Kvasny Prum. 1966; 12(12): 282-288 | DOI: 10.18832/kp1966044

Continuous decoction method of brewing wort. II. Application of amylolytic enzymatic preparations in processes characterized by high percentage of surrogates.Peer-reviewed article

J. MOŠTEK, J. DYR, M. NOVÁK, J. HANUS

The article deals with the results of experimental research works on the effect of microbiological, enzymatic amylolytic preparations on the brewing process in which surrogates, i. e. rice and barley, are used in a higher proportion. Eight various makes - both of Czechoslovak and foreign origin - well provent at distilleries, have been compared and their relative efficiency evaluated. Owing to the specific features of brewing technology the preparations must possess not only high amylotytic activity, especially of the α - amylase type, but also a certain degree of activity of a wider enzymatic system. The best of the eight compared preparations, applied in the 3 g/kg rate, allowed to increase the proportion of barley up to 55 %. The results of continuous decoction brewing were satisfactory.
(In Czech, English summary only)

Keywords: continuous mehod, decoction method, wort, amylolytic enzymatic preparations

Published: December 1, 1966