Kvasny Prum. 2017; 63(1): 2-7 | DOI: 10.18832/kp201701

Activity of Proteolytic Enzymes During Malting and BrewingPeer-reviewed article

Karolína BENEŠOVÁ, Sylvie BĚLÁKOVÁ, Renata MIKULÍKOVÁ, Zdeněk SVOBODA
Výzkumný ústav pivovarský a sladařský, a.s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno / Research Institute of Brewing and Malting, Plc., Malting Institute Brno, 7 Mostecká, 614 00 Brno, Czech Republic

Malting is controlled germination of barley grain under certain conditions to the time of grain modification and it is a key process of the brewing and distilling industries. The aim of malting is to produce from barley malt containing the necessary enzymes, aroma and color substances needed for the production of a certain type of beer. An important part of this process is the activity of proteolytic enzymes, not only during the degradation of storage proteins but also in other aspects of the germination process, for example activation of other enzymes. Grain modification is an important criterion for the quality of produced malts and subsequently the quality and specific characteristics of different types of beers.

Keywords: proteolytic enzymes, barley, malt

Received: October 30, 2016; Accepted: December 2, 2016; Published: February 15, 2017 

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