Next Article in Journal
Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates
Previous Article in Journal
Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 11
Issue 1
10.3390/foods11010031
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

by
Lucia Blšáková
1,
Tomáš Gregor
1,
Matej Mešťánek
1,
Luděk Hřivna
1 and
Vojtěch Kumbár
2,*
1
Department of Food Technology, Mendel University in Brno, Zemědelská 1665/1, 613 00 Brno, Czech Republic
2
Department of Technology and Automobile Transport (Section Physics), Mendel University in Brno, Zemědelská 1665/1, 613 00 Brno, Czech Republic
*
Author to whom correspondence should be addressed.
Foods 2022, 11(1), 31; https://doi.org/10.3390/foods11010031
Submission received: 29 October 2021 / Revised: 9 December 2021 / Accepted: 14 December 2021 / Published: 23 December 2021
(This article belongs to the Section Drinks and Liquid Nutrition)
Browse Figures
Review Reports Versions Notes

Abstract

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.
Keywords: malt; wort; beer; viscosity; beer production phases malt; wort; beer; viscosity; beer production phases

Share and Cite

MDPI and ACS Style

Blšáková, L.; Gregor, T.; Mešťánek, M.; Hřivna, L.; Kumbár, V. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity. Foods 2022, 11, 31. https://doi.org/10.3390/foods11010031

AMA Style

Blšáková L, Gregor T, Mešťánek M, Hřivna L, Kumbár V. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity. Foods. 2022; 11(1):31. https://doi.org/10.3390/foods11010031

Chicago/Turabian Style

Blšáková, Lucia, Tomáš Gregor, Matej Mešťánek, Luděk Hřivna, and Vojtěch Kumbár. 2022. "The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity" Foods 11, no. 1: 31. https://doi.org/10.3390/foods11010031

APA Style

Blšáková, L., Gregor, T., Mešťánek, M., Hřivna, L., & Kumbár, V. (2022). The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity. Foods, 11(1), 31. https://doi.org/10.3390/foods11010031

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop