- Title
- Vitamins in brewing: The impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort
- Creator
- Hucker, Barry; Wakeling, Lara; Vriesekoop, Frank
- Date
- 2014
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/63046
- Identifier
- vital:6443
- Identifier
- ISSN:2050-0416
- Abstract
- Wort production contains a number of processing steps that are aimed at the optimal extraction of nutrients from malt, including vitamins. This research revealed that the different wort production processing steps imposed different influences on the thiamine and riboflavin vitamer content of the final sweet wort. These vitamins play vital roles within yeast metabolism, where they act as enzyme cofactors. As such thiamine vitamers play a crucial role in many decarboxylating enzymes, while riboflavin vitamers play an integral role in energy production and redox maintenance. While mashing releases valuable starch into the liquor, both thiamine and riboflavin are also extracted. The extraction of these vitamins is the greatest at 65°C and is indirectly linked to the amylase activity. When the starches are broken down during mashing, the thiamine and riboflavin vitamers are gradually released into the mash liquor. The boiling and trub removal (whirlpool) processes impose losses in both vitamins owing to the high temperatures exhibited during these stages. While hop pellets were shown to contribute a small proportion of the vitamers studied, the use of kettle finings caused a significant reduction in both thiamine and riboflavin vitamers.; C1
- Publisher
- John Wiley and Sons Inc.
- Relation
- Journal of the Institute of Brewing Vol. 120, no. 3 (2014), p. 164-173
- Rights
- © 2014 The Institute of Brewing & Distilling.
- Rights
- This metadata is freely available under a CCO license
- Subject
- Kettle adjuncts; Lauter; Mashing; Vitamers; Wort; Enzymes; Extraction; Starch; Vitamins; Humulus
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