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Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and malt

机译：渗透压剂浓度作为评估麦芽汁和麦芽发酵能力的指标的验证和应用

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摘要

The objective was to develop a new simple and quick approach to predict fermentability, based on osmolyte concentration (OC). Eight malts were assayed for diastatic power, starch-degrading enzymes [α-amylase, β-amylase and limit dextrinase (LD)] and malt OC (MOC). All malts were mashed to determine wort OC (WOC), real degree of fermentation (RDF) and sugar contents in a small-scale mashing protocol. The results showed that MOC was correlated with malt (/-amylase, LD, the resultant WOC, RDF and fermentable sugar (r = 0.813,0.762,0.795, 0.867,0.744, respectively), suggesting that MOC was discriminating in predicting levels of malt amylolytic enzymes, wort sugar and RDF without the mashing and fermentation process. Moreover, WOC showed stronger correlations with malt (/-amylase, LD, RDF and fermentable sugars (r = 0.796,0.841,0.884,0.982, respectively), suggesting that WOC can be used to quickly predict wort sugar contents and RDF without a fermentation step. Furthermore, the effects of mashing temperature and duration on WOC, RDF and sugar contents are discussed. Adjusting mash temperature to 65℃ or extending the mash duration dramatically increased RDF and WOC, whereas malt extract was relatively stable. Similarly, WOC showed significant correlations with RDF and fermentable sugars (r = 0.912 and 0.942, respectively), suggesting that WOC provides a simple and reliable tool to assist brewers to optimize mash parameters towards the production of ideal wort fermentability. In conclusion, the ability of OC to predict malt fermentability and sugar content allows brewers to keep better control of fermentability in the face of variation of malt quality, and to quickly adjust mashing conditions for the consistency of wort fermentability.
机译：目的是开发一种新的简单而快速的方法来根据渗透压浓度（OC）预测发酵能力。分析了八种麦芽的抗癌能力，淀粉降解酶[α-淀粉酶，β-淀粉酶和极限糊精酶（LD）]和麦芽OC（MOC）。将所有麦芽捣碎，以小规模捣碎方案确定麦芽汁OC（WOC），真实发酵度（RDF）和糖含量。结果表明，MOC与麦芽相关（α-淀粉酶，LD，生成的WOC，RDF和可发酵糖（分别为r = 0.813,0.762,0.795，0.867,0.744）），表明MOC在预测麦芽水平方面具有区别淀粉酶，麦芽糖和RDF无需糖化和发酵过程；此外，WOC与麦芽（α-淀粉酶，LD，RDF和可发酵糖之间的相关性更强（分别为r = 0.796、0.841,0.884、0.982），表明WOC无需发酵步骤即可快速预测麦芽汁中的糖含量和RDF，探讨糖化温度和糖化时间对WOC，RDF和糖含量的影响，将糖化温度调节至65℃或延长糖化时间可显着提高RDF和WOC相对稳定，而麦芽提取物则与RDF和可发酵糖显着相关（分别为r = 0.912和0.942），这表明WOC提供了一种简单而可靠的辅助工具t酿酒商可以优化糖化液参数，以实现理想的麦芽汁可发酵性。总之，OC预测麦芽发酵能力和糖含量的能力使酿酒商可以在麦芽质量变化的情况下更好地控制发酵能力，并迅速调整糖化条件以确保麦芽汁发酵能力的一致性。

著录项

  • 来源
    《Journal of the Institute of Brewing》 |2017年第4期|488-496|共9页
  • 作者

    Shumin Hu; Wei Fan; Jianjun Dong; Hua Yin; Junhong Yu; Jia Liu; Shuxia Huang; Shuli Huang; Cui Zhang;

  • 作者单位

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People's Republic of China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    malt; osmolyte concentration; amylolytic enzymes; wort sugars; real degree fermentation;

    机译：麦芽;渗透液浓度淀粉分解酶;麦芽糖真度发酵;

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