Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

Monika Cioch-Skoneczny,Szymon Skoneczny,Marek Zdaniewicz,Aneta Pater

doi:10.1007/s00217-019-03284-2

Monika Cioch-Skoneczny, Szymon Skoneczny + Show 2 more

Open Access

https://doi.org/10.1007/s00217-019-03284-2

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Abstract

In brewing industry, adjuncts may replace malt, but they may also represent a raw material for brewing beer demonstrating different, specific organoleptic qualities. Triticale grain may give good quality malts, characterised by high extraction capacity, high diastatic power and short saccharification time. The purpose of the research was to determine the impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer. In fermented wort, the content of ethyl alcohol, extract, sugars, general acidity, colour, haze, free aminonitrogen and volatile compound profile (GC-SPME) was determined. Beers produced from the triticale malt or with use of a malt mixture were characterised by higher acidity and lower ethyl acetate butanol and isoamyl alcohol. The worts analysed in the process demonstrated parameters normative for pale malts. The triticale malt may be an alternative for barley malt.

Highlights

Except for traditionally used barley malt, many raw materials which represent a source of starch are used in the brewing industry
The speed of wort filtration in the beer production process is significantly conditioned by the type of starch raw material used, in the process of mashing
In the process of obtaining malt mash from malt barley or barley triticale with the addition of unmalted triticale grains, the products of incomplete enzymatic hydrolysis of pentosans are regarded as the main cause of difficult filtration of worts and over-standard viscosity of worts

Summary

Introduction

Except for traditionally used barley malt, many raw materials which represent a source of starch are used in the brewing industry. The barley malt is often replaced with other, less expensive sources of starch or, directly, with fermenting sugars. These are mainly: corn grits, sorgo, oats and other grains available locally in different parts of the world as well as glucose syrup or saccharose. From the perspective of the Polish economy, a search for alternative raw materials should focus on a potential use of the local varieties of triticale. It is a cross-breed of wheat and rye, with a long list of advantages, creating a vast array of opportunities for its commercial use.

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