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Energy efficiency strategies in industrial breweries examine the inefficiency of thermal systems from a thermodynamic perspective. However, understanding the costs of inefficiencies in systems, including non-thermodynamic costs, requires exergoeconomics. This study examined wort production in a standard Tier-1 brewery from the tripod of energy, exergy, and exergoeconomics analyses to assess the performance of brewing sections and to pinpoint components that contributed the most to exergy destruction and product cost rate. The energy analyses for the production system showed that the total specific energy for processing 10.05 tons of brew grains to 346.98 hL high-gravity wort was (86 ± 1) MJ/hL at an operational energy efficiency of 30.35%. The exergetic analyses showed that the cumulative exergetic destruction was 3.2737 MW, with the brewhouse section contributing 89.25% of the system's inefficiencies. Also, the analyses showed that the wort kettle (42.7911%), mash tun (10.8086%), preheater (10.0683%), whirlpool (8.3522%), and adjunct kettle (6.2705%) are the top five components with the highest rates of cumulative exergy destruction. The exergoeconomic analyses revealed that the cost rate of processing chilled wort was estimated to be 0.0681 USD/s per overall exergetic efficiency of 6.61%. The five most significant components are the wort kettle (53.70%), whirlpool (16.42%), mash filter (10.44%), mash tun (6.875%), and adjunct kettle (3.31%) based on the relative total cost increases for the production processes. Additionally, wet steam throttling resulted in a 2.51% increase in exergetic efficiency, a 1.60% drop in exergetic destruction rate, and a decrease in cost rates to 0.0675 USD/s. [ABSTRACT FROM AUTHOR]

Background Results Conclusion To remain competitive, brewers must innovate by incorporating novel elements beyond traditional styles. Thus, exploring triticale as a modern substitute for barley malt is promising, especially given its higher amylolytic activity compared to barley. This study aimed to assess the impact of substituting up to 50% of barley malt with unmalted triticale on green beer quality, encompassing multiple stages from wort production to primary fermentation at a laboratory scale.Triticale‐based worts (ratios 10–50%) had lower extract content than 100% barley malt. However, incorporating 10% of triticale led to only a 1% decrease in extract content compared to the all‐malt wort. Shearzyme® 500L, an endo‐1,4‐β‐xylanase with β‐glucanase side activity, effectively addressed wort viscosity by breaking down arabinoxylans and β‐glucans in triticale cell walls. All triticale‐based beers exhibited lower ethanol content compared to reference beer, as is typical when using adjuncts. In green beer, a 50% triticale ratio lowered ethanol content by 16% (without enzyme) and 19% (with enzyme) compared to 100% malt beer. However, green beer with 10% triticale had satisfactory levels of total polyphenol and vicinal diketone content, among other parameters.Commercial enzyme application significantly enhanced proteolytic activity within the grain. Fermentations of enzyme‐treated worts showed higher amino acid levels, further confirming the increased proteolytic activity facilitated by the chosen enzyme. Overall, this study provides a comprehensive analysis of the brewing process using native triticale. Building on this foundation, future studies will focus on optimizing mashing conditions to enhance the fermentation profile of the wort. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. Despite similarities between the USDA Plant Hardiness Zones of Florida and traditional barley-growing regions, there persists a lack of best management practices for the successful cultivation and establishment of a barley crop in Florida. The purpose of this study was to investigate the potential viability of eight spring-type barley varieties grown in Florida by comparing crop yields, extract, fermentability, and volatile compounds. Barley is not a typical crop grown in Florida, however, the inclusion would provide welcome diversification options for Florida farmers to grow over winter. This study is an initial investigation into the use of Florida barley as an ingredient in beer production. The average yields of the eight varieties ranged from 31.5 ± 6.8 to 42.9 ± 11.8 bushels per acre (1,695–2,308 kg/ha) for the optimal planting dates, which are comparable to similar growing regions. Fine Grind (f.g.) extract concentrations were highest in Copeland, Esma, Pinnacle, and Opera barley varieties, ranging from 68.4 to 73.6% dry basis (d.b.). Concerning fermentability, Copeland and Esma had the lowest final attenuation among the Florida-grown barleys (1.51 and 1.92°P, respectively). There were minor differences in volatile compounds between the control and experimental barleys. The results of this study support the possible viability of Florida-grown barley for brewing applications that prioritize using local ingredients. [ABSTRACT FROM AUTHOR]

Arabinoxylan is a major polysaccharide found in barley and wheat. As this polysaccharide has been reported to be involved in wort viscosity and filterability, as well as β-glucan, it has become increasingly important in beer brewing in recent years, despite the limited availability of a measurement methodology for arabinoxylan. In this study, we developed a simple method for determining arabinoxylan content in wort and beer products using a commercially available xylose determination kit. The results show a relationship between arabinoxylan and the viscosity of wort and beer products. These results were consistent with previous reports, suggesting that this simple method can be used to observe the behavior of arabinoxylan during malting and brewing. [ABSTRACT FROM AUTHOR]

Equations for converting between relative density and percent by mass extract based upon physically meaningful values (rather than fitted parameters) are derived from physical principles. An exact equation and two approximate formulas using one and two physically meaningful parameters respectively are given based on the partial specific volumes of sucrose and water in solution, which are calculated for sucrose concentrations varying between 0 and 20% by mass fraction. The predictions of these equations are compared to the American Society of Brewing Chemists (ASBC) tables and the accuracy of the predicted values is analyzed. The root mean squared error over the entire range of the ASBC tables of the approximate formula with two parameters is less than 0.016°P and that of the formula using only one parameter is less than 0.023°P. The approximate formula with one parameter provides a simple and easily remembered, but nevertheless highly exact means for any brewer to calculate extract without specialized analytical devices. [ABSTRACT FROM AUTHOR]

Copyright of Aufklärung: Revista de Filosofia is the property of Aufklarung: Revista de Filosofia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Energy efficiency strategies in industrial breweries examine the inefficiency of thermal systems from a thermodynamic perspective. However, understanding the costs of inefficiencies in systems, including non-thermodynamic costs, requires exergoeconomics. This study examined wort production in a standard Tier-1 brewery from the tripod of energy, exergy, and exergoeconomics analyses to assess the performance of brewing sections and to pinpoint components that contributed the most to exergy destruction and product cost rate. The energy analyses for the production system showed that the total specific energy for processing 10.05 tons of brew grains to 346.98 hL high-gravity wort was (86 ± 1) MJ/hL at an operational energy efficiency of 30.35%. The exergetic analyses showed that the cumulative exergetic destruction was 3.2737 MW, with the brewhouse section contributing 89.25% of the system’s inefficiencies. Also, the analyses showed that the wort kettle (42.7911%), mash tun (10.8086%), preheater (10.0683%), whirlpool (8.3522%), and adjunct kettle (6.2705%) are the top five components with the highest rates of cumulative exergy destruction. The exergoeconomic analyses revealed that the cost rate of processing chilled wort was estimated to be 0.0681 USD/s per overall exergetic efficiency of 6.61%. The five most significant components are the wort kettle (53.70%), whirlpool (16.42%), mash filter (10.44%), mash tun (6.875%), and adjunct kettle (3.31%) based on the relative total cost increases for the production processes. Additionally, wet steam throttling resulted in a 2.51% increase in exergetic efficiency, a 1.60% drop in exergetic destruction rate, and a decrease in cost rates to 0.0675 USD/s.

Recently, there has been increasing interest of using nonconventional starch adjuncts, such as buckwheat, not only due to its distinctive taste but also to increase the polyphenol content of the beer, and thus, its antioxidant capacity. The objective of this study was to examine technological profile of sweet wort made with unmalted buckwheat adjunct substitute. Wort was prepared in five variants: 5%, 10%, 15%, 20% and 30% of buckwheat adjunct substitute. The results showed that partial replacement of barley malt with buckwheat adjunct in higher amount of 20% and 30% had a negative effect on the saccharification, filtration time and led to decrease of extract content of wort. The colour of the congress wort with higher addition of buckwheat increased, on the contrary, the turbidity decreased. On the other hand, substitute with buckwheat adjunct positively increased total polyphenols, flavonoids and phenolic acids content of examined wort. The highest content of total polyphenols (197.10 mg/g), flavonoids (71.96 mg/g) phenolic acids (46.97 mg/g) was found in samples with 30% buckwheat adjunct. The results demonstrate that the unmalted buckwheat as starchy adjunct in application up to 15% did not negatively affected wort technological profile and can be recommended in the production of the unhopped worth without adjustment of mashing process.

The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials – unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations – peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt

Wort boiling is one of the most energy-intensive steps in beer production because the isomerization of hop alphaacids (AA) into iso-alpha-acids (IAA) is a time and energy-consuming process. Acceleration of this process by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, has been tested on a pilot scale. The results show that HC accelerated AA isomerization at all temperatures tested (70-90 °C). The highest HC powered isomerization yield was achieved at 90 °C. However, some quality parameters of the wort were not satisfactory (dimethyl sulphide content, hot break) and therefore the process was extended by a final short boil (10 min). This led to a wort comparable to that obtained after the traditional boiling process (100 °C, 90 min) with a simultaneous 33% energy savings. [ABSTRACT FROM AUTHOR]

Background: The background of this research lies in the pivotal role of protein breakdown during the mashing process for producing high-quality beer. Abnormal protein degradation can adversely impact beer properties and stability. This study explores the effects of different heat treatment temperatures on unmalted barley, aiming to enhance our understanding of how such treatments influence the fractional nitrogen composition of beer wort, thus contributing to improved brewing practices and product quality. Methods: The methodology includes complex research steps, including malt preparation, mash production, and a thorough analysis of nitrogen fractions, which allows for a detailed study of the dynamics of proteolysis during beer mashing. Results: In the obtained results, evaluating the amine nitrogen content in wort through chemical analysis unveils a consistent amine nitrogen level when thermal treatment of unmalted mash occurs between 100-138°C. Beyond this range, as the processing temperature of unmalted mash increases, there is a subsequent decrease in amine nitrogen content. Despite the efficient hydrolytic cleavage of starch in unmalted raw material due to elevated temperature treatment, the nitrogen content of the beer wort remains largely unaffected. Conclusion: The authors conclude that increasing the heat treatment temperature of unmalted barley has a significant impact on the total soluble nitrogen content in the resulting beer wort. This increase is mainly attributed to the high-molecular-weight nitrogenous substances of fraction A, showcasing the potential for controlled proteolysis. Furthermore, the study suggests that achieving optimal proteolysis by employing malt with high proteolytic activity and conducting proteolysis of unmalted barley proteins prior to heat treatment enhances the overall brewing process. [ABSTRACT FROM AUTHOR]

This research evaluated the performance of components and sections involved in industrial beer production using exergetic and exergoeconomics methodologies. The system was segmented into five production sections, and three energy input types were considered. The exergetic studies showed an operational exergetic efficiency of 3.33%, with an overall exergetic destruction rate of 5.54 MW and a specific destruction rate of 9.72 kW/hl for beer production. The overall improvement potential and sustainability index were estimated at 4.98 MW and 1.03, respectively. The brewhouse and packaging hall were identified as the sections with the highest production inefficiency, 58.73% and 30.40%, respectively. The exergoeconomic studies revealed a cost rate of 0.1704 USD/s for beer production, with the wort kettle, filling and cocking machine, Kieselguhr candle filter, whirlpool, and brite beer tank identified as the top five significant components in descending order. The efficiency of the system was critically affected by the activities in the packaging hall, particularly those involving energy inputs that cannot be recovered or attributed to the processed stream, beer. Further research is required to determine the cost savings of optimization measures identified from additional steam throttling, downsizing of some main pumps, and exergy loss during heating of wort and beer chilling processes.

Introduction. Chicory root (Cichorium intybus L.) contains valuable components such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non-traditional raw material for the production of new beer varieties and reduction of their cost. Materials and methods. Dried and roasted chicory roots, lager and caramel barley malt, enzyme preparation inulinase, granulated hops of "Agnus" variety, yeast Saccharomyces cerevisiae (race RH) were used. Inulin content was determined by spectrophotometric method, amine nitrogen was measured by Pope and Stevenson method, content of reducing substances was estimated by Wilstetter-Schudl method. Standard methods accepted in brewing were used to determine other beer characteristics, sensory parameters were evaluated using profile methods. Results and discussion. The technology for light beer production was proposed, according to which light malt and dried crushed chicory roots taken in the amount of 4% of malt are used as raw materials, and at the stage of mashing the enzyme preparation inulinase with activity of 14 units/g was introduced into the mixture. For the hydrolysis of inulin at the mashing stage, an inulase pause was provided at a temperature of 55-56 ℃ for 20-30 minutes. The method allows increasing the content of reducing substances in the wort by 1.6%, the apparent and actual fermentation degree by 3.9%, the content of alcohol and carbon dioxide in the beer by 3.2 and 10%, respectively. The finished beer had increased foam resistance and higher foam height, while the introduction of chicory did not impart excessive and extraneous bitterness. The innovative technology of dark beer provides mixing of aqueous extract of roasted chicory with malt wort cooled to the temperature of 85-90 ℃. It was found that the optimal mode of the extraction process was the temperature 85-90 ℃, hydromodule 1:6, and duration 90 min. Beer with chicory content of 3% was the best in terms of physical, chemical, and sensory properties. The improved method allows to increase the content of reducing substances in wort by 1.5%, apparent and actual fermentation degree by 2.2 and 3%, respectively, to increase the content of alcohol in beer by 2.3%, and carbon dioxide by 3.2%. It was proved that partial replacement of malt by chicory allows to reduce consumption of bitter hops for light beers by 20% (from 14.8 to 12.0 g/dal) and for dark beers by 10% (from 10.3 to 9.3 g/dal). Conclusions. The addition of dried and fried chicory roots makes it possible to obtain new varieties of high-quality beer with their cost reduction. [ABSTRACT FROM AUTHOR]

In some barley (Hordeum vulgare L.) varieties, reddish-purple anthocyanins and black allomelanins are found in addition to the carotenoids. While melanins are absolutely insoluble in water as well as alcohol and therefore cannot be used in beverage production, anthocyanins are known to provide the characteristic colour of numerous juices and red wines. One focus of this study was to assess the technological possibilities of producing a red coloured beer from coloured barley. The biggest obstacles in conventional production processes are the high pH value of the unfermented mash and wort as well as the immense thermal stress caused by wort boiling. The influence of mash pH, wort boiling and hop addition were investigated in several trials on an experimental level in the lab. No classic brewing trials were conducted. A classic congress mashing process followed by immediate acidification was able to achieve a red colouring of the mash at pH values suitable for consumption. However, delaying acidification by just one day ensured that the anthocyanins contained remained in colourless form. Even a 15-minute wort boiling significantly and irreversibly affected the colour. The addition of iso-a-acid to an acidified extract resulted in a weak but significant decrease in anthocyanin colouration. While the results of the study do not provide guidance for brewing a red beer, this does not seem impossible and further research may allow the production of coloured beers within the framework of the purity law. [ABSTRACT FROM AUTHOR]

In contrast to other fermented beverages, beer quality generally diminishes over time. This diminishing quality hinges heavily on the oxidative degradation of beer compounds by reactive oxygen species (ROS), whose formation is in part catalyzed by Fe(II) ions via the Fenton and Haber-Weiss reactions. Consequently, ROS accumulation throughout the brewing process results in oxidative instability and accelerates numerous beer staling reactions, like those frequently associated with the onset of unwanted flavors, aromas, and an unaesthetic appearance. However, despite its critical importance to beer stability, the oxidative state of iron in wort and finished beer continues to be poorly characterized. In this investigation, the influence of kilned specialty malt utilization on total free iron and iron ion speciation in wort was determined by EBC Method 9.13.1. Further, the reducing power of each wort was determined via 2,2-diphenyl-1-picrylhydrazyl (DPPH). Here, we demonstrate that kilned specialty malt utilization influences total iron concentration, the balance between Fe(II) and Fe(III) ion species, and the reducing power of wort. Furthermore, our results reveal a negative correlation between mash pH and total iron concentration in finished wort. These results indicate that beer's oxidative flavor stability may be improved by using lower kilned malts and adjusting mash pH. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials - unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations - peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt [ABSTRACT FROM AUTHOR]

Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pre-gelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and the resulting wort characteristics were investigated in detail. Overall, the extraction process of all 10 unmalted alternative adjuncts was not complete for all three laboratory mashing processes, whereby Congress mashing resulted in the highest extract and fastest filtration, whereas Evans mashing resulted in the lowest extract and slowest filtration. Pre-gelatinization of the unmalted was generally only beneficial for adjuncts with high onset starch gelatinization temperatures. This process also inactivated endogenous enzymes in the unmalted adjuncts, which had an adverse effect on the mashing process. [ABSTRACT FROM AUTHOR]

Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery. [ABSTRACT FROM AUTHOR]

This study used the process of vacuum impregnation of seeds at the soaking stage. The barley varieties used were Kangoo and Xanadu. The raw material was used for the production of light malt. The effect of vacuum impregnation on the rate of water uptake by the seeds at different temperature conditions, i.e., 12, 14 and 16 °C, was also analyzed. Grain destined for malt was soaked in a water–air system. The germination (malting) stage lasted 8 days at temperatures of 12, 14 and 16 °C. Each sample was then dried using the traditional convection method. After a 3-month resting period, congress wort was produced from the malt. The wort parameters studied were the viscosity index and the wort extract content. The malt extract difference was also defined. Based on the results, it was concluded that the vacuum impregnation process significantly increases the absorption of water by the grain and thus shortens the soaking and germination stage of the seeds. Grain variety has a strong influence on extract content and wort viscosity. Malting temperature only affects the viscosity index. The most important correlations of the parameters studied were noted for the number of days the grains were malted. [ABSTRACT FROM AUTHOR]

Background and Objective: The use of wheat for brewing is associated with its influence on protein content, phenolic compounds, and organoleptic properties, such as mouth feel, haze, and foaming intensity in malt‐based beverages. The quest for alternate malt materials other than barley malt and the exponential growth of micro‐breweries in Thailand have intensified the search for appropriate wheat cultivars suitable for brewing purpose. In this study, four imported commercial wheat malts and three malted wheat cultivars from Thailand (Samerng‐2, Phrae‐60, and Fahng‐60) were compared in terms of their physicochemical characteristics. Malt quality was based on α‐amylase, β‐amylase, antioxidant activities, the contents of free amino acid (FAN), fermentable sugars, total reducing sugar (TRS), and total polyphenol (TPC) of the malt extract samples produced by congress mashing. Findings: The levels of α‐amylase activity were lower than that for β‐amylase activity in all malt samples. The malt extract (wort) yield was 83.7% weight per weight (w/w), 83.9% w/w, and 83.3% w/w in Samerng‐2, Phrae‐60, and Fahng‐60, respectively. The FAN contents in wort from the three Thai wheat malts were in the range of 155.2–183.4 mg/L. When used as an adjunct at 30% w/w or 50% w/w, the FAN contents were in the ranges 197.5–203.9 and 140.9–173 mg/L, respectively. Sucrose, glucose, maltose, and maltotriose were in the ranges 0.37–1.17, 2.8–4.3, 37.9–48.8, and 7.3–9.68 g/L, respectively. Wort produced contained contents of TRS, total carbohydrate, and TPC of 56.3–57.4, 79.4–88.9, and 116.4–18.2 mg/L, respectively. The antioxidant activity level based on 2,2‐di(4‐tert‐octylphenyl)‐1picrylhydrazyl and 2,2‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt assays was within 61.0–125.4 and 1259–1413 µmol TE/L, respectively. Conclusion: These physicochemical attributes of the Thai malted wheat cultivars were similar to the commercial imported wheat malt samples. Consequently, the Thai cultivar would be suitable as raw brewing material. Significance and Novelty: This preliminary study is limited to laboratory experimental design. Different conditions and processes could lead to different experimental results. Notwithstanding, this study provides the first report on some physicochemical properties of malted Thai wheat cultivars as the base raw material and adjunct for brewing purposes, which are critical in selecting cultivars for brewing purposes. This will intend to promote the cultivation of local wheat cultivars to meet the demand of local craft breweries. [ABSTRACT FROM AUTHOR]

The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopping regimes and wort boiling systems, 15 carbonyls were monitored using the GC-MS method. Factor analysis revealed several groups of aldehydes with similar behavior during wort boiling. The concentration of most of them decreased with atmospheric wort boiling and increased with the time and energy-saving pressurized boiling system. Wort clarification was a critical step because of the increase in carbonyl concentration, with the level of most carbonyls being higher in the final wort compared to sweet wort. The hopping regimes only affected the level of 3-methylbutan-2-one in the wort. The concentration of carbonyls decreased significantly (30–90%) during fermentation, except for trans-2-butenal, which increased by 59% on average, likely due to the release from imine complex. The concentration of free aldehydes in the fresh beers was similar for all variants used, but the pressurized wort boiling system could result in lower sensory stability of the beer due to the release of aldehydes from inactive complexes formed during fermentation. This aspect requires further investigation. [ABSTRACT FROM AUTHOR]

Introduction. Changes in mashing modes can increase extraction of biological compounds from malt. Biochemical composition of the malt wort with prolonged action of proteolytic enzymes during the mashing process was determined. Materials and methods. The raw material composition made from three types of malt: base malt, melanoidin malt and roasted malt. Analysis of the amino acid, carbohydrate and lipid profile in modified proteolytic wort was done by chromatographic methods. Results and discussion. Wort analysis identified 19 amino acids; ten of them were essential amino acids. Total content of amino acids in control wort was 1349 mg/l. Total amino acid content in wort modified by mashing mode 1 increased by 55% to 2096 mg/l. Total content of amino acid in wort modified by mashing mode 2 increased by 90% to 2572 mg/l. Proline content in modified wort was the highest: 437 mg/l in wort modified by mashing mode 1; 568 mg/l in wort modified by mashing mode 2. The high content of leucine, arginine, and phenylalanine was observed in modified wort. The percentage increase in the content of individual amino acids in the modified wort varied significantly. Thus, the content of valine and phenylalanine increased by 101-102%, meanwhile the amount of glycine increased only by 18%. Chromatographic analysis showed that prolonged proteolysis has no effect on the carbohydrate and lipid composition of the wort. Total fatty acid content was in the range from 5.6 to 11.4 mg/l. Difference in total content of fatty acids between samples of modified proteolytic wort was more than 30%. Analysis of wort showed the presence of 11 fatty acids. Palmitic and linoleic acids were predominant in fatty acid profile in modified proteolytic wort: the content of palmitic acid was 38-48%, and the content of linoleic acid (omega-6) was 30-37% from total fatty acid amounts. Carbohydrate profile of the modified proteolytic wort presented by maltose, 53.1%; dextrins, 23.4%; maltotriose, 15.2%, and glucose, 8.3%. Carbohydrate profile of modified proteolytic wort had no difference with traditional malt wort. Conclusions. Modified proteolytic wort after prolonged proteolysis during mashing is a good source of amino acids. Long proteolytic rest significantly increases the content of amino acids in malt wort, which can be further used in the technology of dietary supplement or functional drinks. [ABSTRACT FROM AUTHOR]

Sorghum grain is the principal raw material for Baijiu production, but the effects of grain and wort composition on fermentation performance are unclear. Ethanol production at laboratory scale using grains of 11 commercial sorghum cultivars from a field trial was investigated using dry grind fermentation. Initial wort glucose content was 141–150 g/L and fermentability (glucose-to-ethanol conversion rate) was 87–90%. Ethanol production rate among sorghum genotypes ranged from 1.18 to 2.04 mL of ethanol per litre wort per hour of fermentation. The cultivars were categorised into four groups according to a fermentation endpoint of 60–69 h, 70–79 h, 80–89 h and >90 h. All but one of the sorghums produced a final ethanol content of 9.47–9.76% v/v. Cultivars with high-starch and low-protein grains were the most suitable for fermentation due to the high final ethanol content and fermentability achieved. Initial wort glucose content and yeast assimilable nitrogen content were not correlated with grain starch content, protein content, ethanol content, fermentability, ethanol production rate or glucose consumption rate. Knowledge of the effects of sorghum grain quality on fermentation performance can pave the way for further research to optimise solid-state fermentation for Baijiu production. [ABSTRACT FROM AUTHOR]

Modern winemaking in Ukraine is being significantly transformed and is actively developing. Our state has now turned to the search for its own wines and grape varieties. For international recognition, it is important to develop your case of wines that will be able to show the diversity of wine regions from Southern Bessarabia and the Northern Black Sea Coast to Transcarpathia. There are more and more small winemakers who are experimenting with new varieties, such as Sukholimansky white, Citronny Magaracha, Zagrei, Johanniter, Zvalgate, Solaris, Aromatny, Telti Kuruk and various muscat varieties. The organoleptic profile of such wines should express the varietal characteristics of local grape varieties and the agro-climatic features of the terroir. At the same time, the modern technology of white table wines should be built on the principles of maximum preservation of varietal aroma and minimization of its oxidation during the technological process. The article reflects the results of theoretical studies of literary sources regarding the mechanisms of oxidative processes of various nature in the process of grape processing; the market of modern preparations for stabilizing wine materials is considered. According to the goal, the influence of the use of the enzyme preparation Viazim clarif one on the process of clarifying the wort was investigated. The effect of complex antioxidant pasting of wort with the stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite on aromatic compounds and the formation of the aromatic profile of the finished product was also studied. At the last stage of research, the organoleptic profile of white wine materials of the studied grape varieties was determined. It was established that the general trend of stabilization processes in modern winemaking is transferred to the wort stage. According to the results of practical tests, in the form of trial pastes of wort, it is proposed to use the enzyme preparation "Viazim clarif one" at the stage of extracting wort; the effect of complex antioxidant pasting of wort with stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite was studied. Practical recommendations have been developed for winemakers on the application of antioxidant wort pasting for domestic grape varieties Sukholimansky white and Citronny Magaracha, which are now gaining popularity in Ukraine.

A study was undertaken on the clarity of Mbayeri sorghum wort. Grewia mollis has not, to our knowledge, been used to clarify sorghum wort. Therefore, it was described alongside malted and brewed Mbayeri sorghum from a physicochemical standpoint. Grewia mollis was incorporated into the design using a Box-Behnken model with three parameters (wort/Grewia mollis powder ratio, stirring speed, and stirring time) to clarify the wort. On the acquired worts' physicochemical studies, statistical and mathematical modeling was employed. Statistical methods such as bias and accuracy factors, among others, were utilized to validate the developed models. According to the results of the physicochemical investigation, Mbayeri sorghum was suitable for brewing. The same holds true for the classification of Grewia mollis, which was shown to be appropriate for the clarifying method. During mathematical modeling, it was determined that the ratio of wort to Grewia, stirring speed, and stirring time had a substantial effect on the selected physicochemical criteria (responses). Multi-response optimization performed according to a specified specification, which includes minimizing pH and titratable acidity and maximizing Brix, color, turbidity, while decreasing sugar, soluble protein, and polyphenol content, yielded the following results: pH, 5.2; turbidity, 224 NTU; brix, 12.97 °P, colour, 46 ASBC; reducing sugars, 94.03 mg/mL; soluble protein, 502.42 mg/L; polyphenols, 54.21 mg/L; and titratable acidity, 1.2 g/L H2T. The optimal blend of 0.25 g/L Grewia mollis powder, 45 rpm, and 60 minutes yielded this result. These characteristics suggest that Grewia mollis could be used as a brewing filter assist.

Rye flour is mostly used in whole grain flour mixtures because it is rich in dietary fiber, minerals, proteins, and B-group vitamins. Hence, it is a poor source of sugars. Fermenting wort is aqueous malt extract which contains five sugars (glucose, fructose, sucrose, maltose and maltotriose). Its addition as an ingredient in light rye bread production could affect process control during fermentation. This, and other benefits of wort addition in light rye bread production have not been reported before. The aim of this research was to describe the impact of partial and complete water substitution with the wort on nutritional value, potential chemical contaminants, organoleptic properties, and technological aspects (fermentation and baking time) of light rye bread. Five light rye bread samples were produced at industrial scale using the same production procedure, but with different ratios of water replacement with wort (0, 25, 50, 75 and 100%). Influence of substitution of water with wort to the nutritive value (analysis of fat, saturated fatty acids, protein, ash, water, sugar, salt, energy values, carbohydrates), to the concentration of contaminants (Pb, Cd, As) analyzed according to standard BAS EN ISO/IEC 17025, and organoleptic properties done by conventional sensory profiling of light rye bread are investigated in this study. Samples were fermented using brewing yeast Saccharomyces cerevisiae. Sugar content was increased by wort addition from 3.78 and the maximum measured was 9.66 g/100 g. In the tested conditions of fermentation, baking temperature and baking time, the addition of 50% wort has a positive effect on the speed of dough fermentation, color, smell, taste, and consistency of the bread. Samples with added 50% and 75% wort have a positive effect on the nutritive value of the bread. Based on the obtained results, it is suggested that the replacement of water with wort in light rye bread production is very important for obtaining the desired rye bread quality. [ABSTRACT FROM AUTHOR]

Summary: Buffering capacity (BC) is one of the important quality parameters of wort. In this study, the effect of single amino acids on brewing wort pH and its influence in wort BC were investigated. A beer sweet wort (BSW) was used as a control. A synthetic sweet wort (SSW) and synthetic sweet wort without amino acids (SSWNA) were prepared for a general comparison due to its absence of peptides. BC was conducted by the addition of hydrochloric acid. Results showed that a BSW and a SSW differed in their BC because SSW did not contain small peptides/peptides/polypeptides; SSWNA lost its BC severely due to its absence of nitrogenous compounds. Among all amino acids, arginine, and glutamic acid presented a higher influence in initial pH. However, aspartic acid wort demonstrated the best BC; therefore, this amino acid can be used to control the BC of brewers wort. [ABSTRACT FROM AUTHOR]

Featured Application: This research resulted in a potentially functional non-alcoholic beverage applicable to all age groups. With the addition of chokeberry juice, a potent antioxidative beverage with no added sugars, this drink has the potential to become a functional beverage. This preparation could have a promising application in the food and beverage industries, providing health benefits due to its high antioxidant potential. In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of chokeberry juice gave the beverage a pleasant taste, but needed some improvement. To address this, mint essential oil was added to the mixture and carbonation using gaseous CO2 was conducted. This beverage received better acceptance when carbonated and mixed with mint essential oil. In addition to the sensory analysis, the polyphenol content of the chosen beverage was also analyzed, along with its nutritional value. Polyphenol content was 2621.47 mg/L and antioxidative activity was 2.28 mmol Trolox/L. The energy value was determined to be 57 kcal. However, in order to optimize the production of this wort-based beverage, further research should be conducted. [ABSTRACT FROM AUTHOR]

Featured Application: This study shows that the use of the vacuum impregnation process of barley grain for the production of light malt significantly reduces the soaking time of the grain, which speeds up the malt production process without causing significant negative changes in the parameters of wort. Vacuum impregnation is not used in industrial beer production. However, it can be quickly implemented with a small investment, i.e., the purchase of a vacuum pump and vacuum chamber. In this study, the process of the vacuum impregnation of Kangoo barley grain, at the stage of soaking, was used in the production of light malt. The influence of vacuum impregnation on the speed of the water uptake by the barley, at temperatures of 12, 14, 16 and 18 °C, was also analyzed. At this stage of the research, the grain was soaked in water to obtain a moisture content of approximately 42%. The samples for the moisture content tests were taken every 2 h. The grain intended for malt was soaked in an air–water system and was kept submerged in water for 6 h. It was then removed from the water and kept for 18 h. The grain was aerated during the soaking process. The malting and soaking lasted eight days at temperatures of 12, 14, 16 and 18 °C. The samples for further testing were taken daily. Then, each of the samples was dried, following the same procedure. The sprouts were removed immediately after the dried samples contained approximately 4% moisture. Following a 3-month maturation process, the congress wort was produced from the malt. The pH and the extract content in the wort were tested. It was found that the process of vacuum impregnation significantly accelerates the uptake of water by the grain. In almost all cases, the influence of the tested factors on the pH of the wort and the extract content was also observed. [ABSTRACT FROM AUTHOR]

The study is devoted to the study of physical and thermophysical properties of hoped, filtered beer wort in order to obtain graphical and mathematical relationships to calculate the numerical values of density, thermal conductivity and thermal conductivity coefficients, as well as the study of rheological properties. This will allow specialists in various fields related to heat and mass exchange processes to apply a science-based approach in hydraulic and thermal calculations when designing modern designs of heat and mass exchange apparatuses and technological pipelines connecting them. The study of physical properties, particularly rheological properties, was carried out in the temperature range from 283 to 343 K, density and thermophysical properties – from 293 to 353 K. Dry matter content varied from 10.2 to 72.4% dry wt. Density of the solutions was determined using an electronic Excellence D4 Mettler Toledo density meter. The mathematical dependence suggested for its calculation is linear and depends on temperature and dry matter content. Rheological tests were carried out for high-solids solutions with the Rheotest RN 4.1 Rotary Viscometer and for low-viscosity solutions with the Geppler Falling-Ball Viscometer HÖPPLER® KF 3.2. In studies on the rotary viscometer the shear rate gradient varied from 1 to 500 s−1. It was found that at shear rates up to 50 s−1 the solutions exhibit pseudoplastic properties and above Newtonian properties. Thermal conductivity and thermal diffusivity were measured using a Hot Disk TPS 2500S analyzer based on the unsteady plane heat source method. The results of the study are recommended to be used for calculation of density, heat conductivity and diffusivity that will allow further calculation of the specific heat capacity according to the known equation, solving technological problems of the brewing industry, and the data on rheology can be used in the calculation practice.

Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pre-gelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and the resulting wort characteristics were investigated in detail. Overall, the extraction process of all 10 unmalted alternative adjuncts was not complete for all three laboratory mashing processes, whereby Congress mashing resulted in the highest extract and fastest filtration, whereas Evans mashing resulted in the lowest extract and slowest filtration. Pre-gelatinization of the unmalted was generally only beneficial for adjuncts with high onset starch gelatinization temperatures. This process also inactivated endogenous enzymes in the unmalted adjuncts, which had an adverse effect on the mashing process.

The paper discusses the influence of the oak chips addition on physicochemical properties of beer. The research material consisted of wort and beer after the fermentation, brewed in the English porter style. Medium toasted oak chips, from two varieties of an oak tree (French and American), were used. Variants without the addition of oak chips were used as control samples. The research was conducted for three periods: after 18 days, 2, and 3 months. The samples containing oak chips were characterized by higher fermentation efficiency, compared to beers without the addition of chips. Titratable acidity increased with aging time in beers containing the chips. Alcohol content decreased after 3 months in all samples. Increased amounts of oak chips and aging time, resulted in greater free amino nitrogen utilization. Prolonging the storage time of the beer with the addition of oak chips changed the profile of volatile components in the beverages. [ABSTRACT FROM AUTHOR]

Trace metals, particularly zinc, influence the growth and metabolism of yeast. In the literature the recommended concentration of zinc in pitching wort is > 0.15 mg/L; lower concentrations cause fermentation problems and reduce in consequence final beer quality. The aim of this study was the exploration of changes in bioavailability (available zinc), which was never considered before, and in the mass balance of total zinc during malting process and wort production. Therefore, the work comprised two parts: (1) investigating the effect of malt modification on zinc content and bioavailability of, respectively, produced malt depending on malt modification by varying the steeping degree (38–48%) in the malting process and (2) examining the effect of zinc losses and changes in bioavailability in the by-products (spent grain and hot break) by performing brewing trials up to pitching wort. Zinc was measured by atomic absorption spectroscopy. We applied a specific extraction scheme to evaluate first the bioavailability of zinc in brewing-related samples. In the malting process, total zinc losses increased with greater modification level of the malt samples, although bioavailability increased simultaneously. Spent grain was the primary zinc loss by-product (98%) in the brewing process. The distribution of the binding forms of zinc in hot break and spent grain was significantly altered with an increase in the less water-soluble binding forms of zinc. [ABSTRACT FROM AUTHOR]

Modern winemaking in Ukraine is being significantly transformed and is actively developing. Our state has now turned to the search for its own wines and grape varieties. For international recognition, it is important to develop your case of wines that will be able to show the diversity of wine regions from Southern Bessarabia and the Northern Black Sea Coast to Transcarpathia. There are more and more small winemakers who are experimenting with new varieties, such as Sukholimansky white, Citronny Magaracha, Zagrei, Johanniter, Zvalgate, Solaris, Aromatny, Telti Kuruk and various muscat varieties. The organoleptic profile of such wines should express the varietal characteristics of local grape varieties and the agro-climatic features of the terroir. At the same time, the modern technology of white table wines should be built on the principles of maximum preservation of varietal aroma and minimization of its oxidation during the technological process. The article reflects the results of theoretical studies of literary sources regarding the mechanisms of oxidative processes of various nature in the process of grape processing; the market of modern preparations for stabilizing wine materials is considered. According to the goal, the influence of the use of the enzyme preparation Viazim clarif one on the process of clarifying the wort was investigated. The effect of complex antioxidant pasting of wort with the stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite on aromatic compounds and the formation of the aromatic profile of the finished product was also studied. At the last stage of research, the organoleptic profile of white wine materials of the studied grape varieties was determined. It was established that the general trend of stabilization processes in modern winemaking is transferred to the wort stage. According to the results of practical tests, in the form of trial pastes of wort, it is proposed to use the enzyme preparation "Viazim clarif one" at the stage of extracting wort; the effect of complex antioxidant pasting of wort with stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite was studied. Practical recommendations have been developed for winemakers on the application of antioxidant wort pasting for domestic grape varieties Sukholimansky white and Citronny Magaracha, which are now gaining popularity in Ukraine. [ABSTRACT FROM AUTHOR]

Introduction. Recent studies have shown the benefits of phytolytic enzymes to prepare grain wort in ethanol production. However, there is a lack of data on the effect of phytases and their amount on the conversion of grain polymers, the ionic composition of wort and mash, and the efficiency of yeast generation and ethanol fermentation. Study objects and methods. Wheat and corn wort samples were treated with a complex of hydrolases, including phytases. Capillary electrophoresis determined the ionic composition of wort and mash. Gas chromatography measured the content of volatile metabolites. Results and discussion. The key enzymes were phytases and proteases. They improved the conversion of grain polymers and stimulated the growth and metabolism of yeast cells. Their synergism enriched the wort with assimilable nitrogen, phosphorus, and other valuable minerals. In addition, it intensified the growth of the Saccharomyces cerevisiae yeast, increased the rate of carbohydrate consumption, and reduced the formation of side metabolites 1.7–1.9 times, mainly due to higher and aromatic alcohols. The concentration of phosphates remained practically unchanged during the fermentation of grain wort treated with phytases. However, by the end of fermentation, it was 2.4–5.1 times higher than in the mash samples without phytolytic treatment. Finally, we identified a complex of enzymes and optimal amounts of phytases that have a stimulating effect on ethanol fermentation. Conclusion. Phytases, whether used individually or together with proteases, enriched grain wort with soluble macro- and microelements, improved yeast metabolism, directed ethanol synthesis, and decreased the formation of fermentation by-products.

Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.

The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopping regimes and wort boiling systems, 15 carbonyls were monitored using the GC-MS method. Factor analysis revealed several groups of aldehydes with similar behavior during wort boiling. The concentration of most of them decreased with atmospheric wort boiling and increased with the time and energy-saving pressurized boiling system. Wort clarification was a critical step because of the increase in carbonyl concentration, with the level of most carbonyls being higher in the final wort compared to sweet wort. The hopping regimes only affected the level of 3-methylbutan-2-one in the wort. The concentration of carbonyls decreased significantly (30–90%) during fermentation, except for trans-2-butenal, which increased by 59% on average, likely due to the release from imine complex. The concentration of free aldehydes in the fresh beers was similar for all variants used, but the pressurized wort boiling system could result in lower sensory stability of the beer due to the release of aldehydes from inactive complexes formed during fermentation. This aspect requires further investigation.

Summary: In this study, sorghum grains were malted using different malting regimens and the malt qualities were analysed for cold water extract (CWE), hot water extract (HWE) and diastatic power (DP). Results showed that malting regimen produced sorghum malts with peak CWE, HWE and DP within the pre‐determined limits of malting regimen. From this, predictive models of sorghum malt quality were developed and tested. Whilst steeping duration interacts significantly with the germination period to cause variations in CWE and HWE, only the germination period significantly influenced the DP of sorghum malts. However, the kilning temperature showed no significant impact on the parameters studied. Besides CWE, HWE and DP correlating positively with each other, the developed predictive models were significant (P < 0.05) and satisfy the quality of fit (R2 > 0.70) of the proposed models. The result demonstrated that wort for different purposes can be obtained by varying the malting operational conditions in the predictive model, thus saving time, resources, preliminary studies and research designs. Besides the promotion of a cheaper local alternative material for industrial wort production and brewing purpose, this research provides valuable insight on the brilliant prospect of variable malting regimen in predicting and adjusting the quality characteristics of sorghum malt and wort. Future studies are required to develop models for wort produced from peak CWE, HWE and DP, for predicting wort quality characteristics. [ABSTRACT FROM AUTHOR]

In this paper, we present a constant temperature mashing procedure where grist made of Pilsner malt is mashed-in directly in the temperature regime of alpha-amylase activity, thus omitting all conventional steps, followed by constant temperature mashing at 72 °C. The aim was to investigate an alternative mashing procedure for the production of alcohol-reduced beers. The mashing proceeds with a rapid buildup of sugars and is completed after 120 min at the latest, giving an iodine normal and clear wort. However, the distribution of the different sugars in the worts is strongly altered, in comparison to a more classical mashing procedure. The free amino nitrogen (FAN) concentration is sufficient for vivid fermentation with the bottom fermenting yeast Saccharomyces pastorianus TUM 34/70. The lag phase and initial fermentation performance of this yeast strain are comparable for conventionally and isothermally (72 °C) mashed wort. Under the given conditions the fermentation of the isothermally (72 °C) made wort is finished after 6 days whereas a conventional wort needs 4–5 days more to be completed. The alcohol concentration is remarkably reduced by isothermal mashing leading to roughly 3.4 vol.-% with an original gravity of 11°P whereas with a conventional mashing procedure 4.4 vol.-% are obtained for the same original gravity. In both cases the concentrations of the fermentation by-products are comparable. A preliminary comparison of taste and foam stability did not show striking differences. Constant temperature mashing at 72 °C is a simple way to reduce the alcohol content of beer enriching it at the same time with non-fermentable sugars. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the effect of yeast generations on fermentation and maturation processes, the content of volatile compounds of beer and viability and vitality of yeast biomass on an industrial scale. The experiments with fermentation and maturation were performed in fermentation tanks. The wort was aerated with sterile air. Yeast (S. pastorianus) bottom fermentation was used in fermentation. For pitching four generations (passages) of yeast were used as follows: 1st, 2nd, 3rd and 4th generation. The processes of fermentation and maturation were carried out in the same technological conditions (temperature and pressure). During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and selected volatile compounds like esters, alcohols and carbonyl compounds were investigated. With the increase in the number of yeast generations, especially from the 2nd generation used in the fermentation process, the content of acetaldehyde and esters increased. Despite the slight differences between generations, the changes are statistically significant. The content of diacetyl is stable for the 1st, 2nd and 3rd generation and higher for the 4th generation. Diversified yeast generations used in the process of fermentation did not affect significantly the final quality of beer.

In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of chokeberry juice gave the beverage a pleasant taste, but needed some improvement. To address this, mint essential oil was added to the mixture and carbonation using gaseous CO2 was conducted. This beverage received better acceptance when carbonated and mixed with mint essential oil. In addition to the sensory analysis, the polyphenol content of the chosen beverage was also analyzed, along with its nutritional value. Polyphenol content was 2621.47 mg/L and antioxidative activity was 2.28 mmol Trolox/L. The energy value was determined to be 57 kcal. However, in order to optimize the production of this wort-based beverage, further research should be conducted.

Background. Microwave heating may affect some non-starch polysaccharides of cereal kernels. This microwave effect can be positive for functional properties and the final product. Therefore, the purpose of this work was to explore the effects of microwave heating on mechanical properties, malt extract yield, wort viscosity, β-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley. Material and methods. The barley kernels were microwave heated for 4 and 8 s and compared with a control (0 s) with no microwave irradiation treatment. The mechanical properties were measured by compressive loadings; an Environmental Scanning Electron Microscopy was used for kernel layers. β-glucan content in the barley kernel and wort was measured with a Mixed Linkage beta-glucan (K-BGLU Megazyme International; Wicklow, Ireland). Insoluble, soluble, and total dietary fiber was determined using 32-07 of AACC method. Results. The thickness of barley kernel bran layers was related to the mechanical properties. The modulus of elasticity decreased after 4 s of heating but increased after 8 s. Irradiation affected non-starch polysaccharides, such as β-glucan and fiber. β-glucan decreased after 4 s as did wort viscosity. The insoluble and total dietary fiber followed the same trend as β-glucan, but the soluble fiber content increased with prolonged microwave heating. Conclusions. A few seconds of microwave heating is enough to increase barley's value in the brewing industry and improve health benefits due to minor changes in the biochemical grain components. [ABSTRACT FROM AUTHOR]

The world of plants has exerted its fascination on researchers in linguistics for a long time. Botanic nomenclature was paramount in investigating categorization (e.g., Berlin, Breedlove, and Raven 1973), and in understanding the relationship between an individual and its environment. In the field of Anglo-Saxon studies, research into the lexicon of plants is of interest for at least two reasons. Firstly, plant names encode a wealth of information on the cultural system that has produced them by mirroring religious beliefs and dietary or medicinal practices. Secondly, this analysis provides insights into the psychological processes and linguistic strategies used to encode nature into language (e.g., Krischke 2013; 2009; Biggam 2003). In contemporary English, the names of ‘wort plants’ follow similar patterns to Old English plant names (Prosyannikova 2020). The lexeme wort is considered archaic by the OED, and it is listed as a suffix by Cambridge Dictionary. It derives from Old English wyrt, meaning plant, root. In contemporary English it is mainly found as the second element of compounds, such as lungwort, mugwort, but also in isolation as an independent morpheme. The present study aims at identifying and analyzing the occurrences of wort and wort-plants in contemporary English. Firstly, I will verify the occurrences of wort-plants in online corpora of English (COCA and BNC) and their frequency of usage. Secondly, I will provide a description of their morphological structure and semantic motivation. Following Blank (1997) and Krischke (2013), I will argue for a metonymic motivation of wort-plant names. Lastly, I will integrate the analysis of corpus data with a lexicographic analysis of their entries in the Oxford English Dictionary, to explore their referents in the two major varieties of English.