消费者比以往任何时候都更多地在寻找新颖和令人兴奋的啤酒选择,酿造者是,因此,不断尝试以适应他们的产品组合。一种有趣的方式自然地融入新的口味和口味是通过使用替代辅料,但这并不总是一个简单而直接的过程。在这项研究中,40%的未发芽的替代辅料(einkorn,Emmer,拼写,呼罗珊,藜麦,栀子,荞麦,高粱,teff,和tritordeum)或参考(大麦麦芽,未发芽的大麦,和未发芽的小麦)添加到60%的大麦麦芽中,之后,三种不同的实验室捣碎过程(国会捣碎,国会将辅料预糊化,和埃文斯混搭)进行了表演,详细研究了它们在糖化过程中的行为和由此产生的麦芽汁特性。总的来说,所有10个未发芽的替代助剂的提取过程对于所有三个实验室糖化过程都不完整,国会捣碎导致最高的提取物和最快的过滤,而Evans糖化导致最低的提取物和最慢的过滤。未发芽的预糊化通常仅对具有高起始淀粉糊化温度的助剂有益。此过程还使未发芽的辅料中的内源性酶失活,这对捣碎过程有不利影响。
Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pre-gelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and the resulting wort characteristics were investigated in detail. Overall, the extraction process of all 10 unmalted alternative adjuncts was not complete for all three laboratory mashing processes, whereby Congress mashing resulted in the highest extract and fastest filtration, whereas Evans mashing resulted in the lowest extract and slowest filtration. Pre-gelatinization of the unmalted was generally only beneficial for adjuncts with high onset starch gelatinization temperatures. This process also inactivated endogenous enzymes in the unmalted adjuncts, which had an adverse effect on the mashing process.