Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles

Abstract

Fermentability is an important trait for the brewing industry. Current industry methods lack the predictive capacity to accurately estimate how well a wort will ferment in the brewhouse. Wort from two mashing styles (high-temperature infusion and low-temperature ramping), and under varying grist to liquor (G:L) ratios, were produced and the differences in maltose, maltotriose and glucose were measured. The two mashing styles showed differences in original extract (Plato) values between the G:L ratios with a 1:2 G:L having the highest original extract. Maltose was the most abundant sugar in all sample types. All worts were scanned using Fourier transform infrared (FTIR) and the spectra also showed differences between the original extract and final extract with most of the changes around the spectral region associated with carbohydrates, a result of sugar utilization by the yeast. FTIR calibrations for extract and fermentable sugars all had r 2 values >0.98, with ratio of standard error of prediction to standard deviation >5. The results indicated changing fermentable sugar levels, thus making a prediction of fermentability possible. The FTIR also provided a rapid measure of changes in the fermentable sugar profile, which could assist maltsters and brewers in monitoring malt and beer quality.

Effect of varying starch properties and mashing conditions on wort sugar profiles

“…In contrast, there was a significant difference in the total fermentable sugars produced (g/L) between mash types (MIM 304.5 g/L, Congress 229.1 g/L), owing to the differences in dilutions of the mashes, as well as temperatures and times between the two regimes. These differences agree with previous reports . There was no difference between the barley varieties for wort sugars (Table ).…”

“…The mobile phase was 70% (v/v) acetonitrile at a rate of 1 mL/min. Individual sugar standard solutions at appropriate concentrations were used .…”

The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)

“…In addition, this study did not attempt to measure starch or its composition (amylose: amylopectin, branching, etc) which is an emerging measure of barley and malt quality. Future studies would be expected to include these parameters once the importance of these parameters is understood in terms of brewing functionality . Finally, this investigation supports the contention that barley brewing is commercially possible and that barley with higher protein content has the capacity to produce beer that would meet the quality expectations of brewers.…”

Molecular brewing: Molecular structural effects involved in barley malting and mashing

“…Mashing is the process whereby ground malted barley is mixed with hot water, leading to starch hydrolysis by malting-activated enzymes. The key change is the degradation of gelatinized carbohydrates (mainly starch) to produce fermentable sugars (Fox, 2016). Mashing is followed by a boiling stage to deactivate amylases, while hops are added for flavour and aroma.…”

“…Mashing is followed by a boiling stage to deactivate amylases, while hops are added for flavour and aroma. The result, termed hopped wort, is then ready for yeast fermentation to produce alcohol from fermentable sugars (FSs) (Fox, 2016).…”