Title: Malted barley enzyme activity under optimum and process conditions from the scotch malt whisky industry
Abstract: Abstract The enzymes involved in the malting and mashing stages of malt whisky production act under changing conditions. Their actual activity is dependent upon their inherent properties and current process conditions and thus may differ from those observed under optimum conditions. A range of malted barley enzymes has been measured under optimal conditions and process conditions at different stages of malt whisky production. In laboratory mashing conditions, α- and β-glucosidases, α- and β-galactosidases, α- and β-mannosidases n -acetylglucosaminidase and arabinosidase were between 24–82% lower in activity in process conditions. Alpha-amylase was the same and β-xylosidase was little affected. In the mash tun, the residual reduction in activity was between 20.3–91.2% for most enzymes while β-glucosidase and α-mannosidase were largely unaffected. After a 34 h fermentation, the percentage reduction compared to the optimum conditions was between 10.4–95.4%.
Publication Year: 1996
Publication Date: 1996-07-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 14
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