Activity of Proteolytic Enzymes During Malting and Brewing

Authors

  • Karolína Benešová Research Institute of Brewing and Malting, Plc., Malting Institute Brno, 7 Mostecká, 614 00 Brno, Czech Republic
  • Sylvie Běláková Research Institute of Brewing and Malting, Plc., Malting Institute Brno, 7 Mostecká, 614 00 Brno, Czech Republic
  • Renata Mikulíková Research Institute of Brewing and Malting, Plc., Malting Institute Brno, 7 Mostecká, 614 00 Brno, Czech Republic
  • Zdeněk Svoboda Research Institute of Brewing and Malting, Plc., Malting Institute Brno, 7 Mostecká, 614 00 Brno, Czech Republic

DOI:

https://doi.org/10.18832/kp201701

Keywords:

proteolytic enzymes, barley, malt

Abstract

Malting is controlled germination of barley grain under certain conditions to the time of grain modifi cation and it is a key process of the brewing and distilling industries. The aim of malting is to produce from barley malt containing the necessary enzymes, aroma and color substances needed for the production of a certain type of beer. An important part of this process is the activity of proteolytic enzymes, not only during the degradation of storage proteins but also in other aspects of the germination process, for example activation of other enzymes. Grain modifi cation is an important criterion for the quality of produced malts and subsequently the quality and specifi c characteristics of different types of beers.

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Published

2017-02-10

How to Cite

Benešová, K., Běláková, S., Mikulíková, R., & Svoboda, Z. (2017). Activity of Proteolytic Enzymes During Malting and Brewing. KVASNY PRUMYSL, 63(1), 2–7. https://doi.org/10.18832/kp201701

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Articles