Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts

A successful wort fermentation depends on both the sugar and free amino nitrogen (FAN) content of a wort. The primary goal mashing step is to generate fermentable sugars, as FAN regarded being primarily determined by malt quality; however, role in modifying has not been extensively studied, especially with respect non-barley brewing materials. In this study, gluten-free (GF) worts varied greatly from barley (73–490 mg/L vs. 201 mg/L, respectively) yielded different acid profiles, including lower proline higher γ-aminobutyric concentrations. While most acids were present or generated brief window early mashing, significant increases concentrations could be at temperatures below 55 °C. Overall, GF malts are promising ingredients that can produce quality if appropriate conditions implemented.