O-10. The effect of vibrations on barley malt and apple juice mashing.

Presenter: Martin Zarnkow, Technische Universität München-Weihenstephan, Freising, Germany. Coauthor(s): Thomas Aldinger and Thomas Becker, Technische Universität München Weihenstephan, Freising, Germany.

Mashing is a process in which insoluble substances are dissolved. Principal mashing for food processes has to satisfy ecologic and quality standards. Mashing is a process involving the raw material, technical equipment, and technological regime. Every parameter influences the substrate which is responsible for high final product quality. A vibration unit, an imbalance drive, well known from the setting of concrete and toothbrushes were used with frequencies between 70 and 150 Hz in brewhouse and apple juice mashing. During brewhouse mashing various benefits were obtained. The oxygen content was lowered with respect to lower staling agents in the final beer. Higher extract yield with higher enzyme activity was a remarkable advantage, too. The vibration unit used during mashing of apple juice was helpful to produce more apple juice in less time. If watering were performed during mashing higher extract, a better rate of yield could be obtained.

Martin Zarnkow apprenticed as a brewer and maltster from 1989 to 1991 at a small brewery in Frankonia. He finished a Diplom-Ingenieur (FH) degree with an option in brewing technology in 1996 at TU München Weihenstephan. He worked as a brewmaster for one year in a medium-sized brewery in Germany. Since 1997 he has been the head of the research group for beverage technologies and head of the central laboratory at the Lehrstuhl für Brau-und Getränketechnologie (Institute for Beer and Beverage Technology) at TU München in Weihenstephan. External Ph.D. research performed at the University College of Cork, Ireland, on the subject "Proso Millet (Panicum miliaceum L.) a Sustainable Raw Material for the Malting and Brewing Process" was finished in 2010.

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