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首页> 外文期刊>Journal of the Institute of Brewing >Effect of Amyloglucosidase on Wort Composition and Fermentable Carbohydrate Depletion in Sorghum Lager Beers
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Effect of Amyloglucosidase on Wort Composition and Fermentable Carbohydrate Depletion in Sorghum Lager Beers

机译：淀粉葡萄糖苷酶对高粱啤酒麦汁组成和可发酵碳水化合物消耗的影响

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摘要

A three-factorial experiment with a level of confidence of P < 0.05 was performed to study fermentable carbohydrate depletion and ethanol production during 144 h fermentations of lager beers produced with barley malt (BM), sorghum malt (SM), refined maize (MZ) or waxy sorghum (WXSOR) grits treated during mashing with or without amyloglucosidase (AMG). The percentage glucose, maltose and maltotriose, based on total fermentable carbohydrates for the BM wort was 20, 68 and 13% and for the SM wort 35, 48 and 17% respectively. Treatment with AMG increased wort glucose from 9.3 to 24.5 g/L wort and total fermentable sugar equivalents, expressed as g glucose/L, from 59.2 to 72.6 g/L wort. The SM worts had approximately 50% more glucose and 40% less initial maltose content respectively compared to the BM worts. The WXSOR grits produced worts and beers with similar properties to those produced from the MZ adjuncts. AMG addition led to a >2.5 fold increment in wort glucose and 23% in total fermentable carbohydrate content. Linear regression analysis determined that the consumption rate of fermentable carbohydrates during fermentation followed first order reaction kinetics. Depletion times to reach 50% of the initial concentrations of glucose, maltose and maltotriose were 49, 128 and 125 h, respectively, clearly indicating that the fermenting yeast preferred glucose. Maltose and maltotriose depletion times of the AMG treated worts were significantly faster and lower, respectively, when compared with the untreated worts. At the end of the fermentation, the BM beers contained higher ethanol levels (5.1% v/v) than the SM beers (3.9% v/v). For AMG treated beers, no significant differences in ethanol content were observed among samples mashed with BM and beers produced from SM and MZ grits. The results demonstrated that AMG could be used to increase the initial concentration of glucose and total fermentable carbohydrates thus decreasing dextrin levels, especially from sorghum mashes.
机译：进行了三项置信度为P <0.05的实验，研究了用大麦芽（BM），高粱芽（SM），精制玉米（MZ）生产的大啤酒144 h发酵过程中可发酵碳水化合物的消耗和乙醇的产生。糖化过程中使用或不使用淀粉葡糖苷酶（AMG）或蜡状高粱（WXSOR）粗粉。基于总的可发酵碳水化合物，BM麦芽汁中葡萄糖，麦芽糖和麦芽三糖的百分比分别为20％，68％和13％，而SM麦芽汁中分别为35％，48％和17％。 AMG处理使麦芽汁葡萄糖从9.3克/升麦芽汁增加到24.5克/升，总可发酵糖当量（以克葡萄糖/升表示）从59.2克/ L麦芽汁增加到72.6克/升。与BM麦芽汁相比，SM麦芽汁分别具有大约50％的葡萄糖和40％的初始麦芽糖含量。 WXSOR沙砾产生的麦芽汁和啤酒具有与MZ添加剂产生的麦芽汁和啤酒相似的特性。 AMG的添加导致麦芽汁葡萄糖增加> 2.5倍，可发酵碳水化合物总量增加23％。线性回归分析确定发酵过程中可发酵碳水化合物的消耗速率遵循一级反应动力学。达到葡萄糖，麦芽糖和麦芽三糖初始浓度的50％的耗竭时间分别为49、128和125小时，这清楚表明发酵酵母​​偏爱葡萄糖。与未处理的麦芽汁相比，AMG处理过的麦芽汁的麦芽糖和麦芽三糖消耗时间分别明显更快和更低。在发酵结束时，BM啤酒的乙醇含量（5.1％v / v）高于SM啤酒（3.9％v / v）。对于经AMG处理的啤酒，在用BM捣碎的样品以及由SM和MZ粗砂生产的啤酒中，乙醇含量没有观察到显着差异。结果表明，AMG可用于增加葡萄糖和所有可发酵碳水化合物的初始浓度，从而降低糊精含量，尤其是高粱泥中的糊精含量。

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