Enzymes in the Brewing
Enzymes are complex organic substances that act as catalysts: that
is they accelerate the velocity of a reaction whilst remaining essentially
unchanged themselves at the end of it. They promote the hydrolysis
of proteins and polysaccharides into simpler substances, and are
usually highly specific. Each enzyme will act on only a limited
range of substrates, frequently on only one.
The main factors affecting enzyme activity are temperature and
pH, and to a lesser extent Calcium, moisture and oxygen. An increase
in temperature increases the rate of reaction up to an optimum that
varies from enzyme to enzyme. Above that optimum temperature the
enzyme is destroyed. Individual enzymes also have variable optimum
pH ranges. Their activity is optimised within this range, and inhibited
at pH values above and below this range. Enzymes will normally be
destroyed at pH values far removed from the optimum range. During
the germination stage of malting the formation of many enzymes is
promoted and is dependent upon the moisture and oxygen content of
the barley. In the mash, Calcium is essential for the stabilisation
of a-amylase, one of the most important enzymes in the brewing process.
Without the protection of Calcium ions a-amylase is rapidly destroyed
at normal mashing temperatures. When Calcium is present in sufficient
amounts the enzyme is stable at above sparging temperatures, only
then being finally destroyed in the Copper.
Much enzyme activity is started in the maltings. The barley is
steeped to increase the moisture content to 42 - 46% and oxygenated
to promote enzyme activity in the aleurone layer, all under controlled
temperature conditions. The barley is then allowed to germinate
when modification of the the barley to malt occurs.
Enzymes such as ß-amylase, exo-peptidase and carboxy-peptidase
are present in the starchy endosperm of the barley, and are activated
during malting. Other enzymes, such as ß-glucanase, endo-proteases,
a-amylase and pentosanases are formed in the aleurone layer of the
barley during malting. The formation and activation of these enzymes
is promoted by the increasing moisture and oxygen during the steep,
and is then arrested by the kilning. Good kilning should put the
enzymes into 'suspended animation' until they are re-activated in
the early stages of the mash, rather than destroying them.
ß-glucanases are highly active during this germination period,
breaking down ß-glucan (cell wall material) into simpler substances.
ß-glucanase is highly heat labile, and survives for only a very
short time at mashing temperatures. It is therefore essential to
get as much ß-glucan broken down during malting as possible, since
it will cause problems later in the process by increasing viscosity
and wort run-off times and by causing hazes.
The protein specific enzymes, exo-proteases and endo amino-peptidases
are again highly heat labile, and work mainly in the malt-house.
Carboxy-peptidases are a little less heat sensitive, and may continue
to operate for as little while in the mash.
The optimum pH range for ß-glucanase and proteases is in the order
of 5·0 - 5·5, and temperature range of 35 - 45° C is optimum. These
enzymes then are quickly destroyed in the mash when using an infusion
mash at 63 - 66° C. However when using decoction mashing techniques
and a much reduced initial mash temperature, significant enzyme
activity can occur in the early stages of mashing. It is for this
reason that malts for use in decoction mashing systems need not
be so well modified as those for use in infusion mashes.
The usual mashing temperature for British beers of 63 - 65° C is
as a result of the optimum temperature for the activities of alpha
& ß-amylase, 64 - 68° and 60 - 65° C respectively. Both are
highly active within the normal pH range of wort, 5·2 - 5·5, and
the exact temperature of mash selected by the individual brewer
will determine whether the alpha or ß-amylase activity is favoured
during the mash. Calcium ions are required to stabilise the activity
of alpha-amylase, which is an endo-enzyme, cleaving internal a-1,
4-glucosidic links of gelatinised starch. Alternatively ß-amylase,
which does not require calcium for stabilisation, is an exo-enzyme,
cleaving external a-1, 4-glucosidic links to form maltose and ß-limit
dextrins. The latter contain a 1, 6-glucosidic link, and cannot
be cleaved by either alpha or ß-amylase, and so remain in the wort
through fermentation as non-fermentable sugars (Dextrins). The natural
enzyme produced in the wort that will cleave this link is limit
dextrinase, but this is highly heat labile and is destroyed completely
at mashing temperatures.
The use of additional enzymes is common throughout the brewing
industry, and is greatly beneficial. ß-glucanase is possibly the
most common addition, assisting as it does the mashing of grists
containing under modified or unevenly modified corns. It aids Mash
Tun run off by reducing wort viscosity, also improving subsequent
beer fineability and filterability. Amylases are also used, typically
where the use of adjuncts may dilute the availability of enzymes
in the Mash Tun.
Enzyme cocktails, such as Trizyme are formulated to address a range
of Mash Tun problems. Use of these products will increase extract,
reduce wort viscosity and run-off times, lead to a brighter wort
ex Copper and improve beer fining performance and head retention.
It is possible, if required, to reduce the amount of dextrins remaining
in the beer as non-fermentable sugars by the addition of Amylo-Glucosidase,
AMG. This enzyme is used in the Mash Tun and will cleave the 1,6-glucosidic
bond to produce glucose. This enzyme finds favour in the production
of high alcohol or low carbohydrate beers. One drawback is that
the enzyme is not destroyed at pasteurisation temperatures and will
therefore continue to work in package.
Enzymes are also used in the brewing process post-fermentation,
to control chill-haze in packaged beers and increase shelf-life.
Such enzymes are proteolytic based on papain (Carica Papaya) and
have an optimum temperature range of 35 - 45°C, and pH range of
4 - 5·5. Added to conditioning tank they will break down the high
molecular weight proteins that react with polypeptides to form chill
hazes. Whilst other means of inhibiting chill haze are available
- for example the use of Silica Hydrogel or PVPP - Papain remains
one of the most cost effective and widespread means of achieving