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Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale
Author(s) -
Li Jie,
Du Jinhua,
Wu Xiaoying,
Zhang Zhao'An,
Zhang Kaili
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.407
Subject(s) - arabinoxylan , brewing , mashing , chemistry , food science , xylose , arabinose , fermentation , free amino nitrogen , hydrolysis , biochemistry
As one of the major non‐starch polysaccharides in the cloudy wheat beer, arabinoxylan has a crucial influence on the wort viscosity, foam profile and stability of the beer. In this study, the cloudy wheat beer was fermented on a production scale with a ratio of barley to wheat malt of 1:1, during which the changes in arabinoxylan were monitored in order to determine the key steps which influence the content, substitution degree of arabinoxylan (A/X) and average degree of polymerization (avDP) value of crude arabinoxylan during cloudy wheat beer brewing. The results show that the total contents of crude arabinoxylan, arabinose, xylose and galactose increased until the end of mashing and then dropped with the addition of spent grain sparging water. The crude arabinoxylan decreased during the saccharification, and then stabilized at ~10.00 mg/g. During fermentation and storage, the content of crude arabinoxylan did not change remarkably. The A/X remained at ~0.50 in the process of wort preparation and brewing and the avDP value of crude arabinoxylan decreased during saccharification and then stayed at ~3.00 in the fermentation and storage phases, which was lower because the contents of free arabinose, xylose and galactose were not subtracted from the total contents of the sugars. Therefore, wort preparation is shown the key step influencing the changes in crude arabinoxylan during cloudy wheat beer brewing. Copyright © 2017 The Institute of Brewing & Distilling