Abstract In order to investigate benchtop NMR spectroscopy as a monitoring tool for fermentation processes, we used barley malt mash and took various samples over time analysed them by with 3-(trimethylsilyl)-2,2,3,3-tetradeuteropropionic acid sodium salt (TSP-d4) an internal standard the quantification of ethanol validated results two different enzymatic test kits analysis. We could show that ...

Abstract Gluten-free beer (GFB) was produced from gluten-containing barley malt wort by adding an enzyme-enriched extract to the wort, intended for patients with celiac disease. Nevertheless, aroma profile of such is unknown. The results indicated that treatment reduced 3-methylbutyl acetate, 2-methylbutyl ethyl hexanoate, 2-methylpropyl and butyrate when compared reference. Moreover, foam, fre...

Abstract Background Barley ( Hordeum vulgare L.) is an annual cereal crop that belongs to the grass family Poaceae of tribe Triticeae. It fifth most important after teff, wheat, maize and sorghum in area coverage Ethiopia. Important malting barley characteristics include kernel size, protein content, extractable malt diastatic power. Malt barely study area; however, productivity low varying fro...

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 greatl...