USE OF ENZYMES IN THE BEER PRODUCTIONJournal: International journal of ecosystems and ecology science (IJEES) (Vol.3, No. 1)
Publication Date: 2013-01-10
Authors : Arsim Elshani Renata Kongoli;
Page : 151-154
Keywords : enzyme; starch; amylase; amylopectin; degradation; beer.;
Beer and wine are two spirits that have been part of our social life for thousands of years. Both these drinks are produced by fermentation of sugars by yeast. Wine is based in grapes and beer in barley traditionally. Grapes that mature after holding the necessary sugars for fermentation, while we have barley starch content that must be broken down into sugars before yeast ferments to produce alcohol. From this traditional beers contain additional step in comparison with the production of wine, named malt in which the enzymes needed for degradation of starch to fermentable sugars. Also enables improving the quality of beer with commercial enzymes, avoiding the bitter taste. Also comes in focus the concerns of the release of CO2 gas from industrial production of beer. With the use of exogenous enzymes can extract than by raw materials, can be used with many seeds of unmalted saving considerable amount of energy and transport. Alternative production processes for manufacturing beer to wine and beer with higher productivity and reduced amounts of waste and byproducts are in progress.
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Last modified: 2013-01-13 01:14:02