Date from: An Efficient Brewing Strategy for Isomaltooligosaccharide-Enriched Wheat Craft Beer via in Situ Transglycosylation of Aspergillus niger α-Glucosidase

This dataset contains the original experimental data supporting the findings of the study titled “An Efficient Brewing Strategy for Isomaltooligosaccharide-Enriched Wheat Craft Beer via in Situ Transglycosylation of Aspergillus niger α-Glucosidase”. The dataset includes 11 sheets with the following experimental measurements. 1.Enzymatic treatment conditions (Fig.2): Concentration changes of glucose, maltose, and maltotriose under varying Anag dosages. 2.Enzymatic treatment conditions (Fig.3): Concentration changes of glucose, maltose, and maltotriose at different Anag addition times. 3.Bench-scale brewing (Fig.4): Time-course data of sugar profiles (glucose, maltose, maltotriose) throughout the bench-scale brewing process for both control and Anag-treated groups. 4.Pilot-scale brewing (Fig.6): Time-course data of sugar profiles (glucose, maltose, maltotriose) throughout the pilot-scale brewing process for both control and Anag-treated groups. 5.Plato degree (Fig.7-a): Plato degree measurements during the brewing process. 6.Ethanol concentration (Fig.7-b): Alcohol content measurements during the brewing process. 7.Diacetyl concentration (Fig.7-c): Diacetyl content measurements during the brewing process. 8.Chroma (Fig.8-a): Color measurements (A430) of the beer samples during brewing. 9.pH values (Fig.8-b): pH measurements of the beer samples during brewing. 10.Total acid (Fig.8-c): Total acid content determined by NaOH titration. 11.Bitterness (Fig.8-d): Bitterness measurements (A275) of the beer samples. All experiments were conducted at Huaiyin Institute of Technology (now Huai'an University). Data are organized in Microsoft Excel format with detailed annotations. Raw data (triplicate or quadruplicate measurements) and calculated mean values (with standard deviations) are both included. For questions regarding this dataset, please contact: [e-mail]