Abstract
Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the final composition of the wort. Consequently, it may affect yeast metabolism and final parameters of the obtained products. In this research, two unmalted pseudocereals were used: quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.). Maltose syrup was tested as a reference material due to its commercial usage as a substitute of malt in production of worts. Replacement of a part of the malt with quinoa or amaranth favorably influenced the profiles of amino and fatty acids. Due to the fact that the type and concentration of individual amino acids and fatty acids in the fermented wort significantly affect the flavor compounds synthesized by yeast, differences in the profiles of esters and higher alcohol have been noted in beers produced with pseudocereals.
Highlights
Wort is an intermediate in the production of beer, obtained by mashing malt with water and boiled with hops
This work aims to show how the partial replacement of malt with quinoa, amaranth, or maltose syrup changes the content of fatty acids and amino acids in wort, which may affect the efficiency of the fermentation process and the synthesis of fermentation byproducts
The highest content of fatty acids was determined in the wort obtained with 30% of amaranth (5.86 mg/L) and quinoa (5.51 mg/L) (Table 1)
Summary
Wort is an intermediate in the production of beer, obtained by mashing malt with water and boiled with hops. The optimal concentration of fatty acids (FA) and free amino nitrogen (FAN) in fermented wort and beer are being considered as crucial for proliferation of yeasts as well as final taste and aroma of beer [2]. It is believed that higher concentration of fatty acids can negatively affect the quality of beer. The content of long-chain fatty acids is usually very low in the final product, an increase in their concentration, together with inadequate storage conditions, may lead to an increase in the content of compounds formed through their oxidation, which affects beer’s qualities [3]. Amino acids are converted by yeasts to higher alcohols, Foods 2020, 9, 1626; doi:10.3390/foods9111626 www.mdpi.com/journal/foods
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