Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these modern analytical tools and techniques are not necessarily aligned with the scale and scope of brewing science. In particular, brewing processes can be time consuming, ingredient intensive, and require specialised technical equipment. These drawbacks compound with the need for appropriate numbers of replicates for adequately powered experimental design. Here, we describe a micro-scale mash method that can be performed using a common laboratory benchtop shaker/incubator, allowing for high throughput mashing and easy sample replication for statistical analysis. Proteomic profiles at both the protein and peptide levels were consistent between the 1 mL micro-mash and a 23 L Braumeister mash, and both mash scales produced wort with equivalent fermentable sugar and free amino acid profiles. The experimental flexibility offered by our micro-mash method allowed us to investigate the effects of altered mash parameters on the beer brewing proteome.

随着现代分析化学和微生物学技术的使用，酿造科学正在复兴。然而，这些现代分析工具和技术不一定与酿造科学的规模和范围保持一致。特别是，酿造过程可能非常耗时、成分密集，并且需要专门的技术设备。这些缺点与需要适当数量的重复以进行充分供电的实验设计相结合。在这里，我们描述了一种可以使用普通实验室台式摇床/培养箱进行的微量糖化方法，允许高通量糖化和简单的样本复制以进行统计分析。1 mL 微醪液和 23 L Braumeister 醪液在蛋白质和肽水平上的蛋白质组学特征一致，并且两种醪垢产生的麦芽汁具有相同的可发酵糖和游离氨基酸谱。我们的微醪方法提供的实验灵活性使我们能够研究改变的醪参数对啤酒酿造蛋白质组的影响。