Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges

Abstract The basic step in beer production is mashing, during which insoluble starch chains, and to a lesser extent cell walls proteins are broken down by enzymatic hydrolysis. Since the beginning of modern brewing process there have been empirical studies into optimum effective temperatures corresponding enzymes, mashing has carried out accordingly. resulting resting proteolysis, cytolysis amylolysis with maltose saccharification rest, now rarely changed, only being adapted properties raw materials used limited extent. New varieties barley other breweries, as well processes malting plants, ensure better enzyme potential optimized malt gelatinization temperatures. aim this paper determine activity mashing. For purpose, isothermal was used, i.e., constant temperature over entire period. obtained worts were analyzed for attributes extract, final attenuation, β-glucan, total nitrogen, free amino viscosity, pH sugar composition individual acids. change these indicates malt.