Laus Andreas, Zarnkow Martin, Gastl Martina, Jacob Fritz
Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising-Weihenstephan, Freising, Germany.
Compr Rev Food Sci Food Saf. 2025 Sep;24(5):e70239. doi: 10.1111/1541-4337.70239.
Brewing begins with milling of malt or grain to expose the starchy endosperm. The degree of milling affects the surface of the starch granules, which influences gelatinization and the action of enzymes, especially that of β-amylase. Excessive comminution can lead to lautering problems and undesirable leaching of substances. During mashing, which is the decisive step in beer production, malt components are converted into soluble forms by enzymatic degradation, and long-chain starch molecules are particularly affected. Enzymes, such as amylases, play a key role in this process, and their activity is influenced by temperature, pH, and ion content. Recent studies have shown that lower mashing temperatures may be favorable for these enzymes in new grain varieties. Innovations in mashing systems, including continuous mashing and combined crushing and mashing processes, aim to save time and energy and increase yield, with hydrodynamic cavitation showing promise for increasing enzyme activity. This review is focused on the impact of milling techniques, mashing conditions, and technological innovations on enzymatic activity and overall brewing efficiency, providing insights into optimizing beer production processes. In this context, the review consolidates current research on the interplay between comminution and mashing, explores its impact on enzymatic efficiency, and assesses emerging integrated technologies. This is essential for advancing both academic research and innovation in industrial brewing, and new insights in milling and mashing processes as well as engineering advancements can be concluded.
酿造始于麦芽或谷物的研磨，以暴露含淀粉的胚乳。研磨程度会影响淀粉颗粒的表面，进而影响糊化以及酶（尤其是β-淀粉酶）的作用。过度粉碎会导致过滤问题以及物质的不良浸出。在糖化过程中（这是啤酒生产中的决定性步骤），麦芽成分通过酶促降解转化为可溶形式，长链淀粉分子受到的影响尤为显著。淀粉酶等酶在这一过程中起关键作用，其活性受温度、pH值和离子含量的影响。最近的研究表明，较低的糖化温度可能对新谷物品种中的这些酶有利。糖化系统的创新，包括连续糖化以及联合粉碎和糖化工艺，旨在节省时间和能源并提高产量，水力空化在提高酶活性方面显示出前景。本综述聚焦于研磨技术、糖化条件和技术创新对酶活性及整体酿造效率的影响，为优化啤酒生产工艺提供见解。在此背景下，该综述整合了当前关于粉碎与糖化相互作用的研究，探讨其对酶促效率的影响，并评估新兴的集成技术。这对于推动工业酿造的学术研究和创新至关重要，并且可以得出关于研磨和糖化过程以及工程进展的新见解。
