Optimization of Beer Brewing by Monitoring ?-Amylase and ?-Amylase Activities during Mashing

(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. this study, novel enzymatic assay format was used to investigate activities of ?-amylase and ?-amylase during different profiles, with aim use it as tool for optimizing production time an existing industrial process; (2) Methods: Lab-scale mashings eight time-temperature programs two pilot brews were analyzed terms activity, sugar composition, alcohol by volume final beer, FAN others; (3) Results: A 20-min (out original 73-min program) achieved selecting temperature profile which maintained higher activity than original, without affecting wort composition fermentability, or ethanol concentration foam stability beer. (4) Conclusions: method is presented can be optimize their profiles based on monitoring activities.