Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

Abstract

Short title: Sorghum grain type and wort physico-chemical and sensory quality ABSTRACTTo determine the most suitable types of sorghum for whole grain adjunct in lager beer brewing, 14 cultivars of five different types: white tan-plant, white not tan-plant, red non-tannin, white tannin (Type II), and red tannin (Type III) were evaluated. The effects of grain type on wort physico-chemical and sensory quality with raw grain and malt plus commercial enzyme mashing were assessed. Tannin content correlated significantly and negatively with wort extract and fermentable sugars (p<0.001) and free amino nitrogen (FAN) (p<0.1). This is attributable to inactivation of the exogenous enzymes by the tannins during the mashing process. However, the Type II tannin sorghums had wort quality attributes closer to the non-tannin sorghum types, probably due to their relatively low tannin content (≤1%). Malting gave a great improvement in wort extract, fermentable sugars and FAN but substantially influenced wort sensory properties in terms of higher sourness, bitterness and astringency as well as the expected more malty flavour.Worts from raw red non-tannin sorghums were similar to those of white tan-plant sorghums in both physico-chemical and sensory quality. Thus, red non-tannin sorghums, in view of their better agronomic quality, have considerable potential as whole grain adjunct in lager brewing.

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

“…This low FAN obtained from the Type III tannin sorghum is similar to our previous findings (Adetunji et al, 2013).…”

“…320 ml with distilled water containing 365 mg/L calcium chloride (130 ppm calcium) to give grist/liquor ratio of 1:3. Mashing was carried out as described by Adetunji, Khoza, De Kock & Taylor (2013), with the following modifications. The concentration of Cerezyme 2X Sorghum enzyme added was 16 000 ppm with respect to milled sorghum grain.…”

Sorghum condensed tannins encapsulated in kafirin microparticles as a nutraceutical for inhibition of amylases during digestion to attenuate hyperglycaemia

“…Notwithstanding this, there is a direct relationship between sorghum tannin content and amylase inhibition (Adetunji, Khoza, de Kock & Taylor, 2013). Kim et al(2011) previously investigated the α-amylase and α-glucosidase inhibition of 70% ethanol phenolic extracts from tannin sorghum, while Hargrove, Greenspan, Hartle and Dowd (2011) studied the effects of 50% methanol extracts from Sumac (tannin) and black (nontannin) sorghum varieties on α-amylase inhibition.…”

Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals

“…Oves má v pivovarské výrobě potenciál jak nesladovaný, použitý jako surogát (Schitzenbaumer et al, 2012), tak ve formě ovesných sladů (Hubner et al, 2009;Hanke et al, 2005). V zemích tropického pásma probíhá výzkum sladovnických a pivovarských vlastností čiroku a aplikace nesladovaného/sladovaného čiroku ve výrobě piv (Adetunji et al, 2013;Agu et al, 2011).…”

“…Oats could have a potential in brewing industry both un-malted, used as an adjuct (Schitzenbaumer et al, 2012) and in the form of oat malts (Hubner et al, 2009;Hanke et al, 2005). In the countries of the tropical zone, research on malting and brewing properties of sorghum and applications of unmalted / malted sorghum in the production of beer is being made (Adetunji et al, 2013;Agu et al, 2011).…”