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首页> 外文期刊>Journal of the American Society of Brewing Chemists >Effect of Operational Parameters on the Determination of Laboratory Extract and Associated Wort Quality Factors
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Effect of Operational Parameters on the Determination of Laboratory Extract and Associated Wort Quality Factors

机译：操作参数对实验室提取物及其相关麦芽品质因子测定的影响

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摘要

Mashing for the determination of malt extract and wort quality factors is one of the most fundamental analyses performed in malting and brewing laboratories. The origins of the Congress mash method date from the late 19th century, and dissatisfaction with the method has sometimes been voiced because the operational parameters do not necessarily reflect current commercial practices. The objective of this study was to evaluate the effect of operational parameters on the laboratory determination of malt extract and associated wort quality parameters. Two current malting cultivars, displaying three modification levels, were used in combination with three levels of grind, three grist/water ratios, and two mash temperature profiles. Grind clearly had the most marked effect and impacted all analytical values. The effects were greatest on extract. Temperature profile also affected all analytical parameters, but its impact was most obvious for wort color, β-glu-cans, and fermentable sugars. Mash gravity had small effects on soluble protein and free amino nitrogen. Significant interactions involving modification often were observed, suggesting that observed differences were more pronounced as malt modification of samples decreased. The results of this study suggest that although the alteration of the laboratory mash parameters evaluated in this study may change the magnitude of differences between samples it is unlikely to change the overall actual rank of samples.
机译：用于确定麦芽提取物和麦芽汁品质因子的捣碎是在麦芽和酿造实验室中进行的最基本的分析之一。国会混搭方法的起源可追溯到19世纪末，由于操作参数不一定反映当前的商业惯例，有时人们对此方法表示不满。这项研究的目的是评估操作参数对实验室确定麦芽提取物和相关麦芽汁质量参数的影响。两种具有三种改良水平的当前麦芽制麦品种与三种研磨水平，三种谷物/水比和两种糖化温度曲线结合使用。研磨显然具有最明显的作用，并影响了所有分析值。对提取物的影响最大。温度曲线也影响所有分析参数，但对麦汁颜色，β-葡聚糖罐和可发酵糖的影响最为明显。泥浆重力对可溶性蛋白和游离氨基氮影响很小。经常观察到涉及修饰的重要相互作用，这表明随着样品麦芽修饰的减少，观察到的差异更加明显。这项研究的结果表明，尽管在这项研究中评估的实验室糖化parameters参数的改变可能会改变样品之间差异的幅度，但不太可能改变样品的整体实际等级。

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