample was taken at the beginning of fermentation, and the second sample after three hours of fermentation. Both samples were also measured after three weeks of storing. Dynamic viscosity measurements were performed with a digital rotational viscometer Anton Paar DV-3P, the principle of which is based on the dependency of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of both analysed parameters on temperature. The temperature dependence of dynamic viscosity can be characterised by a decreasing exponential function, while in case of activation energy linear increasing characters were obtained. Longer fermentation and storing period caused a decrease in both analysed parameters, due to the structural changes in wort samples during fermentation and storing.

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Section: Resultssupporting

confidence: 94%

“…Some physical properties of beer are mentioned only. Edney et al (2007) stated that high viscosity and other factors can affect the fermentability of wort. They also found that the dynamic viscosity values of malt wort samples were in the range (1.42-2.01) mPa•s at 15 °C.…”

mentioning

confidence: 98%

Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing

Hlaváč

Božíková

Cviklovič

2016

Acta Technologica Agriculturae

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“…Modification has recently been recognized as an important driver of fermentability 11,19 . Thus it was not surprising that modification of Australian barley breeder's micro-malts was an important factor in predicting fermentability, as these breeders conventionally used a relatively short micro-malting schedule, designed to produce malts that were less modified, had higher levels of β-glucan and lower levels of FAN, but maximized the difference between breeders lines 6 .…”

Section: Prediction Of Fermentabilitymentioning

confidence: 99%

Refining the Prediction of Potential Malt Fermentability by Including an Assessment of Limit Dextrinase Thermostability and Additional Measures of Malt Modification, Using Two Different Methods for Multivariate Model Development

Evans

Dambergs

Ratkowsky

et al. 2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(1), 86-96, 2010Prediction of malt fermentability (apparent attenuation limit -AAL) by measurement of the diastatic power enzymes (DPE), α-amylase, total limit dextrinase, total β-amylase, β-amylase thermostability, and the Kolbach index (KI or free amino nitrogen -FAN) is superior to the conventional use of diastatic power (DP) alone. The thermostability of β-amylase is known to be an important factor in determining fermentability, thus the thermostability of the other relatively thermolabile enzyme, limit dextrinase, was investigated to determine if it was also useful in predicting fermentability. To facilitate this aim, methods were developed for a rapid and cost efficient assay of both β-amylase and limit dextrinase thermostability. Internationally important Australian and international malting varieties were compared for their total limit dextrinase and β-amylase activity and thermostability. Interestingly, the level of limit dextrinase thermostability was observed to be inversely correlated with total limit dextrinase activity. The prediction of malt fermentability was achieved by both forward step-wise multi-linear regression (MLR) and the partial least squares (PLS) multivariate model development methods. Both methods produced similar identifications of the parameters predicting wort fermentability at similar levels of predictive power. Both models were substantially better at predicting fermentability than the traditional use of DP on its own.The emphasis of this study was on the identification of predictive factors that can be consistently used in models to predict fermentability, because the model parameter estimates will subtly vary depending on mashing conditions, yeast strain/fermentation conditions and malt source. The application of these multivariate model development methods (PLS and MLR) enabled the identification of further potential fermentability predicting factors. The analyses divided the predictive parameters into those defined by DP enzymes and those associated with modification (KI, FAN, fine/coarse difference, wort β-glucan and friability). Surprisingly, limit dextrinase thermostability was not a substantial predictor of fermentability, presumably due to its negative correlation with total limit dextrinase activity. The application of these insights in the malting and brewing industries is expected to result in substantial improvements in brewing consistency and enable more specific quality targets for barley breeder's progeny selection cut-off limits to be more precisely defined.

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“…Sugars and free amino nitrogen (FAN) are decisive in the fermentability of worts during beer brewing (Hough et al, 1982;Briggs et al, 2004;Edney et al, 2007). Three major brewing properties of wort compared were: the reducing sugars, FAN and fermentability (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Comparison of the mashing and brewing potentials of crude extracts of Abrus precatorius, Burnatia enneandra and Cadaba farinosa

Nso¹

2013

J. Brew. Distilling

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The mashing and brewing potentials of crude extracts of three plants commonly used in Northern Cameroon to make starch gruels sweet were assessed using sorghum cultivar Safrari as an adjunct. Alpha-amylase activities of the extracts fluctuated between 18 and 122 U/g, while the diastatic power and the β-carboxypeptidase activities ranged between 83 and 123 WK, and 16 and 63 mg FAN/min/µL, respectively. A longer mashing time (180 min) was necessary to obtain higher yields of extracts. Extract obtained was 18.7 °P for malted Safrari, 14.6 °P for malted barley, and 9.5, 13.5 and 11.4 °P after mashing Safrari adjuncts with extracts from Abrus precatorius, Burnatia enneandra and Cadaba farinose, respectively. Similar levels of reducing sugars ranging between 60 and 65 g/L were obtained when mashing was carried out using A. precatorius, B. enneandra and crude extracts, but about 50 g/L were obtained for C. farinosa. Free amino nitrogen fluctuated between 56 and 72 mg/L for C. farinose and B. enneandra, respectively, but was as low as 17 mg/L for A. precatorius. Fermentability was low for the worts obtained after mashing Safrari adjuncts using the extracts of the three plants, as compared to the worts of malted sorghum cultivar Safrari and barley.

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Importance of Endosperm Modification for Malt Wort Fermentability1

Cited by 30 publications

References 14 publications

Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing

Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing

Refining the Prediction of Potential Malt Fermentability by Including an Assessment of Limit Dextrinase Thermostability and Additional Measures of Malt Modification, Using Two Different Methods for Multivariate Model Development

Comparison of the mashing and brewing potentials of crude extracts of Abrus precatorius, Burnatia enneandra and Cadaba farinosa

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