Testing the use of enzyme preparations to improve the quality characteristics of brewing barley malt under conditions close to production conditions

Federal State Budgetary Educational Institution of Higher Education Russian Biotechnological University, Department of Fermentation Technology and Winemaking, Moscow, 125080, The Russian Federation

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Abstract

The study tested individual enzyme preparations ViscoSEB HTX, SEBPro XL, and SEBrew AT, and their combinations - multienzyme compositions (MEC) of varying compositions - under conditions similar to production conditions. The results of enzymatic treatment, which was carried out at the steeping stage, were determined; a solution of the aforementioned enzyme preparations or MEC based on them was used as the final steeping water. The quality of dry malt was analyzed, assessed by determining moisture content, amylolytic capacity, total and soluble protein content, Kolbach index, friability, vitreousness, fine extract filtration time, saccharification time in the grain, and color, FAN content, ß-glucans, and pH in the laboratory wort. The use of individual preparations was found to be insufficiently effective. It was revealed that the use of MEC of varying compositions allowed for improvement of most of the monitored parameters. It was determined that the best results were achieved using MEC of all three preparations in a 1:1:1 ratio. It was found that its use increased extract by 1.5%, diastatic power by 10%, Kolbach index by 5%, FAN concentration in wort by 3.3%, and decreased ß-glucan concentration in wort by 13%. The potential of using MEC of this composition for improving the quality of light barley brewing malt is substantiated.