Lautering Performance Prediction from Malt by Combining Whole Near-Infrared Spectral Information with Lautering Process Evaluation as Reference Values

Holtz, C.; Krause, Daniel; Hussein, Mostafa; Gastl, Martina; Becker, Thomas

doi:10.1094/asbcj-2014-0717-01

Cited by 5 publications

(3 citation statements)

References 31 publications

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“…They were able to determine a significant correlation to the b-glucan (r ¼ 0.84), arabinoxylan (r ¼ 0.54) and viscosity (r ¼ 0.89) of an isothermal wort (65 Ccomparable mashing procedure to the one applied in this article), whereas the polysaccharides measured in a Congress mash had no correlation. In comparison, Holtz et al [38] showed that solely malt b-glucan content does not provide reliable information for the lautering process. Their pilot trials showed that good lautering was possible, even though the b-glucan content of the malt (370 mg/L) was increased.…”

Section: Discussionmentioning

confidence: 99%

Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation

Gastl

Kupetz

Becker

2020

Journal of the American Society of Brewing Chemists

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The cytolytic malt criteria viscosity and b-glucan are used as an integral part of routine laboratory control measures to classify the malt modification level and to ensure good processability. Part one of this two-part publication demonstrated that barley varieties with high cytolytic modification along with low b-glucan content tend to have a higher content of usually unconsidered water-soluble arabinoxylan. This study investigated the arabinoxylan molar mass distribution and its impact on processability. In order to observe the impact of arabinoxylans on separation processes in the brewhouse, lautering tests of different modified malt types were performed. The results suggest that in contrast to their lower b-glucan content, highly modified malt types had a higher average arabinoxylan content (767 mg/L) than medium modified samples (710 mg/L). Furthermore, differentiation of arabinoxylan molar mass resulted in a higher molar mass of 14-34% above 50 kDa in these samples. In terms of processability, flux through the spent grain cake was mainly influenced by wort viscosity (r¼-0.621, p < 0.01), although arabinoxylan had little influence on the viscosity. However, 53% of highly modified malt samples had a flux of less than 4 L/h Â m 2 (average value) despite low b-glucan levels. A principal component analysis identified arabinoxylans as the main driving force in connection with the permeability through the filter cake, whereby especially highly modified barley varieties (60%) were affected. Arabinoxylans may have a decisive effect, so it is not only b-glucan as a structural cell wall substance and present viscosity that should be considered as determining quality characteristics.

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Section: Discussionmentioning

confidence: 99%

Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation

Gastl

Kupetz

Becker

2020

Journal of the American Society of Brewing Chemists

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“…There are numerous reports for using NIR or MIR to predict malt extract in malt from a standard laboratory mash [6,7,[60][61][62][63] but other reports using industry style mash show NIR and MIR can also be calibrated for wort Plato or Brix [64][65][66][67] which are more common brewing nomenclature. Through it has been shown, using partial least squares-discriminant analysis (PLS-DA), it was possible to predict lautering efficiency [68]. Clearly, all these studies, using different malts, mashing conditions and infrared instrumentation show the potential of measuring the total amount of solubilized components in wort.…”

Section: Mashingmentioning

confidence: 99%

The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy

Fox

2020

Applied Sciences

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Brewing is an ancient process which started in the middle east over 10,000 years ago. The style of beer varies across the globe but modern brewing is very much the same regardless of the style. While there are thousands of compounds in beer, current methods of analysis rely mostly on the content of only several important processing parameters such as gravity, bitterness, or alcohol. Near infrared and mid infrared spectroscopy offer opportunities to predict dozens to hundreds of compounds simultaneously at different stages of the brewing process. Importantly, this is an opportunity to move deeper into quality through measuring wort and beer composition, rather than just content. This includes measuring individual sugars and amino acids prior to fermentation, rather than total °Plato or free amino acids content. Portable devices and in-line probes, coupled with more complex algorithms can provide real time measurements, allowing brewers more control of the process, resulting in more consistent quality, reduced production costs and greater confidence for the future.

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“…Each spectrum was recorded in three different sample beakers to support the robustness of the calibration model. Investigating on sample shape (full corn, milled), the resolution and number of scans as well as the choice of different malt specification and the reference measurement can be found in Holtz et al [15].…”

Section: Nir Spectramentioning

confidence: 99%

NIR and PLS discriminant analysis for predicting the processability of malt during lautering

Krause

Holtz

Gastl

et al. 2014

Eur Food Res Technol

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Lautering Performance Prediction from Malt by Combining Whole Near-Infrared Spectral Information with Lautering Process Evaluation as Reference Values

Cited by 5 publications

References 31 publications

Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation

Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation

The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy

NIR and PLS discriminant analysis for predicting the processability of malt during lautering

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