The influence of first wort part and afterworts on saccharification of wort

Žigmund  Tóth; Štefan  Dráb; Helena  Frančáková; Miriam  Lí­šková; Jana  Návojská

doi:10.5219/114

Authors

Žigmund Tóth Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
Štefan Dráb Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
Helena Frančáková Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
Miriam Líšková Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra
Jana Návojská Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 01 Nitra

DOI:

https://doi.org/10.5219/114

Keywords:

malt, wort, first wort, afterwort, saccharification, volume

Abstract

Wort is a basic product of mashing, which forms the first intermediate in beer production and constitute the base of its final value. For qualitative value wort has the greatest impact grist per brew, which is a description of materials, they bring to brew extract and determine its the volume and concentration. The main component grist per brew for light and dark beers is stored pale malt and possibly a smaller proportion of adjuncts. The aim of our work was to assess the qualitative parameters of malt in terms of content extract and its impact on the amount of produced the first wort part and afterwort and their qualitative values expressed in % saccharification and volumes. We measured 3 types of malts with the content of the extract 75.2%, 76.1%, 77.2% in the original sample, which determined mainly reached saccharification of first part wort and other afterwort parts one and two. In terms attained of saccharification it was necessary to use on sparge of spent grains at afterwort number two only the amount of water, which would be not affect the total saccharification of wort and its qualitative parameters.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

BRANDAM, C., MEYER, X. M., PROTH, J., STREHAIANO, P., PINGAUD, H. 2003. An original kinetic model for the enzymatic hdydrolysis of starch during mashing. In Biochemical Engineering Journal,vol. 13, 2003, p. 43-52.

https://doi.org/ 10.1016/S1369-703X(02)00100-6

BRIGGS, D. E., BOULTON, CH. A., BROOKES, P. A., STEVENS, R. 2004. Brewing Science and Practice,Boca Raton : CRC Press, 2004. ISBN 0-8493-2547-1.

DURAND, G. A., CORAZZA, M. L., BLANCO, A. M., CORAZZA, F. C. 2009. Dynamic optimization of the mashing process. In Food Control, vol. 20, 2009, no. 12, p. 1127-1140.

http://www.sciencedirect.com/scidirimg/clear.gifhttps://doi.org/10.1016/j.foodcont.2009.03.004

CHLÁDEK, L. 2007. Pivovarnictví. Praha: Grada Publishing, 2007, 207 p. ISBN 978-80-247-1616-9.

JONES, B. L. 2005. Endoproteases of barley and malt. In Journal of Cereal Science, vol. 42, 2005, p. 139-156.

https://doi.org/10.1016/j.jcs.2005.03.007

KOSAŘ, K., PROCHÁZKA, S. 2000. Technologie výroby sladu a piva. Brno : VÚPS, 2000. 398 p. ISBN 80-902658-6-3.

KUNZE, W. 1999. Technology of Brewing and Malting, 2nd edition, VLB Berlin, Germany 1999, ISBN 3-921 690-49-8.

LEJSEK, T., ŤOPKA, P. 1991. Stroje a zařizení pro učební odbor biochemik-biochemička se zaměřením pro výrobu piva a sladu. Praha: Institut výchovy a vzdělávaní MZe ČR, 1991, 194 p.

MONTANARI, L., FLORIDI, S., MARCONI, O., TIRONZELLI, M., FANTOZZI, P. 2004. Effect of mashing procedures on brewing. In European Food Research and Technology, vol. 221, 2005, no. 1-2, p. 175-179.

https://doi.org/10.1007/s00217-005-1166-8

MOUSIA, Z., BALKIN, R. C., PANDIELLA, S. S., WEBB, C. 2003. The effect of milling parameters on starch hydrolysis of milled malt in the brewing process. InProcess Biochemistry, vol. 39, 2003, p. 2213-2219.

https://doi.org/10.1016/j.procbio.2003.11.015

NARZISS, L. 1992. Die Bierbrauerei, Band II: Die Technologie der Würzebereitung, 7th ed. Ferdinand Enke Verlag, Stuttgart, 1992.

O’ROURKE, T. 1996. Brewing. In Industrial enzymology. New York: Stockton Press, 1996. ISBN0-333-59464-9.

ŤOPKA, P., ŤOPKA, P. ml, 2000. Vystírání a Rmutování. In KOSAŘ, K., PROCHÁZKA, S. 2000.Technologie výroby sladu a piva. Brno : VÚPS, 2000. p. 174 – 189. ISBN 80-902658-6-3.

WILLAERT, R. 2007. The Beer Brewing Process: Wort Production and Beer Fermentation. In HUI, Y. H., CHANDAN, R. C., CLARK, S., CROSS, N. A., DOBBS, J. C., SHIMONI, E., SINHA, N., SMITH, E. B., SURAPAT, S., TOLDRÁ, F., TITCHENAL, A. 2007. Handbook of Food Products Manufacturing. Hoboken : Wiley, 2007. p. 444-452. ISBN 978-0-470-12524-3.

WUNDERLICH, S., BACK, W. 2009. Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria. In Beer in Health and Disease Prevention. Burlington : Elsevier, 2009, ISBN 978-0-12-373891-2.