Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch
The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretre...
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| Format: | Article |
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MDPI AG
2016-10-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/21/10/1320 |
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| author | Maria Balcerek Katarzyna Pielech-Przybylska Urszula Dziekońska-Kubczak Piotr Patelski Ewelina Strąk |
| author_facet | Maria Balcerek Katarzyna Pielech-Przybylska Urszula Dziekońska-Kubczak Piotr Patelski Ewelina Strąk |
| author_sort | Maria Balcerek |
| collection | DOAJ |
| description | The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretreatment method of unmalted cereal grains on the physicochemical composition of the prepared mashes, fermentation results, and the composition of the obtained distillates were investigated. The raw materials used were unmalted rye and barley grains, as well as the corresponding malts. All experiments were first performed on a semi-technical scale, and then verified under industrial conditions in a Polish distillery. The fermentable sugars present in sweet mashes mostly consisted of maltose, followed by glucose and maltotriose. Pressure-thermal treatment of unmalted cereals, and especially rye grains, resulted in higher ethanol content in mashes in comparison with samples subjected to pressureless liberation of starch. All agricultural distillates originating from mashes containing rye and barley grains and the corresponding malts were characterized by low concentrations of undesirable compounds, such as acetaldehyde and methanol. The distillates obtained under industrial conditions contained lower concentrations of higher alcohols (apart from 1-propanol) than those obtained on a semi-technical scale. |
| first_indexed | 2024-12-20T18:19:49Z |
| format | Article |
| id | doaj.art-8a748eb7bd3940a88d909ff990fa0cda |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-20T18:19:49Z |
| publishDate | 2016-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8a748eb7bd3940a88d909ff990fa0cda2022-12-21T19:30:17ZengMDPI AGMolecules1420-30492016-10-012110132010.3390/molecules21101320molecules21101320Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and StarchMaria Balcerek0Katarzyna Pielech-Przybylska1Urszula Dziekońska-Kubczak2Piotr Patelski3Ewelina Strąk4Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, PolandDepartment of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, PolandDepartment of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, PolandDepartment of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, PolandDepartment of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, PolandThe objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretreatment method of unmalted cereal grains on the physicochemical composition of the prepared mashes, fermentation results, and the composition of the obtained distillates were investigated. The raw materials used were unmalted rye and barley grains, as well as the corresponding malts. All experiments were first performed on a semi-technical scale, and then verified under industrial conditions in a Polish distillery. The fermentable sugars present in sweet mashes mostly consisted of maltose, followed by glucose and maltotriose. Pressure-thermal treatment of unmalted cereals, and especially rye grains, resulted in higher ethanol content in mashes in comparison with samples subjected to pressureless liberation of starch. All agricultural distillates originating from mashes containing rye and barley grains and the corresponding malts were characterized by low concentrations of undesirable compounds, such as acetaldehyde and methanol. The distillates obtained under industrial conditions contained lower concentrations of higher alcohols (apart from 1-propanol) than those obtained on a semi-technical scale.http://www.mdpi.com/1420-3049/21/10/1320ryebarleycereal maltsalcoholic fermentationnatural productsagricultural distillatespirit beverages |
| spellingShingle | Maria Balcerek Katarzyna Pielech-Przybylska Urszula Dziekońska-Kubczak Piotr Patelski Ewelina Strąk Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch Molecules rye barley cereal malts alcoholic fermentation natural products agricultural distillate spirit beverages |
| title | Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch |
| title_full | Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch |
| title_fullStr | Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch |
| title_full_unstemmed | Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch |
| title_short | Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch |
| title_sort | fermentation results and chemical composition of agricultural distillates obtained from rye and barley grains and the corresponding malts as a source of amylolytic enzymes and starch |
| topic | rye barley cereal malts alcoholic fermentation natural products agricultural distillate spirit beverages |
| url | http://www.mdpi.com/1420-3049/21/10/1320 |
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