A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

This study provides a comprehensive comparison among the most common gluten-free (GF) brewing practices, with focus on impact of each treatment physicochemical parameters and consumer acceptability final beer. In addition, influence longer cold maturation natural reduction gluten content was investigated. Prolyl endopeptidase addition found to be effective in reducing levels (−75.93%), followed by silica gel (−53.09%), (−4.32%), tannins (−1.85%). Nonetheless, none treated beer samples (gluten > 20 ppm) due high nitrogen original wort. The application affected sensory characteristics least. According difference from control test results, no significant terms overall liking, appearance, odor/aroma, or taste observed between gel-treated sample (p 0.05). On other hand, enzymes significantly appearance odor/aroma. Nevertheless, all received positive acceptance scores.