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Microbial Protease Or Yeast Extract-Alternative Additions For Microbial Protease or Yeast Extract-Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content Viet Man Le Van, Pierre Strehaiano, Duc Luong Nguyen, Patricia Taillandier To cite this version: Viet Man Le Van, Pierre Strehaiano, Duc Luong Nguyen, Patricia Taillandier. Microbial Protease or Yeast Extract-Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2001, 59 (1), pp.10-16. 10.1094/ASBCJ-59-0010. hal-02143247 HAL Id: hal-02143247 https://hal.archives-ouvertes.fr/hal-02143247 Submitted on 29 May 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Open Archive Toulouse Archive Ouverte (OATAO) OATAO is an open access repository that collects the work of some Toulouse researchers and makes it freely available over the web where possible. This is an author's version published in: https://oatao.univ-toulouse.fr/22846 Official URL : https://doi.org/10.1094/ASBCJ-59-0010 To cite this version : Le Van, Viet Man and Strehaiano, Pierre and Nguyen, Duc Luong and Taillandier, Patricia Microbial Protease or Yeast Extract—Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content. (2001) Journal of the American Society of Brewing Chemists, 59 (1). 10-16. ISSN 0361-0470 Any correspondence concerning this service should be sent to the repository administrator: [email protected] Microbial Protease or Yeast Extract-Alternative Additions for Improvement of Fermentation Performance and Quality 1 of Beer Brewed with a High Rice Content Viet Man Le Van, Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Vzetnam; Pierre Strehaiano, INP-ENSIGC, Laboratoire de Génie Chimique UMR-CNRS 5503, Toulouse Cedex 4, France; Duc Luong Nguyen, Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Vzetnam; and Patricia Taillandier,2 INP-ENSIGC, Laboratoirede Génie Chimique UMR-CNRS 5503, Toulouse Cedex 4, France ABSTRACT In South Asia, rice is the most commonly used cereal because of its large cultivation area. This cereal is traditionally considered Reduction of production costs is an important advantage of adjtmct a brewing raw material and, in some collltries, it is employed at a utilization in brewing. Nevertheless, addition of 40% rice significantly decreases the biomass formation of yeast due to depletion of assimilable ratio of 30-50%. Tlùs adjunct may be used to decrease production nitrogen in thewort. This leads to longer fennentation limes and may have cost, to improve beer stability due to its reduced content of pro­ a negative influence on beer organoleptic quality. Tilis study compared teins and polyphenols, and to provide deliberate palate slùfts for addition of protease to the malt-mashduring mashing or supplementation of new products (18). yeast extract in wort afterboiling to increase the wort assimilable nitrogen Nevertheless, high adjunct use can influence wort quality. Gen­ content. In both cases, the fennentation was considerably accelerated, erally, adjuncts make little contribution to the nitrogen content of and the beer quality was significantly improved. Yeast extract gave better w01t, serving mainly to dilute ail of the noncarbohydrate compo­ results than microbial protease. The fennentation kinetics and the beer nents wlùle increasing w01t gravity (5). This observation ha been quality froma 60% malt-40% rice wort supplementedby yeast extract were confinned by many studies (18,26,30,34). In fact, rice use was thesame as thosefrom a 100% maltwort. shown to be one of the simplest methods for lowering the Key words: Assimilable nitrogen, Brewing adjunct assinùlable nitrogen concentration of wo1t (30). However, quanti­ tative results have not been repo1ted at lùgh levels (40%) of rice addition. RESUMEN Assinùlable nitrogen for brewing yeast is composed mainly of ammonimn nitrogen (NH/) and especially free anùno nitrogen Proteasa microbiana o exh·acto de levadura- Suplementos (-NH2) such as in amino acids and small peptides (32). These alternativos para la mejora del rendimiento durante la compolillds are essential for the growth and metabolism of yeast. fermentacion y de la calidad de la cerveza elaborada con un The kinetics of fennentation, the fonnation of metabolic by-prod­ alto contenido de an·oz ucts, and the elaboration of beer aroma are detemùned, in prut, by La sustituci6n parcial de la malta en el proceso de fabricaci6n de la the qualitative and quantitative composition of the nitrogen frac­ cerveza, presenta importantes ventajas en la reducci6n de los costos de tion of the medimn (I1 ). Wo1t with low a.ssinùlable nitrogen fer­ producci6n, pero la adici6n de 40% de arroz reduce significativamenteel ments incompletely or becomes "stuck" due to the premature ces­ crecimiento de la levadura a causa de la disminuci6n que origina en la sation of yeast growth (5). This phenomenon has been obse1ved concentraci6n de nitr6geno asimilable del mosto. Esto conduce a fermentaciones mas !entas y puede influenciar negativamente la calidad not only in brewing but also in wine-making (II). organoléptica de la cerveza. En este estudio se compararon dos To increase the concentration of assinùlable nitrogen, two soluciones para aumentarla concentraci6nde nitr6geno asimilable de un strategies were proposed. One wa.s to supplement protease mosto preparado con una mezcla de malta (60%) y arroz (40%) : adici6n enzymes in malt-mashes to intensify the proteolysis during de una proteasa durante la maceraci6n y adici6n de extracto de levadura maslùng (23). Nowadays, the nùcrobial enzyme market provides a al mosto antes de la fermentaci6n. En ambos casos, la fermentaci6n fue large choice of products for brewing. The second strategy was to mas râpida y la calidad de la cerveza mejor6. El extracto de levadura dio supplement assinùlable nitrogen compolillds in wo1t at the begin­ mejores resultados que la proteasa microbiana. La cinética de la ning of fennentation (19). fermentaci6ny la calidad de la cerveza hecha con el mosto que contenia Another solution practiced in the United States and Latin un 60% de malta, un 40% de arroz y el extractode levadura fueron casi las mismas que las de un mosto preparado con 100% malta. America is using a malt with a lùgh degree of proteolysis. For Palabras clave: Nitr6geno asimilable, Adjtmto cervecero exrunple, one major product is produced with 40% rice and 60% malt grits, including a nùxture of six- and two-row malting bar­ Adjlllct utilization is still an important challenge in the brewing leys. However, proteolytic malt bas a lower extract and is nor­ indust1y, particularly in tropical collltries, where the malt is mally more expensive than two-row bru·ley Pilsen malt, which is import.ed. Nowadays, 90% of the beer in the world is produced by commonly used in most countries. In South Asia, proteolytic malt mixed grists of malt and adjlllct (25). bas not been impo1ted, and so the twoprevious strategies are con­ sidered the technological solution for overcoming a nitrogen linùtation. 1 This study was carried out in Laboratoire de Génie Chimique UMR-CNRS This study compared the effectiveness of these two strategies 5503, 18 Cheminde la Loge, 31078 Toulouse Cedex 4, France. applied to wort fermentation from a malt-1ice grist. First, om· 2 Corresponding author, Tel (33) (0)5 62 25 23 50, Fax: (33) (0)5 62 25 23 79, E­ mail: [email protected] research focused on fennentation kinetics, particularly on yeast growth, substrate assinùlation, and production of some import­ ant metabolites. Tuen the quality of the fuùshed beers wa.s evaluated. EXPERIMENTAL Maturation At the end of fermentation, magnetic agitation was stopped. Media The media were maintained in the same fermentors at 8°C for 24 Four different worts were used. W1 was wort from 60% malt hr for yeast flocculation to occur. The green beer was then trans- and 40% rice. W2 was wort from 60% malt, 40% rice, and Neu- ferred to 250-ml bottles sealed by a metallic capsule. The matura- trase 0.5L (Novo-Nordisk, Bagsvaerd, Denmark), containing a tion was carried out at 4°C for 15 days. neutral protease. According to the recommended guidelines, the enzyme dose employed was 0.07% of brewing materials. W3 was Analytical Methods wort from 60% malt, 40% rice, and yeast extract (Biokar, Yeast growth was determined as dry weight, using a cellulose Beauvais, France) added at 2g/L. W4 was wort from 100% malt. acetate membrane with a pore size of 0.45 µm (Sartorius AG). Media W1, W2, and W3 were prepared by decoction mashing. Yeast viability was analyzed by hemocytometry using the methyl- Twenty five percent of the malt used for each mashing was added ene blue test. to the adjunct mash for rice liquefaction. Adjunct-mashing was Specific gravity, free amino nitrogen, and vicinal diketones of carried out at 70°C for 45 min, and then at 100°C for 30 min. fermenting wort were determined by densimeter, ninhydrin, and Malt-mashing began at 50°C; the malt-mash was then mixed with spectrophotometric methods, respectively, according to recom- the adjunct-mash. The mashing process was continued at 63°C for mended methods of the European Brewery Convention (10). 15 min and at 70°C until total saccharification (checked by the I2 Ammonium nitrogen was analyzed by a spectrophotometric test).
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