Abstract
Adjunct-rich wort can improve brewing flexibility and cost efficiency, but high adjunct inclusion may reduce fermentable sugar release due to limited enzyme availability and increased wort viscosity. This study investigates fermentable sugar release from adjunct-rich wort using enzyme-assisted mashing. Brewing trials were conducted with barley malt and selected cereal adjuncts treated with amylolytic, proteolytic, and beta-glucanase enzyme additions under controlled mash conditions. Maltose, glucose, maltotriose, dextrin distribution, extract yield, wort viscosity, beta-glucan concentration, filtration time, free amino nitrogen, and attenuation potential were measured. The results show that enzyme-assisted mashing improved starch breakdown, reduced viscosity, and increased fermentable sugar availability compared with untreated adjunct-rich wort. Beta-glucanase reduced lautering resistance, while amylolytic enzymes improved maltose release. Excessive enzyme dosage reduced body-forming dextrins and affected mouthfeel potential. The study demonstrates that adjunct-rich brewing requires balanced enzyme selection and mash control to improve fermentability while preserving beer structure.