RESEARCH ON ENZYME APPLYCATION ON BEER PRODUCTION

Abstract

Beer is a popular beverage all over the world. Nowaday, in Viet Nam, all of company are trying to increase  rice adjunct ratio in mashing. In this paper, we used α-amylase and protease enzymes in mashing to increase wort quality from mixture of malt and rice. Our results showed optimum characteristics: 45% rice, Termamyl concentration 0,1%, Neutrase concentration 0,16%, protein hydrolasing time 22 minus and wort quality is suitable for fermentation.