Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Phiarais, Blaise P. Nic; Mauch, Alexander; Schehl, Beatus D.; Zarnkow, Martin; Gastl, Martina; Herrmann, Markus; Zannini, Emanuele; Arendt, Elke K.

doi:10.1002/j.2050-0416.2010.tb00430.x

Cited by 57 publications

(41 citation statements)

References 47 publications

(86 reference statements)

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“…Viscosity correlated to the extract, and taking this into account, the values for the buckwheat and quinoa were both 2.5-fold higher that those of barley ( Table 1). The values for the barley and buckwheat malt were in general consistent with previous findings (12,14) and the values for all three malts were within the range reported as being satisfactory for brewing purposes, as had been ascertained for quinoa, millet and rice in a previous study (12).…”

Section: Brewing Attributessupporting

confidence: 91%

“…Compared with barley, extracts of buckwheat and quinoa were a quarter and a half lower, respectively ( Table 1). Similar values for the buckwheat and barley malt have been presented elsewhere (12,14), whereas our extract value of the quinoa malt was up to 2-fold lower than reported previously (12,16). The reason for this could be related to kilning at higher temperatures, since enzymes are, for the most part, inactivated by heat.…”

Section: Brewing Attributessupporting

confidence: 87%

“…In this work, only barley malt was close to the normal pH range (5.80–5.95), whereas the hydrogen ion concentration ([H + ]) of the buckwheat and quinoa malt was an order of magnitude lower and higher, respectively (Table ). This result with buckwheat malt was significantly lower than results reported by other researchers . A possible explanation for this could be that because the grain was unhulled, some lactic acid bacteria could grow on the surface during germination.…”

Section: Resultscontrasting

confidence: 67%

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Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

et al. 2014

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Typical beer contains significant amount of gluten, and being the third most popular beverage worldwide, the commercial production of its gluten-free form is of rising interest. This research aimed to prepare bottom-fermented beverages from buckwheat and quinoa and to explore their physical, chemical and sensory properties. Compared with barley, the analysis of brewing attributes of buckwheat and quinoa showed a lower malt extracts, longer saccharification times, higher total protein and fermentable amino nitrogen content and higher values of the iodine test and colour. Fermentability values, the wort pH and the soluble protein content were similar for barley and buckwheat, but different for quinoa, whereas only values of viscosity and beverage pH were similar between barley and quinoa. Both beverages, especially the quinoa beverage, contained a superior level of metal cations. The fermentable carbohydrate content in the buckwheat wort was comparable to barley but lower in quinoa; however, worts derived from both pseudocereals contained predominantly glucose. The amino acid content of the buckwheat wort was similar to barley, whereas the content in the quinoa beverage was almost twice as high. The content of volatile compounds commonly associated with beer aroma was comparable between the barley and buckwheat beverage but significantly lower in the quinoa; however, the latter contained some distinctive volatile substances not found in the other beverages. The organoleptic perception of the buckwheat beverage was better than that of the quinoa, although both showed a good general acceptance. In general, buckwheat appears quite similar to barley, whereas quinoa shows many unique properties.

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Section: Brewing Attributessupporting

confidence: 91%

Section: Brewing Attributessupporting

confidence: 87%

Section: Resultscontrasting

confidence: 67%

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Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

et al. 2014

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“…Recent studies have shown that buckwheat has the potential to be used as a raw material in the production of gluten-free beer [13,14]. However, all of these studies have found a significantly lower enzymatic activity in buckwheat malt than barley malt [14][15][16]. Due to the low levels of α-and β-amylase, mashing using 100% buckwheat malt without the addition of commercial enzymes can lead to undesirable properties such as low extract yields, high wort viscosities, and decreased rates of fermentation [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

Deng¹,

Lim²,

Lee³

et al. 2019

Journal of Microbiology and Biotechnology

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Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

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“…This results in bottom‐fermented beverages that are more or less distinct compared with a typical barley beer; however, drinkable and nutritious beverages can be prepared. In addition, the large‐scale preparation of a top‐fermented beer from buckwheat was reported , where sensory analysis had indicated that the buckwheat beer was acceptable with regard to odour, purity of taste, mouthfeel, tingling and bitterness. In that manner, serial repitching (a crucial component of the commercial brewing process) of buckwheat and quinoa wort has been recently explored and yeast was characterized regarding the differences in karyotypes and protein profile .…”

Section: Introductionmentioning

confidence: 99%

Part III: the influence of serial repitching ofSaccharomyces pastorianuson the production dynamics of some important aroma compounds during the fermentation of barley and gluten-free buckwheat and quinoa wort

et al. 2015

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The present paper is the last report of a comprehensive study regarding the influence of the serial repitching of Saccharomyces pastorianus TUM 34/70 on the composition of a barley, buckwheat or quinoa fermentation medium. In particular, it focuses on the production dynamics of important volatile compounds typically associated with the aroma of beer. Samples were taken every 24 h after 11 serial repitchings of a single starter culture, analysed for the particular aroma compound content by distillation followed by gas chromatography with flame ionization detection. The term 'serial repitching factor' is used for the first time to support the visual evaluation of the influence of serial repitching. Results showed that the levels of methanol in the quinoa wort fermentation were only slightly higher than in barley and in practical terms independent of successive fermentation. The behaviour of acetaldehyde in quinoa was similar to that in barley. However, there was a final 2-fold lower production of some important aroma compounds compared with barley and buckwheat and for this reason quinoa cannot be recommended as a gluten-free substitute to produce a bottom-fermented beer. Regarding the buckwheat wort fermentation, a 2-to 3-times lower final acetaldehyde content than in barley is desirable, whereas a relatively high methanol content is not desirable. Barley and buckwheat showed comparable sum concentrations and similar overall profiles of some important aroma compounds. From this perspective, buckwheat appears to be a promising substitute for barley as a brewing raw material. The overall conclusions of our comprehensive study (Parts I-III) are that buckwheat shows adequate brewing properties to substitute for barley in the commercial preparation of a bottom-fermented gluten-free beer-like beverage, and yeast can be repitched at least 11 times. In contrast, quinoa in practical terms shows no substitutional potential for barley in beer; however, it has many nutritious advantages, thus the commercial preparation of a unique, bottom-fermented gluten-free 'non-beer-like' beverage -where the yeast could be repitched six times at most -appears feasible.

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Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Cited by 57 publications

References 47 publications

Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

Part III: the influence of serial repitching ofSaccharomyces pastorianuson the production dynamics of some important aroma compounds during the fermentation of barley and gluten-free buckwheat and quinoa wort

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