The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43922472" target="_blank" >RIV/62156489:43210/22:43922472 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.15587/1729-4061.2022.265190" target="_blank" >https://doi.org/10.15587/1729-4061.2022.265190</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15587/1729-4061.2022.265190" target="_blank" >10.15587/1729-4061.2022.265190</a>

Result language

angličtina

Original language name

The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

Original language description

The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to nonfermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort&apos;s extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing nonalcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Eastern-European Journal of Enterprise Technologies

ISSN

1729-3774

e-ISSN

1729-4061

Volume of the periodical

5

Issue of the periodical within the volume

11

Country of publishing house

UA - UKRAINE

Number of pages

8

Pages from-to

75-82

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85141790272