Benucci Ilaria, Mazzocchi Caterina, Lombardelli Claudio, Esti Marco
Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
Foods. 2022 Dec 23;12(1):77. doi: 10.3390/foods12010077.
The development of green and sustainable biotechnological approaches for preventing chill haze formation is currently under investigation. In this preliminary study, laccase and tannase (pure or combined) were applied as phenolic-degrading enzymes during two crucial brewing steps (i. post-mashing and ii. before the yeast inoculum). In post-mashing and irrespective of the dosage applied (100 μL/L or 1 mL/L), tannase-based treatment ensured the complete removal of haze active (HA) phenols, which was proved by the full prevention of chill haze (about 1 EBC vs. 22 EBC in the control sample). Before yeast inoculum for the alcoholic fermentation, the removal of haze active phenols and the prevention of chill haze were both tannase-dosage-dependent (15 and 2 EBC for the lowest and the highest dosages, respectively) although they failed to completely break down the HA phenols. This biotechnological approach did not significantly affect the chromatic properties of treated beer.
目前正在研究开发用于防止冷雾形成的绿色可持续生物技术方法。在这项初步研究中，漆酶和单宁酶（纯酶或复合酶）在两个关键酿造步骤（i.糖化后和ii.接种酵母前）中用作酚类降解酶。在糖化后，无论使用何种剂量（100μL/L或1mL/L），基于单宁酶的处理都能确保完全去除冷雾活性（HA）酚类，这通过完全防止冷雾得到证明（对照样品约为22 EBC，处理后约为1 EBC）。在酒精发酵接种酵母前，去除冷雾活性酚类和防止冷雾形成均取决于单宁酶的剂量（最低和最高剂量分别为15和2 EBC），尽管它们未能完全分解HA酚类。这种生物技术方法对处理后啤酒的色泽特性没有显著影响。
