Impacts of malt protein removal on yeast fermentation efficiency. Issue 1 (7th October 2022) - Xu, Nan
Abstract: The effects of malt protein removal by Neutrase using Canadian and French commercial malts (Malt 1 and Malt 2) on mashing efficiency, and production of violate compounds during fermentation were determined using high performance liquid chromatography (HPLC), headspace‐solid‐phase microextraction coupled with gas chromatography–mass spectrometry analysis (HS‐SMPE‐GC–MS). HPLC results showed that for Malt 1 containing lower free‐ and total‐β‐amylase but higher α‐amylase enzyme activity, Neutrase significantly increased the content of maltose, glucose and maltotriose, whereas for Malt 2, only glucose content increased. For Malt 1, the increased glucose/maltose ratio after Neutrase addition led to higher ethanol concentration than that with no Neutrase (4.06% vs. 2.09%), whereas for Malt 2, no significant differences were observed (2.92% vs. 3.09%). HS‐SPME‐GC–MS showed that for Malt 1 and Malt 2, Neutrase not influenced the violate compounds composition, whereas reduced their contents. This suggests that malt protein removal by Neutras e impairs the production of volatile compounds. Abstract : Malt protein removal by Neutrase increased fermentable sugar content and ethanol concentration; while, had non‐significant influence on the violate compounds composition of beer.