The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Analytical Procedures
2.3. Malting Process
2.4. Wort Production
2.5. Wort Samples
2.6. Determination of Carbohydrates by HPLC
2.7. Determination of Dynamic Viscosity
2.8. Statistical Analyses
3. Results and Discussion
3.1. Malt Characteristics
3.2. Wort Characteristics
3.3. Dynamic Viscosity of Worts
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Phase | Temperature (°C) | Duration (min) | Time (min) |
---|---|---|---|
Mash (1) | 40 | 0 | 0 |
Mash (2) | 40 | 5 | 5 |
Proteolysis (3) | 52 | 15 | 20 |
First saccharification stage (4) | 62 | 30 | 50 |
Second saccharification stage (5) | 72 | 30 | 80 |
Mashout (6) | 90 | 10 | 90 |
Spring Barley | Black Barley | Oat | Wheat | Corn | Rye | |
---|---|---|---|---|---|---|
Moisture content (%) | 4.5 | 4.9 | 4.3 | 4.7 | 4.3 | 4.1 |
Thousand-corn weight (g) | 41.6 | 49.1 | 23.4 | 45.3 | 28.5 | 285.4 |
Volume weight (g·L−1) | 578.6 | 542.7 | 481.2 | 508.4 | 711.5 | 511.9 |
Friability (%) | 83 | 74 | 52 | 41 | 35 | 37 |
Nitrogen compounds (%) | 10.5 | 10.4 | 10.1 | 9.5 | 10.2 | 9.4 |
Starch (%) | 59.6 | 60.1 | 54.9 | 62.1 | 62.7 | 57.6 |
Wort extract (%) | 8.4 | 7.9 | 5.9 | 6.8 | 7.4 | 5.8 |
Malt extract (%) | 82.4 | 77.5 | 57.8 | 66.7 | 72.6 | 56.9 |
Filtration time (min) | <60 | <60 | >60 | <60 | >60 | >60 |
Saccharification rest (min) | <10 | <10 | >10 | <10 | >10 | >10 |
Wort clarity | clear | Light opacity | Strong opacity | Light opacity | Strong opacity | Strong opacity |
Spring Barley | Black Barley | Oat | Wheat | Corn | Rye | |
---|---|---|---|---|---|---|
Oligosaccharide (%) | 0.6 | 0.9 | 1.8 | 1.5 | 0.8 | 1.7 |
Maltotriose (%) | 0.5 | 0.8 | 0.5 | 0.8 | 0.6 | 0.4 |
Maltose (%) | 2.8 | 2.3 | 1.2 | 1.2 | 1.9 | 1.4 |
Glucose (%) | 2.5 | 2.1 | 0.5 | 1.5 | 2.1 | 0.9 |
Fructose (%) | 0.5 | 0.3 | 0.1 | 0.2 | 0.1 | 0.1 |
β-glucans (mg·L−1) | 64.2 | 134.4 | 205.7 | 125.1 | 141.3 | 168.4 |
Phase | Mash (1) | Mash (2) | Proteolysis (3) | First Saccharification Stage (4) | Second Saccharification Stage (5) | Mashout (6) |
---|---|---|---|---|---|---|
Malt | Dynamic Viscosity (mPa·s) | |||||
Spring barley | 3.8 | 4.0 | 20.6 | 24.2 | 27.8 | 3.7 |
Black barley | 4.6 | 7.4 | 35.5 | 24.7 | 25.4 | 4.7 |
Oat | 3.8 | 4.0 | 5.4 | 25.3 | 23.1 | 3.9 |
Wheat | 3.5 | 5.0 | 19.9 | 26.7 | 34.3 | 4.0 |
Corn | 3.4 | 3.9 | 24.5 | 25.1 | 26.4 | 4.6 |
Rye | 4.4 | 4.8 | 20.3 | 25.2 | 31.4 | 5.5 |
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Blšáková, L.; Gregor, T.; Mešťánek, M.; Hřivna, L.; Kumbár, V. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity. Foods 2022, 11, 31. https://doi.org/10.3390/foods11010031
Blšáková L, Gregor T, Mešťánek M, Hřivna L, Kumbár V. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity. Foods. 2022; 11(1):31. https://doi.org/10.3390/foods11010031
Chicago/Turabian StyleBlšáková, Lucia, Tomáš Gregor, Matej Mešťánek, Luděk Hřivna, and Vojtěch Kumbár. 2022. "The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity" Foods 11, no. 1: 31. https://doi.org/10.3390/foods11010031
APA StyleBlšáková, L., Gregor, T., Mešťánek, M., Hřivna, L., & Kumbár, V. (2022). The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity. Foods, 11(1), 31. https://doi.org/10.3390/foods11010031