International Centre for Brewing Science, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
Diageo Global Beer Technical Centre, St. James's Gate, Dublin 8, Ireland.
Food Chem. 2017 Apr 15;221:324-334. doi: 10.1016/j.foodchem.2016.10.083. Epub 2016 Oct 20.
Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalted sorghums (2 brewing and 3 non-brewing varieties). The low temperature mash generated worts of comparable quality to those resulting from a traditional energy intensive mash protocol. Furthermore, its performance was less dependant on sorghum raw material quality, such that it may facilitate the use of what were previously considered non-brewing varieties. Whilst brewing sorghums were of lower protein content, protein per se did not correlate with mashing performance. Rather, it was the way in which protein was structured (particularly the strength of protein-starch interactions) which most influenced brewing performance. RVA profile was the easiest way of identifying this characteristic as potentially problematic.
从未发芽的高粱酿造拉格啤酒传统上需要使用高温糖化和外源酶来确保足够的淀粉转化。在这里，一种新型的低温糖化系统与更传统的糖化系统进行了比较，比较了从五种未发芽的高粱（两种酿造品种和三种非酿造品种）中生产的麦芽汁质量（实验室规模）。低温糖化产生的麦芽汁质量与传统的高能耗糖化方案相当。此外，它的性能对高粱原料质量的依赖性较小，因此可能有助于使用以前被认为是非酿造品种的品种。虽然酿造高粱的蛋白质含量较低，但蛋白质本身与糖化性能并没有相关性。相反，影响酿造性能的是蛋白质的结构方式（特别是蛋白质-淀粉相互作用的强度）。RVA 图谱是识别这种特征的最简单方法，因为它可能存在问题。
