Changes in the manufacture of wet milled corn adjuncts have improved product quality and widened their application. Refined corn grits (corn starch) give a higher extract yield and both gelatinize and liquify more easily and at a lower temperature than rice or corn grits. Improved methods of flash drying starch give more uniform moisture levels, better separation and washing techniques have reduced levels of protein and residual S02 and the purification of liquid adjuncts using new types of ion exchange resin has produced syrups with lower ash levels. Developments in enzyme manufacture and enzyme conversion have made possible the production of syrups with a wide range of carbohydrate profiles and fermentabilities. A 75% maltose syrup with 90% fermentability can be produced using a combination of an alpha-amylase enzyme and a debranching enzyme such as pullulanase. Dextrose (100% fermentable) can be produced by the enzymic conversion of corn starch to D-glucose. The manufacture of liquid glucose by chromatographic separation is now a commercial proposition and liquid dextrose can be separated from refined dextrose hydrolysate without having to remelt. Methods for reducing non-fermentable sugar when brewing low calorie beer are suggested, but it would be simpler to add dextrose to the wort. The usage, composition and advantages in cost and convenience of the major adjuncts used in the U.S.A. are listed.
Keywords : adjunct brewing milling syrup wet