Efeito do uso de enzima exógena na brassagem de malte

Abstract

From an economic perspective, barley is primarily used for malt production. The malting process aims to increase the concentration of sugars and enzyme activity in the barley grain. However, due to various factors, such as the natural characteristics of the grain and process conditions, there may be variations that affect both the production and quality of the malt. These variations are problematic for the industry as they hinder the standardization of manufacturing processes due to the enzymatic deficiencies present in the malt. One possible solution to this is the use of exogenous enzymes. The objective of this study was to evaluate the efficiency of applying exogenous enzymes during the mashing of commercial malts produced at different times, but sourced from the same supplier and harvest. To this end, five batches of commercial malts, produced in five different months, were analyzed. The batches were stored at 8°C and characterized regarding their diastatic power (enzymatic activity) and moisture content. Each batch of malt was subjected to two types of treatment: with and without the addition of commercial enzymes (Maltezin HT-Prozyme). Analyses were performed to understand how the intrinsic characteristics of the malt, such as moisture content, diastatic power, and extract, impact the beer production process. The diastatic power results showed little variation, ranging from 2440 WK to 2470 WK, while the moisture content ranged from 6.05% to 7.32%, remaining below the 8% limit set by legislation. The batches were then subjected to a simulation of the mashing process. The extract content analysis (which directly impacts wort yield) showed that, from August to December, extract values ranged from 4.980P to 7.10P. When Maltezin HT enzymes (containing alpha and beta amylase) were applied, the extract content increased from 5.90P to 8.000P in all batches. The data were analyzed using statistical techniques such as descriptive analysis, principal component analysis, clustering analysis, ANOVA, and Tukey’s test. Based on the results, it is believed that this study offers technological alternatives that could optimize the industrial processes of beer production.