The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure

Evans, D. E.; Hamet, Marie A.G.

doi:10.1002/j.2050-0416.2005.tb00668.x

Cited by 23 publications

(10 citation statements)

References 15 publications

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“…Real attenuation (RA) is defined as:

R A = ((), O E - R E) true/ O E

where OE , original extract, represents the amount of extract before fermentation and RE , real extract, represents the amount of extract after fermentation while the apparent attenuation ( AA ) is defined as:

A A = ((), O E - A E) true/ O E

where AE , apparent extract, represents the amount of extract after fermentation. This last parameter is influenced by the ethanol content .…”

Section: Resultsmentioning

confidence: 99%

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Preliminary characterization of an Italian craft durum wheat beer

et al. 2014

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In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro‐breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection. The most widespread wheat cultivar used in Italy has been Senatore Cappelli, which is still grown in Sardinia and in some other regions. Bread produced with this type of wheat is characterized by a high protein content and good sensory properties. Owing to its origin, this cultivar is being considered for use in beer production. In this work, a Sardinian durum wheat beer was compared with two other wheat beers brewed in Europe (Germany and the Czech Republic). Standard beer chemical analyses, along with volatile and sensorial profiles, were used to characterize the Sardinian craft durum wheat beer. Copyright © 2014 The Institute of Brewing & Distilling

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“…Real attenuation (RA) is defined as:

R A = ((), O E - R E) true/ O E

A A = ((), O E - A E) true/ O E

where AE , apparent extract, represents the amount of extract after fermentation. This last parameter is influenced by the ethanol content .…”

Section: Resultsmentioning

confidence: 99%

“…where AE, apparent extract, represents the amount of extract after fermentation. This last parameter is influenced by the ethanol content (21).…”

Section: Physical-chemical Characterization Of Beersmentioning

confidence: 99%

Preliminary characterization of an Italian craft durum wheat beer

et al. 2014

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“…However, this extract production followed by a mini fermentation test is time consuming and expensive to conduct, is potentially biased due the following: yeast is used in its determination 10 , the accelerated conditions of fermentation differ from brewery practice, and the Congress mashing protocol 8 used for wort production is not typical of modern brewing protocols 25 . In addition, malting barley breeding programs require more malt than is practicable, particularly for early generation testing.…”

Section: Introductionmentioning

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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“…A summary of the key mash parameters of the MIM 65°C mash is reported in Table . The yeast used for determination of fermentability was Mauribrew L497 active dried yeast ( Saccharomyces cerevisiae , Mauri Yeast Australia Pty Ltd, Queensland, Australia) according to standard conditions . The MIM 65°C lautering efficiency test has previously been described as simply the volumetric measurement of the amount of wort separated in 25 min through a MN 722 filter paper with a defined porosity (Macherey‐Nagel GmbH, Germany).…”

Section: Methodsmentioning

confidence: 99%

Prediction of potential malt extract and beer filterability using conventional and novel malt assays

Cornaggia¹,

Evans

Draga³

et al. 2019

J. Inst. Brew.

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Colourimetric assays were used to measure the activities of six key hydrolases endogenous to barley: β‐glucanase, xylanase, cellulase, α‐amylase, beta‐amylase and limit dextrinase. The analysed barley malt samples were previously characterised by 27 conventional malt quality descriptors. Correlations between enzymatic activities and brewing parameters such as extract yield, fermentability, viscosity and filterability were investigated. A single extraction protocol for all six hydrolases was optimised and used for multi‐enzyme analysis using fully automatable assay formats. A regression analysis between malt parameters was undertaken to produce a relationship matrix linking enzyme activities and conventional malt quality descriptors. This regression analysis was used to inform a multi‐linear regression approach to create predictive models for extract yield, apparent attenuation limit, viscosity and filterability using the Small‐scale Wort rapId Filtration Test (SWIFT) and two different mashing protocols – Congress and a modified infusion mash at 65°C (MIM 65°C). It was observed that malt enzyme activities displayed significant correlations with the analysed brewing parameters. Both starch hydrolases and cell wall hydrolase activities together with modification parameters (i.e. Kolbach index) were found to be highly correlated with extract yield and apparent attenuation limit. Interestingly, it was observed that xylanase activity in malts was an important predictor for wort viscosity and filterability. It is envisaged that the automatable measurement of enzyme activity could find use in plant breeding progeny selection and for routine assessment of the functional brewing performance of malt batches. This analytical approach would also contribute to brewing process consistency, product quality and reduced processing times. © 2019 The Institute of Brewing & Distilling

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The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure

Cited by 23 publications

References 15 publications

Preliminary characterization of an Italian craft durum wheat beer

Preliminary characterization of an Italian craft durum wheat beer

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

Prediction of potential malt extract and beer filterability using conventional and novel malt assays

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