Changes in the Chemical Composition of Beer During the Brewing Process as a Result of Added Enzymes. S. Gorinstein, S. Kitov, and S. Sarel, Department of Pharmaceutical Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, Israel, and O. Berman, M. Berliner, G. Popovich, and Ya. Vermus, National Brewery Ltd., Tel Aviv, Israel. J. Am. Soc. Brew. Chem. 38:0023, 1980.

The effect of adding enzymes to a mixture of malt and sorghum during the brewing process was studied according to the following criteria: presence of soluble nitrogen-containing compounds and sugars, filterability, physical stability of the finished product, amount of extract yielded by raw materials in the malting process, and taste. Addition of Neutrase to the malt gave a significant increase in the nitrogen content of the wort and the beer. These low molecular weight nitrogen compounds (α-amino nitrogen, amino acids, albumose, and peptides) are decisive in determining the taste, foam, stability, and chill sensitivity qualities of beer. The advantages of adding enzymes such as Neutrase and the carbohydrases Termamyl and Cereflo in the brewing process are seen in the increased amounts of soluble nitrogen-containing compounds and carbohydrates, a decreased viscosity leading to higher filtration rates, an increased yield, and the possibility of using larger amounts of cheaper unmalted adjuncts to obtain a similar product.

Keywords: Added enzymes, Brewing, Composition