Enzymes, Extracts, Other Session
Birgit Schnitzenbaumer, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
Co-author(s): Jean Titze and Elke Arendt, School of Food and
Nutritional Sciences, National University of Ireland, University College
Cork, Cork, Ireland
ABSTRACT: Brewing with unmalted sorghum involves the
addition of exogenous enzymes such as alpha-amylase, beta-amylase,
protease, and hemicellulase. High levels of commercial enzymes usually
improve both extract content and processability of sorghum worts.
However, a balance between product quality and production costs has to
be established. The aim of this study was to optimize the application of
commercial enzymes during mashing (infusion process) when replacing
various levels of barley malt with unmalted sorghum. For this purpose,
Nigerian white sorghum was fully characterized using standard methods
specified by the Mitteleuropäische Brautechnische Analysenkommission,
European Brewery Convention, or American Society of Brewing Chemists, as
well as lab-on-a-chip capillary electrophoresis and scanning electron
microscopy. The optimization of exogenous enzymes added to mashes
containing up to 40% sorghum was achieved by monitoring rheological
behavior during mashing using a Physica MCR rheometer. In addition,
laboratory-scale mashing trials were carried out applying the optimized
enzyme treatment for determining the quality of worts produced with
various levels of sorghum adjunct. All analyses were done in triplicate.
It has been revealed that the application of a Physica MCR rheometer
for optimizing the addition of commercial enzymes to sorghum mashes is
highly successful. The optimized use of exogenous enzymes in brewing has
not only the ability to significantly improve the quality and
processability of mashes and worts containing up to 40% unmalted
sorghum, but also to significantly reduce the production costs of beer
brewed with commercial enzymes.
Birgit Schnitzenbaumer
successfully completed an apprenticeship as assistant tax consultant and
worked in this job full-time before she studied brewing and beverage
technology at the Technical University of Munich in Weihenstephan,
Germany. During her studies, she completed several internships in
breweries and did her master’s thesis on the effect of malting on the
protein profile of proso millet (Panicum miliaceum L.) at the
School of Food and Nutritional Sciences of the University College Cork,
Ireland. Birgit graduated with a Dipl.-Ing. (M.S.) in brewing and
beverage technology in 2009 and started her Ph.D. project on the
application of novel and industrial enzymes when brewing with unmalted
cereals at the University College Cork in November 2009.
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