Free α‐amino nitrogen production in sorghum beer mashing

Taylor, John R.N.; Boyd, Heather K.

doi:10.1002/jsfa.2740371109

Cited by 59 publications

(35 citation statements)

References 12 publications

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“…These results did not correlate with results obtained with sorghum malt. In sorghum malt mashing, a maximum FAN level was seen at 51°C and FAN levels decreased at 40°C and 60°C 39 . The FAN level of the wort obtained without an extra 30 min mashing-in step, was 159 mg/L (Table III).…”

Section: Mashing-in Temperaturementioning

confidence: 91%

Optimisation of a Mashing Program for 100% Malted Buckwheat

Wijngaard

Arendt

2006

Journal of the Institute of Brewing

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The objective of this study was to develop a temperature programmed mashing profile for 100% buckwheat malt. Both standard brewing methods and a rheological tool (Rapid Visco Analyser) were used to characterise worts and mashes. An optimal grist : liquor ratio of 1: 4 was observed. At this ratio, buckwheat malt showed a gelatinisation temperature of 67°C and barley malt 62°C. A one hour stand at 65°C exhibited higher FAN levels, fermentable extracts and lower viscosity values than stands at 67°C or 69°C, and was therefore used in further mashing trials. An extra mashing step of 30 min, at any of the tested temperatures, increased extract values a minimum of 4%, decreased viscosities a minimum of 0.20 mPas, and increased fermentable extracts 12%. Best results were obtained when a mashing-in temperature was used in the range of 35°C to 45°C. These mashing-in temperatures were used to design an optimal mashing procedure: 15 min at 35°C; 15 min at 45°C; 40 min at 65°C; 30 min at 72°C; 10 min at 78°C. This program showed higher extract values and fermentable extract values (72.7% and 49.9%) than obtained by congress mashing (65.3% and 40.0%), thus successfully optimising the mashing program.

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Section: Mashing-in Temperaturementioning

confidence: 91%

Optimisation of a Mashing Program for 100% Malted Buckwheat

Wijngaard

Arendt

2006

Journal of the Institute of Brewing

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“…In wort, the main nitrogen sources for yeast metabolism are individual amino acids, small peptides, and ammonium ions formed from the proteolysis of barley malt proteins during malting and mashing, collectively known and measured as Free Amino Nitrogen (FAN) 3,19 . Brewer's wort contains 19 of the 20 essential amino acids, and as with wort sugars, the uptake of amino acids is ordered.…”

Section: Introductionmentioning

confidence: 99%

Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation

Lekkas

Stewart²,

Hill

et al. 2007

Journal of the Institute of Brewing

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The Free Amino Nitrogen (FAN) content of wort prescribes efficient yeast cell growth and fermentation performance. FAN consists of the individual amino acids, small peptides and ammonia ions formed during malting, the relative amounts of which vary. In this paper, the individual constituents of FAN were dissected and their effect on both ale and lager fermentations determined. The patterns of amino acid and small peptide uptake and the changes in extracellular protease activity revealed the dynamic environment that develops during fermentation. Lysine and methionine, previously identified as key amino acids in wort fermentation, were investigated further.

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“…Yeast uptakes not only fermentable sugars for ethanol production but also nutrients (amino acids, minerals, and vitamins) for its own growth and functional maintenance (e.g., levels of invertase and permeases, which are responsible for sugar transportation and conversion). Free amino nitrogen (FAN) is an essential nutrient for yeast growth during fermentation (Pickerell 1986;Taylor and Boyd 1986). Protein is the second major component in grain sorghum.…”

mentioning

confidence: 99%

Evaluation of Waxy Grain Sorghum for Ethanol Production

Bean

et al. 2011

Cereal Chem

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The objective of this research was to investigate the fermentation performance of waxy grain sorghum for ethanol production. Twenty‐five waxy grain sorghum varieties were evaluated with a laboratory dry‐grind procedure. Total starch and amylose contents were measured following colorimetric procedures. Total starch and amylose contents ranged from 65.4 to 76.3% and from 5.5 to 7.3%, respectively. Fermentation efficiencies were in the range of 86.0–92.2%, corresponding to ethanol yields of 2.61–3.03 gallons/bushel. The advantages of using waxy sorghums for ethanol production include easier gelatinization and low viscosity during liquefaction, higher starch and protein digestibility, higher free amino nitrogen (FAN) content, and shorter fermentation times. The results showed a strong linear relationship between FAN content and fermentation rate. Fermentation rate increased as FAN content increased, especially during the first 30 hr of fermentation (R2 = 0.90). Total starch content in distillers dried grains with solubles (DDGS) was less than 1% for all waxy varieties.

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Free α‐amino nitrogen production in sorghum beer mashing

Cited by 59 publications

References 12 publications

Optimisation of a Mashing Program for 100% Malted Buckwheat

Optimisation of a Mashing Program for 100% Malted Buckwheat

Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation

Evaluation of Waxy Grain Sorghum for Ethanol Production

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