Abstract
The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretreatment method of unmalted cereal grains on the physicochemical composition of the prepared mashes, fermentation results, and the composition of the obtained distillates were investigated. The raw materials used were unmalted rye and barley grains, as well as the corresponding malts. All experiments were first performed on a semi-technical scale, and then verified under industrial conditions in a Polish distillery. The fermentable sugars present in sweet mashes mostly consisted of maltose, followed by glucose and maltotriose. Pressure-thermal treatment of unmalted cereals, and especially rye grains, resulted in higher ethanol content in mashes in comparison with samples subjected to pressureless liberation of starch. All agricultural distillates originating from mashes containing rye and barley grains and the corresponding malts were characterized by low concentrations of undesirable compounds, such as acetaldehyde and methanol. The distillates obtained under industrial conditions contained lower concentrations of higher alcohols (apart from 1-propanol) than those obtained on a semi-technical scale.
Highlights
The spirit drinks sector is important for consumers, producers, and the agricultural industry in the European Union
Rye (Secale cereale) is a cereal crop that has been cultivated in Europe since ancient times [3] and Poland has a long tradition of making Starka from aged raw rye spirit
As regards mashes prepared on a semi-technical scale by the Pressureless Liberation of Starch (PLS) method, an increase in the content of cereal malts from 50% to 100% significantly improved the initial degree of starch saccharification (p < 0.05), leading to lower dextrins concentrations, especially in mashes prepared from barley malt
Summary
The spirit drinks sector is important for consumers, producers, and the agricultural industry in the European Union. The raw materials used by this sector in European countries include agricultural products, such as cereal grains, potatoes, sugar cane, sugar beets, and wine. Spirit beverages made from fermented grain mashes are popular and highly respected around the world for their flavor and taste [2]. Rye (Secale cereale) is a cereal crop that has been cultivated in Europe since ancient times [3] and Poland has a long tradition of making Starka from aged raw rye spirit. The raw material for the production of Starka is rye distillate (raw spirit) of suitable organoleptic properties and an alcoholic strength by volume (ASV) of 91% to 92% [4]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
