The effect of the enzyme preparation laminex max flow 4g on the quality of brewing malt

Abstract

   Brewing companies strive to produce high-quality beer in order to stand out in a competitive market. Improving the brewing properties of malt from winter barley can give brewers additional advantages and opportunities to create unique and high-quality products. To improve the properties of barley used in malt production, work is underway on the breeding of barley varieties, as well as on finding ways to influence the malting process. To obtain malt with improved quality characteristics, a search is underway to identify approaches to its production: improving the equipment used, changing the technological parameters of the malting process, the influence of chemical and physical methods of exposure, the use of auxiliary means, etc.
   Malt properties can be improved by intensifying the malting process, directing methods to accelerate and increase malt production efficiency. This makes it possible to reduce malt production time, reduce energy costs, increase malt yield and improve its quality, increase productivity, etc. The addition of enzyme preparations increases the activity of enzymes in barley and stimulates the germination process. The use of special strains of microorganisms improves malt quality and accelerates the malting process.
   In this paper, studies have been conducted to study the effect of the enzyme preparation Laminex Max Flow 4G on the quality of brewing malt produced from winter barley.