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Application of enzymes in Brewing.

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Application of enzymes in Brewing Introduction Enzymes are commonly used in our every day lives and are taken for granted they are used in such things as baking, detergents, food manufacture, fruit juice, oil and fat synthesis, pharmaceuticals, protein production, starch and sugar production, wine making and what I'm looking at, which is brewing. I'm looking at the amount of naturally occurring and introduced enzymes in the brewing of beer. I am going to look at how they are used at what part they play in the process of Brewing Enzymes in Brewing The processes involved in brewing are very heavily dependant upon the action of a variety of natural and added enzymes. The principle steps which involve added enzymes are the mashing and conditioning stages: Malting The major raw material of beer brewing is barley malt. ...read more.


There is also a loss in enzyme activity during kilning. Mashing Mashing involves heating the ground malt in water to extract and hydrolyse starches to fermentable sugars. Mashing is carried out by two general processes: Infusion mashing, where the mash is held at 65o C. Decoction mashing, where the temperature is gradually raised. During mashing, amylases hydrolyse the starches to produce fermentable sugars together with "limit dextrins". These are the result of the inability of the amylases to hydrolyse the branch points in the starch and they persist in the final beer where they give both body. Alpha and beta amylases are often added at this point in order to boost the natural enzyme content. In the production of certain types of beer, such as "light" beers, it is desirable to degrade these limit dextrin's to produce a beer with a higher alcohol and lower carbohydrate content. ...read more.


The process must be carefully controlled or excess proteolysis will occur, altering other properties of the beer such as foaming and head retention. Other enzymes are sometimes added to beer, such as glucoamylase which is used after primary fermentation to degrade limit dextrin's resulting in maximum alcohol content and a sweeter beer. Enzymes are added to beer as soluble additives, but some work has been done with continuous conditioning based upon immobilised enzymes. This has yet to make any commercial impact. Conclusion In conclusion Enzymes are vital in all the different stages of the brewing process from the start to the finished product. There are a large amount of enzymes that are used and occur naturally in process. Without them beer wouldn't exist and the different use of enzymes along with other factors gives different beers there individual strength and taste which draws people with all different tastes to the pup every weekend. ...read more.

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