Impact of Brown Rice as Adjunct on Beer Brewing
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Beer Brewing Process
2.2.1. Grain Preparation
2.2.2. Wort Preparation
2.2.3. Fermentation
2.3. Determination of Indicators
2.3.1. Basic Physicochemical Characteristics
2.3.2. Antioxidant Properties
2.3.3. Volatile Compounds
- 1.
- HS-SPME pre-treatment
- 2.
- GC-MS analysis conditions
2.3.4. Sensory Analysis
2.3.5. Statistical Analysis
3. Results and Discussion
3.1. Basic Physicochemical Indicators and Antioxidant Properties
3.2. Volatile Compounds in Beer Samples
3.3. Sensory Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Indicators | PM | PR | BR |
---|---|---|---|
Moisture (g/100 g) | 8.25 ± 0.27 b | 13.00 ± 0.12 a | 14.24 ± 0.10 a |
Fat (%) | 1.97 ± 0.04 b | 2.02 ± 0.13 a | 3.38 ± 0.05 a |
Protein (%) | 12.09 ± 0.11 a | 4.12 ± 0.63 c | 6.85 ± 0.11 b |
Starch (%) | 63.65 ± 0.73 c | 78.99 ± 0.91 a | 72.92 ± 1.36 b |
Ash (%) | 1.85 ± 0.05 a | 0.14 ± 0.05 c | 1.04 ± 0.13 b |
Extract (%) | 75.90 ± 0.14 a | 68.26 ± 0.23 b | 72.43 ± 0.65 a |
Indicators | PM | 40% PR | 40% BR |
---|---|---|---|
Colour (EBC) | 11.82 ± 0.05 a | 9.35 ± 0.011 b | 11.22 ± 0.04 a |
pH | 5.77 ± 0.17 a | 6.02 ± 0.13 a | 5.85 ± 0.10 a |
Viscosity (mm2/s) | 1.63 ± 0.26 a | 1.11 ± 0.05 b | 1.51 ± 0.13 a |
Mashing time (min) | <15 | 30~45 | 30~45 |
Extract (g/100 g) | 13.65 ± 0.14 a | 11.08 ± 0.10 b | 13.23 ± 0.15 a |
FAN (mg/L) | 304.12 ± 0.12 a | 144.12 ± 0.03 c | 243.60 ± 0.17 b |
Reducing sugar (g/100 mL) | 8.13 ± 0.24 a | 8.24 ± 0.21 a | 8.28 ± 0.12 a |
Indicators | PM | 40% PR | 40% BR |
---|---|---|---|
Original extract (°P) | 10.80 ± 0.05 a | 9.77 ± 0.05 c | 10.18 ± 0.22 b |
Real extract (%) | 4.65 ± 0.05 b | 4.83 ± 0.05 b | 5.38 ± 0.22 a |
Alcohol (%vol) | 3.96 ± 0.10 a | 3.18 ± 0.02 b | 3.08 ± 0.05 b |
Fermentation degree (%) | 58.33 ± 0.26 a | 51.88 ± 0.26 b | 48.50 ± 1.03 c |
Viscosity (mm2/s) | 1.53 ± 0.11 a | 1.30 ± 0.09 b | 1.45 ± 0.11 a |
Colour (EBC) | 11.25 ± 0.03 a | 7.01 ± 0.10 b | 7.40 ± 0.09 b |
pH | 4.02 ± 0.01 b | 4.66 ± 0.04 a | 3.98 ± 0.18 b |
Bitterness (IBU) | 17.75 ± 0.04 a | 17.35 ± 0.24 a | 17.15 ± 0.11 a |
DPPH (mmol TE/L) | 0.50 ± 0.15 a | 0.12 ± 0.05 b | 0.55 ± 0.11 a |
ABTS (mmol TE/L) | 0.78 ± 0.28 a | 0.40 ± 0.05 b | 0.75 ± 0.30 a |
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Wang, Y.; Zhao, X.; Liu, S.; Zhu, J.; Yin, Y.; Yang, Z. Impact of Brown Rice as Adjunct on Beer Brewing. Foods 2025, 14, 2019. https://doi.org/10.3390/foods14122019
Wang Y, Zhao X, Liu S, Zhu J, Yin Y, Yang Z. Impact of Brown Rice as Adjunct on Beer Brewing. Foods. 2025; 14(12):2019. https://doi.org/10.3390/foods14122019
Chicago/Turabian StyleWang, Yufeng, Xinyi Zhao, Suya Liu, Jiangyu Zhu, Yongqi Yin, and Zhengfei Yang. 2025. "Impact of Brown Rice as Adjunct on Beer Brewing" Foods 14, no. 12: 2019. https://doi.org/10.3390/foods14122019
APA StyleWang, Y., Zhao, X., Liu, S., Zhu, J., Yin, Y., & Yang, Z. (2025). Impact of Brown Rice as Adjunct on Beer Brewing. Foods, 14(12), 2019. https://doi.org/10.3390/foods14122019