Abstract
The objective of this study was to determine the efficiency of rye starch hydrolysis in mashing processes using either enzymatic preparations or cereal malts and their effect on the chemical composition of prepared mashes, fermentation results, as well as the composition of the obtained distillates. The raw materials used were unmalted rye grain and different malts (wheat, rye, and barley malts). The differences in the chemical composition of the distillery mashes, depending on the type and amount of malts used, were observed. The concentrations of reducing sugars were twice as high in mashes containing 30 % cereal malts as in the reference sample prepared with enzymatic preparations (56.2 ± 1.8) g glucose L−1 mash. An increase in the content of cereal malt in mashes from 30 to 50 % did not significantly improve the initial degree of starch saccharification. The highest ethanol content (8.40 ± 0.25) % vol. was found in the mash containing 50 % rye malt, but the fermentation efficiency in this case was the lowest among all fermentation trials and reached only (75.39 ± 1.88) % of the theoretical value. The highest efficiency of process (87.92 ± 2.19) %, comparable to that obtained from the rye mash digested with amylolytic preparations (86.60 ± 2.17) %, was found in the mash prepared with 50 % wheat malt. The fermentation of mash containing 50 % unmalted rye grain and 50 % barley malt gave the lowest ethanol concentration (6.60 ± 0.12) % vol. in the mash after fermentation. The distillates originating from mashes containing cereal malts were characterized by lower concentrations of undesirable acetaldehyde than the distillate obtained from unmalted rye alone.
Highlights
Cereals are extensively used to produce alcoholic beverages, such as beer, vodka, whisk(e)y, bourbon, and others
The starch content in the used in our study rye grains Dankowskie Złote cv. was at the level of (621.0 ± 15.4) g kg−1, which is consistent with data published in the literature [25]
Presented study examined the efficiency of rye starch hydrolysis in a mashing process using either enzymatic preparations or cereal malts as a source of amylolytic enzymes and starch
Summary
Cereals are extensively used to produce alcoholic beverages, such as beer, vodka, whisk(e)y, bourbon, and others. Alcoholic beverages made from fermented grain mashes are widespread and highly respected around the world for their flavor and taste. The most frequently consumed alcoholic beverage in the world is beer [1]. The use of cereals as raw materials by the brewing industry can be divided into two main categories: malt and adjuncts. Many distilled beverages are produced from malt because of flavor enhancement [2]. Barley (Hordeum vulgare, vulgare L.) is the primary cereal used in the production of malt in the world. Two types of barley are frequently used for the malting process: 2-row and 6-row. Two-row barley produces malt with a large extract, lighter color, and less enzyme content than the 6-row type [3]
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