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

Adetunji, A.I. and Khoza, S. and de Kock, H.L. and Taylor, J.R.N. (2013) Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process. Journal of the Institute of Brewing. pp. 1-8.

[img]
Preview
PDF - Published Version
| Preview

Abstract

To 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 non-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 owing 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 a whole-grain adjunct in lager beer brewing. Copyright © 2013 The Institute of Brewing & Distilling

Item Type: Article
Uncontrolled Keywords: descriptive sensory profiling;mashing;raw whole-grain adjunct;sorghum;wort
Author Affiliation: Institute for Food, Nutrition and Well-Being and Department of Food Science, University of Pretoria, South Africa
Subjects: Postharvest Management
Social Sciences > Postharvest Management

Plant Physiology and Biochemistry > Biochemistry
Social Sciences > Plant Physiology and Biochemistry > Biochemistry
Divisions: Sorghum
Depositing User: Mr. SanatKumar Behera
Date Deposited: 13 Aug 2013 03:45
Last Modified: 13 Aug 2013 03:45
Official URL: http://dx.doi.org/10.1002/jib.76
URI: http://eprints.icrisat.ac.in/id/eprint/11439

Actions (login required)

View Item View Item