The production of malt whisky involves the mashing of barley malt, followed by the fermentation of the resulting wort without further treatment. While this process has many parallels to the production of an all-malt beer, one of the main differentiating steps during substrate preparation is the inclusion of a boiling step for the wort in the production of beer. Other than the destructive action of the boiling process on microorganisms, the boiling also destroys all malt enzyme activity. Since a typical whisky wash is not boiled it carries through a certain proportion of microbial activity associated with the malt, but more importantly it retains some enzyme activity that has been activated during the malting and mashing processes. The chang...
In this study, commercially produced malts were used for small-scale simulated mashing trials to inv...
The hydrolysis by β-glucanase enzymes of barley β-glucan is important in the malting process to degr...
In this study, commercially produced malts were used for small-scale simulated mashing trials to inv...
The roles of a-amylase and ß-amylase in starch hydrolysis during mashing are well documented, wherea...
Diastatic power (DP), a measure of the level of activity of starch-hydrolyzing enzymes, is a term th...
Limit dextrinase (EC 3.1.2.41) is a debranching enzyme catalyzing the hydrolysis of α‐1,6‐glucosidic...
A key biochemical process in brewing is the hydrolysis of starch by diastatic power (DP) enzymes int...
Standard analysis of malt flour can mask the heterogeneity of hydrolytic enzyme activity. Kernel het...
In this study, more than 1,000 commercial malting samples from Australia and elsewhere, primarily ma...
In this study, more than 1,000 commercial malting samples from Australia and elsewhere, primarily ma...
The determination of the levels of the diastatic power enzymes (DPEs) beta-amylase, limit dextrinase...
Thus the work on the joint action of the amylases under the brewery mashing conditions has given s...
The aim of this study was to evaluate the influence of different starch liberation and saccharificat...
Malt always contains small amounts of β-glucans, which may cause problems either in lautering or in ...
The chemical composition of malt is of crucial importance for wort quality and together with conditi...
In this study, commercially produced malts were used for small-scale simulated mashing trials to inv...
The hydrolysis by β-glucanase enzymes of barley β-glucan is important in the malting process to degr...
In this study, commercially produced malts were used for small-scale simulated mashing trials to inv...
The roles of a-amylase and ß-amylase in starch hydrolysis during mashing are well documented, wherea...
Diastatic power (DP), a measure of the level of activity of starch-hydrolyzing enzymes, is a term th...
Limit dextrinase (EC 3.1.2.41) is a debranching enzyme catalyzing the hydrolysis of α‐1,6‐glucosidic...
A key biochemical process in brewing is the hydrolysis of starch by diastatic power (DP) enzymes int...
Standard analysis of malt flour can mask the heterogeneity of hydrolytic enzyme activity. Kernel het...
In this study, more than 1,000 commercial malting samples from Australia and elsewhere, primarily ma...
In this study, more than 1,000 commercial malting samples from Australia and elsewhere, primarily ma...
The determination of the levels of the diastatic power enzymes (DPEs) beta-amylase, limit dextrinase...
Thus the work on the joint action of the amylases under the brewery mashing conditions has given s...
The aim of this study was to evaluate the influence of different starch liberation and saccharificat...
Malt always contains small amounts of β-glucans, which may cause problems either in lautering or in ...
The chemical composition of malt is of crucial importance for wort quality and together with conditi...
In this study, commercially produced malts were used for small-scale simulated mashing trials to inv...
The hydrolysis by β-glucanase enzymes of barley β-glucan is important in the malting process to degr...
In this study, commercially produced malts were used for small-scale simulated mashing trials to inv...