Analysis of Sugar Distributions in Barley Wort Saccharification via Capillary Electrophoresis

Abstract

A capillary electrophoresis method was used to analyze the fermentable sugar distributions during barley mashing. Eight worts, prepared with pilsner malt, were mashed at controlled isothermal temperatures (61–75 °C) using an Arduino-monitored heating mantle. Samples were collected every 10 min over 90 min. Phthalic acid enabled indirect electrophoretic carbohydrate detection. Maltose production was favored at 61–67 °C, while 71–75 °C promoted maltotriose and glucose formation, aligning with α- and β-amylase activity. Maltose concentration dropped by 18.2% above 75 °C compared to 61 °C. Principal component analysis grouped samples by mashing time, indicating enzyme activity patterns. Enzyme-specific activities were inferred: limit dextrinase (61 °C), β-amylase (61–67 °C), and α-amylase (65–75 °C). The method outperformed a reference technique, offering greener, more efficient sample preparation while accurately quantifying five fermentable carbohydrates. Findings aid brewing optimization by enhancing recipe development, yeast selection, and temperature control for improved beer production.