Utilisation of rye brome (Bromus secalinus L.) for malting and brewing

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-09-11 DOI:10.1016/j.jcs.2025.104278

Alan Gasiński , Joanna Kawa-Rygielska , Witold Pietrzak , Elżbieta Pytlarz , Oliwia Hamkało

引用次数: 0

Abstract

This research concentrated on the analysis of possibility of utilising grains of ‘perennial grass’, Bromus secalinus, in the malting and brewing technology. It was shown, that addition of rye brome malt can hinder wort filtration and decrease wort volume and wort extract content, but it was possible to produce beers which were made used up to 40 % of rye brome malt. Acquired beers were characterised with lower alcohol content and lower energy content and acceptable levels of volatile compounds, therefore, rye brome malt could possibly be an interesting substrate for production of beers with lowered content of alcohol in the future.

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黑麦雀麦（Bromus secalinus L.）在麦芽和酿造中的应用

本研究集中分析了利用“多年生草”Bromus secalinus的颗粒进行麦芽和酿造技术的可能性。结果表明，黑麦麦芽的添加会阻碍麦汁的过滤，降低麦汁体积和麦汁提取物含量，但黑麦麦芽用量高达40%的啤酒是可以生产的。获得的啤酒具有较低的酒精含量和较低的能量含量以及可接受的挥发性化合物水平的特点，因此，黑麦麦芽可能是未来生产低酒精含量啤酒的一种有趣的底物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.