Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore.
Nestlé R&D Center (Pte) Ltd, 29 Quality Road, Singapore, 618802, Singapore.
Appl Microbiol Biotechnol. 2019 Feb;103(3):1059-1067. doi: 10.1007/s00253-018-9537-9. Epub 2018 Dec 4.
Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort-a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.
大麦芽是酵母在传统啤酒酿造中使用的可发酵糖的主要来源，但近年来，它的使用已越来越多地被未发芽的大麦和其他生谷物辅料所取代。生料的使用主要是出于经济驱动，通过减少对麦芽加工及其相关成本的依赖，提高了可持续性。然而，生料的使用，尤其是高比例的使用，需要对酿造工艺进行修改，以适应麦芽酶的缺乏以及麦芽和生料在结构和化学成分上的差异。本文描述了生产全麦芽啤酒的传统麦芽和酿造工艺，比较了当使用生大麦或其他谷物生产麦芽汁（酵母代谢的可发酵提取物的溶液，并转化为啤酒）时，这些工艺，即粉碎和糖化的修改，并讨论了内源性麦芽酶的活性和商业酿造酶制剂的使用，这使得高辅料酿造成为可能。
