Research of raw materials and mashing regimes to produce low digestion wort

Abstract

Currently, consumption of non-alcoholic or low-alcoholic products is gaining more and more efficiency in the beverage market. The brewing industry is taking the lead and is striving to increase the range of products aimed at this consumer. Therefore, there is an increasing market for non-alcoholic beers. Brewing this beer using membrane technology or dialysis is only achievable in high-capacity breweries. The presented research studies the possibility of producing non-alcoholic beer through technological methods by selecting suitable raw materials and mashing regimes. This technology will enable the production of non-alcoholic beer at small-capacity breweries. The purpose of the research is to study and apply the non-traditional grain crop sorghum variety Kazakhstan 16 in the production of brewing wort with a low degree of digestion. We studied the microstructure of the grain, calculated the size of the starch grains and justified its use in the production of low-density wort. The microstructure of the grain, as the size of the starch grains were determind. The using of sorghum was justified in the production of low-density mash. Based on the results of the experiments, the dependence of mash, hydromodulus and mashing mode on the yield of extractive substances in the wort was studied. A mashing regime with mash pauses of 50-52°C, and 72-74°C, bypassing the maltose pause, was selected. Based on the resulting low fermentation wort, a beer whose characteristics correspond to a non-alcoholic beer was produced.