European Food Research and Technology

, Volume 221, Issue 1–2, pp 175–179 | Cite as

Effect of mashing procedures on brewing

  • Luigi Montanari
  • Simona Floridi
  • Ombretta Marconi
  • Michela Tironzelli
  • Paolo Fantozzi
Original Paper


The effect of the double decoction mashing method (method A) and the single decoction plus infusion mashing method (method B) on brewing were compared. The trials were carried out with the same raw material (malt and a minor amount of corn as adjunct) on an industrial-scale plant. The effects of mashing methods A and B were evaluated in wort and beer samples obtained with the high gravity system. The analytical parameters of the worts and beers produced and the economic aspects of production (yield, beer quality, time and energy) were discussed. The results showed no considerable differences in beer quality, while a significant difference was observed in the composition of fermentable sugars of worts. Method B gave a wort with a higher content of fermentable sugars which were converted to alcohol during fermentation; therefore, it allowed to obtain a higher beer volumetric yield of the same quality while saving time and energy.


Mashing Decoction Infusion Wort Beer Brewery yield 



This research was supported by a grant from the Italian Minister of University and Scientific Research, through the National Research Project: “Safeguard of the Nutritional Property and Product Innovation of Fermented Drinks”, coordinated by the Italian Brewer’s Association (Assobirra), Rome, Italy


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Luigi Montanari
    • 1
  • Simona Floridi
    • 1
  • Ombretta Marconi
    • 1
  • Michela Tironzelli
    • 2
  • Paolo Fantozzi
    • 1
  1. 1.Centro di Eccellenza per la Ricerca sulla Birra (CERB) (Italian Brewing Research Centre)University of PerugiaPerugiaItaly
  2. 2.Department of Economic and Food Sciences, Division of Food Technology and BiotechnologyUniversity of PerugiaPerugiaItaly

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