APPLICATION OF A COMMERCIAL ENZYME PREPARATION IN THE BARLEY MALTING PROCESS

This paper presents data on barley micromalting with addition of the C ELLUCLAST enzyme complex. This is a commercial, multicarbohydrase with distinct beta-glucanase and proteinase activities. The enzyme was add ed to steeping and germination phases, in different quantities (0.05%; 0.75% and 0.1% of initial barley). The enzyme was added to different malting phases: to the 2nd and 3rd steep water, at the beginning of ge rmination on the Ist day by spraying, on the and day of germination an d in combination of addition to 3rd steeping water and in germination start (50% of total quantity of each). CELLUCLAST enzyme had a signifi cant effect on reduction of wort viscosity, extract difference, wort f ilterability and protein breakdown, depending on the quantity of added enzyme and the malting phase to which it was added. There was no nega tive effect on other malt quality parameters. The best values of cytol ytic breakdown parameters (viscosity, extract difference, filtration r ate) were obtained with addition of 0.075% of CELLUCLAST, on the first day of germination.