Fractional composition of beer wort with different proportions of unmalted barley in the mash and their influence on processes during mashing

Background: The background of this research lies in the pivotal role of protein breakdown during the mashing process for producing high -quality beer. Abnormal protein degradation can adversely impact beer properties and stability. This study explores the effects of different heat treatment temperatures on unmalted barley, aiming to enhance our understanding of how such treatments influence the fractional nitrogen composition of beer wort, thus contributing to improved brewing practices and product quality. Methods: The methodology includes complex research steps, including malt preparation, mash production, and a thorough analysis of nitrogen fractions, which allows for a detailed study of the dynamics of proteolysis during beer mashing. Results: In the obtained results, evaluating the amine nitrogen content in wort through chemical analysis unveils a consistent amine nitrogen level when thermal treatment of unmalted mash occurs between 100138 degrees C. Beyond this range, as the processing temperature of unmalted mash increases, there is a subsequent decrease in amine nitrogen content. Despite the efficient hydrolytic cleavage of starch in unmalted raw material due to elevated temperature treatment, the nitrogen content of the beer wort remains largely unaffected. Conclusion: The authors conclude that increasing the heat treatment temperature of unmalted barley has a significant impact on the total soluble nitrogen content in the resulting beer wort. This increase is mainly attributed to the high -molecular -weight nitrogenous substances of fraction A, showcasing the potential for controlled proteolysis. Furthermore, the study suggests that achieving optimal proteolysis by employing malt with high proteolytic activity and conducting proteolysis of unmalted barley proteins prior to heat treatment enhances the overall brewing process.