Next Article in Journal
Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices
Next Article in Special Issue
The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach
Previous Article in Journal
Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage
Article Menu

Export Article

Open AccessArticle
Beverages 2018, 4(3), 51;

A Comparative Study of Dry and Wet Milling of Barley Malt and Its Influence on Granulometry and Wort Composition

Laboratory of Fermentation Technology, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro 20270-021, Brazil
Author to whom correspondence should be addressed.
Received: 5 June 2018 / Revised: 17 July 2018 / Accepted: 19 July 2018 / Published: 20 July 2018
(This article belongs to the Special Issue Brewing and Craft Beer)
Full-Text   |   PDF [878 KB, uploaded 20 July 2018]   |  


Beer is a fermented drink produced from a wort comprised of barley malt, hops, and water in combination with activity from the yeast strains of the genus Saccharomyces. The beverage is consumed around the world and has a global market controlled by several multinational companies. However, in recent years, it has been possible to note an increase in the number of microbreweries and homebrewers, necessitating additional research both to develop and increase competitiveness of this market sector as well as to improve product quality and promote the reduction of production costs. The process of milling barley malt is often not considered relevant to these goals; however, this operation is influential with regard to, for example, mashing yield, the concentration of polyphenols in beer, and the quality of wort clarification. Therefore, this work evaluates the wet (10%, 20%, 30%, 40%, and 50% moisture content) and dry barley malt milling process as well as analyzes particle size distribution and the mean diameter of particles. The milled grains were submitted to a mashing process to evaluate how particle size contributes to the conversion of starch to sugars and the availability of polyphenols on sweet wort. The results indicate the best milling conditions to obtain a good mashing yield while preserving as much malt husk as possible to facilitate wort clarification. View Full-Text
Keywords: barley milling; wet milling; brewing technology; granulometry; beer wort barley milling; wet milling; brewing technology; granulometry; beer wort

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Pereira de Moura, F.; Rocha dos Santos Mathias, T. A Comparative Study of Dry and Wet Milling of Barley Malt and Its Influence on Granulometry and Wort Composition. Beverages 2018, 4, 51.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics



[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top