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

Mayer, Heidi; Ceccaroni, Dayana; Marconi, Ombretta; Sileoni, Valeria; Perretti, Giuseppe; Fantozzi, Paolo

doi:10.1016/j.lwt.2015.11.037

Cited by 75 publications

(83 citation statements)

References 16 publications

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“…The brewery wort (Table ) was adjusted by boiling to an extract content of 12.1 °P. The pH of wort during mashing was adjusted in order to allow protein degradation and consequent conversion of rice malt starch . The complete saccharification was indeed ascertained after 50 min of the rest at 74 °C.…”

Section: Resultssupporting

confidence: 86%

“…The quality attributes of the beer were assessed in duplicate following the Analytica‐EBC methods: original, real and apparent extract of beer (°P), EBC method 9.4; alcohol in beer by distillation (% v/v), EBC method 9.2.1; real degree of fermentation (%), EBC method 9.5; pH of beer (method 9.35); colour of beer: spectrophotometric method (EBC‐U), EBC method 9.6; total nitrogen in beer, Kjeldahl method (mg L −1 ), EBC method 9.9.1; FAN in beer by spectrophotometry (mg L −1 ), EBC method 9.10; foam stability of beer using the NIBEM‐T Meter 30 s (seconds), EBC method 9.42. The apparent degree of fermentation was determined by following Mebak method 2.8.4 …”

Section: Methodsmentioning

confidence: 99%

“…From the literature, the enzymatic content of rice is lower than that of barley malt, but it is higher than with other gluten‐free grains. Recent studies demonstrated that the suitable conditions for malting and brewing allow the complete conversion of rice starch malt into fermentable sugar . A long malting time combined with a low kilning temperature allows the preservation of the enzymatic content, but the resulting malt and beer are pale in colour and with a flat flavour profile.…”

Section: Introductionmentioning

confidence: 99%

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Rice malting optimization for the production of top‐fermented gluten‐free beer

et al. 2019

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BACKGROUND A safe method to obtain gluten‐free beer led to the use of naturally gluten‐free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimization of the malting and brewing procedure is proposed to overcome the aforementioned issues. Different steeping conditions and kilning temperatures are considered, and a top‐fermented beverage from rice malt is obtained for the first time. RESULTS The malting procedure has been optimized by assessing the use of short‐time steeping as an alternate to long air rest to obtain sufficient moisture content in the green malt, saving water consumption. The malt obtained allowed a regular fermentation, as confirmed by the sensorial analysis, which did not reveal any off‐flavours. The use of a top‐fermenting yeast formed high content of higher alcohol and relatively low amount of esters. CONCLUSION This study confirms the potential of rice for the production of malt and beer. The optimized malting programme allowed water saving. The production of a top‐fermented rice malt beer was a successful attempt to introduce a new flavoured product for consumption by individuals affected by coeliac disease. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 86%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rice malting optimization for the production of top‐fermented gluten‐free beer

et al. 2019

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“…Mayer et al . likewise reported an all rice gluten‐free beer (4.4–4.8% ABV) produced with Italian rice variety Centauro and a mashing‐in liquor‐to‐grist ratio of 1:4 .…”

Section: Introductionmentioning

confidence: 95%

Indian black rice: A brewing raw material with novel functionality

et al. 2019

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Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins and other phytonutrients. With growing interest in the use of local raw materials in brewing, it was of interest to develop protocols for malting and brewing with Chakhao Poireiton to see whether the antioxidant capacity of anthocyanins could be delivered into finished beer. Protocols for brewing with 100% malted rice were developed and the performance of Indian black rice compared with that of an Italian white rice cultivar suited to brewing. The apparent fermentabilities of rice worts were 69.5% (black) and 67.3% (white), yielding beers of 3.28 and 3.19% ABV respectively. Black rice worts were deficient in free amino nitrogen (83.5 mg/L relative to 137 mg/L for white rice) and would need nitrogen supplementation to avoid issues with fermentation, e.g. elevated diacetyl. Black rice beer had an orange‐red hue as a result of extraction of anthocyanin pigments (2.84 mg/L). The oxidative stability of 100% rice beers was measured using electron spin resonance spectroscopy and both samples were found to be unusually stable. Interestingly, when rice beers were blended with a control barley malt derived lager in varying proportions (10, 25, 50%), the oxidative stability was improved, relative to the control lager, particularly so in the case of black rice beer, which contained an antioxidant capacity over and above that of the white rice beer. Future studies are required to determine whether the noted oxidative stability of 100% rice malt beers results in a more flavour‐stable beer. © 2019 The Institute of Brewing & Distilling

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“…Acetaldehyde gives a solvent‐like flavor of green apples. It is present in all beers, although if its content is too high (above 10 mg L −1 ) the beer may be defective . In our study, the content of acetaldehyde in all the beers ranged from 5.2 to 10.8 mg L −1 (Table ).…”

Section: Resultsmentioning

confidence: 48%