Evaluation of the effectiveness of enzyme preparations to improve the quality characteristics of brewing barley malt

Federal State Budgetary Educational Institution of Higher Education Russian Biotechnological University, Moscow, 125080, Russian Federation

^* Corresponding author: dkarpenko.65@gmail.com

Abstract

The feasibility and effectiveness of using a multienzyme composition to improve the quality characteristics of brewing barley malt was assessed. It included the enzyme preparations ViscoSEB HTX, SEBPro XL and SEBrew AT Plus. Enzyme treatment was carried out at the steeping stage, using a solution of a mixture of the above enzyme preparations as the last steeping water. The quality of freshly sprouted malt was assessed by determining the moisture content and amylolytic capacity. It was found that the use of the multienzyme composition ensured the values of the controlled characteristics of the experimental variant at the control level or higher. The greatest increase under the experimental conditions was recorded for the amylolytic capacity - by 23% compared to the control. It was found that the extractivity of freshly sprouted malt in the experimental variant increased by 4%. It was determined that the percentage of sprouted grains and the content of amino nitrogen in the experimental and control samples were almost equal. Based on the presented data, a conclusion was made about the prospects of using the multienzyme composition of the specified composition to improve the quality indicators of barley brewing malt and the advisability of continuing research in the chosen direction.