12,587
edits
Enzymes: Difference between revisions
→Mashing
| Line 39: | Line 39: | ||
*Phosphate liberation (see [[Phosphates]]) | *Phosphate liberation (see [[Phosphates]]) | ||
** '''Phosphatases''' (optimal 50–53°C, pH 5.0) releases organic-bound phosphate, increasing inorganic phosphate in the wort.<ref name=esslinger/><ref name=sacher2>Sacher B, Becker T, Narziss L. [http://www.lowoxygenbrewing.com/wp-content/uploads/2017/04/pddvxvf.pdf Some reflections on mashing – Part 2.] ''Brauwelt International.'' 2016;6:392-397.</ref> Inactive at 62°C.<ref name=sacher2/> | ** '''Phosphatases''' (optimal 50–53°C, pH 5.0) releases organic-bound phosphate, increasing inorganic phosphate in the wort.<ref name=esslinger/><ref name=sacher2>Sacher B, Becker T, Narziss L. [http://www.lowoxygenbrewing.com/wp-content/uploads/2017/04/pddvxvf.pdf Some reflections on mashing – Part 2.] ''Brauwelt International.'' 2016;6:392-397.</ref> Inactive at 62°C.<ref name=sacher2/> | ||
*Lipid degradation and oxidation (see [[ | *Lipid degradation and oxidation (see [[Lipids]]) | ||
** '''Lipase''' (optimal 55–65°C, pH 6.8–7.0) degrades/oxidizes lipids & lipid hydroperoxides into glycerine plus free long-chain fatty acids, fatty acids, and/or hydroperoxides.<ref name=esslinger/><ref name=golston>Golston AM. The impact of barley lipids on the brewing process and final beer quality: A mini-review. ''Tech Q Master Brew Assoc Am.'' 2021;58(1):43–51.</ref> | ** '''Lipase''' (optimal 55–65°C, pH 6.8–7.0) degrades/oxidizes lipids & lipid hydroperoxides into glycerine plus free long-chain fatty acids, fatty acids, and/or hydroperoxides.<ref name=esslinger/><ref name=golston>Golston AM. The impact of barley lipids on the brewing process and final beer quality: A mini-review. ''Tech Q Master Brew Assoc Am.'' 2021;58(1):43–51.</ref> | ||
** '''Lipoxygenases''' (optimal 45–55°C, pH 6.3–7.0) degrades/oxidizes free long-chain fatty acids into fatty acids hydroperoxides.<ref name=esslinger/><ref name=golston/> | ** '''Lipoxygenases''' (optimal 45–55°C, pH 6.3–7.0) degrades/oxidizes free long-chain fatty acids into fatty acids hydroperoxides.<ref name=esslinger/><ref name=golston/> | ||