The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

The production of non-alcoholic beer requires brewing wort with a low degree digestion. That is possible the use non-traditional raw materials in production. research object presented below grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, technological methods not studied enough. Therefore, plants small capacities cannot produce it. This study justifies to low-digestion wort. In addition, we justify that had best indicators for producing beer. following ratio malt preparation 60:40 hydro module 1:6 are proposed. prepared an extractivity 6.62 % digestible carbohydrates 25.89 total. sugars non-fermentable substances was 1:1.79, so 79 constituted mainly sugars. Mathematical experiment planning has been used effect filling on wort's extractive matter yield. Based results this study, digestion rate. However, carbohydrate composition due presence mono- disaccharides. will ethanol content up 0.5 alcohol organoleptic characteristics set. High their high gelling temperature account these results. These factors made it select jumping mashing regime, which resulted deep hydrolysis into dextrins. allow using breweries any capacity. cost-effective do require expensive equipment