Effects of Compound Protease Fermentation on the Industrial-scale Production of Very High Gravity Brewing Beer

Authors

Zongming CHANG, Tsingtao Brewery Co . Ltd., Qingdao 266237 , China
Guangfeng LIU, Tsingtao Brewery Co . Ltd., Qingdao 266237 , China
Li FANG, Tsingtao Brewery Co . Ltd., Qingdao 266237 , China
Jiajie ZHANG, Tsingtao Brewery Co . Ltd., Qingdao 266237 , China
Hua YIN, Tsingtao Brewery Co . Ltd., Qingdao 266237 , ChinaFollow

Corresponding Author(s)

尹花（1972—），女，博士，工程技术应用研究员，主要从事酿造科学与技术研究。E-mail：yinhua@tsingtao.com.cn

Abstract

[Objective ] This study aims to address the technical problems of insufficient nitrogen content and an imbalanced amino acid composition in very high gravity wort produced with high-level syrup adjuncts.[Method ] This study investigated the effect of protease-assisted saccharification on wort protein composition.Then,a comprehensive evaluation was conducted on the brewing performance during 22 ° P very high gravity beer production.[Result ] During the proteolysis stage of saccharification,a synergistic addition of neutral protease and flavourzyme protease at a mass ratio of 6∶4 enabled efficient directed hydrolysis of malt proteins.In the wort,the α-amino nitrogen mass concentration was increased by 30%,while the mass concentrations of A- and B-type amino acids were increased by more than 30%.In addition,the mass concentrations of soluble nitrogen and foam proteins were increased by over 10%,with a more proper distribution of nitrogenous substances among the A,B,and C fractions.The degradation rate of reducing sugar,the reducing capacity of diacetyl and acetaldehyde,and other fermentation performance were also enhanced significantly.[Conclusion ] The 22 °P very high gravity wort produced using this compound protease hydrolysis strategy supported continuous yeast reuse for five generations without a significant decline in yeast viability,meeting industrial fermentation requirements.Furthermore,beer foam quality was improved while the mellow taste and overall sensory harmony were enhanced.

Publication Date

12-15-2025

First Page

126

Last Page

134

DOI

10.12441/spyswjs.20241115006

Recommended Citation

CHANG, Zongming; LIU, Guangfeng; FANG, Li; ZHANG, Jiajie; and YIN, Hua (2025) "Effects of Compound Protease Fermentation on the Industrial-scale Production of Very High Gravity Brewing Beer," Journal of Food Science and Biotechnology: Vol. 44: Iss. 12, Article 13.
DOI: 10.12441/spyswjs.20241115006
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss12/13

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