Development of an all rice malt beer: A gluten free alternative

Abstract

In the current study three all-rice malt beers were produced in a traditional way from different rice malts each with sufficient endogenous enzyme activity for degradation of the rice components. The use of a simple infusion mashing program with acidification was mandatory as well as for improving hydrolytic enzymes activity as for protein degradation. Following this procedure, a complete saccharification was achieved 1 h after reaching 74 °C as ascertained with the iodine test. Lautering proceeded without difficulty, probably due to the low viscosity of the worts and to the rice husk which was ideal for filtration. Despite their low total nitrogen and FAN (Free-Amino Nitrogen) contents and suboptimal wort sugar compositions, the fermentation for all the samples proceeded regularly. The most important aroma-active substances were determined and compared to a barley malt bottom-fermented beer. Identification of the sensory profiles of the beers was also performed using a trained taste panel.