Exploring diverse sorghum (
            <i>Sorghum bicolor</i>
            (L.) Moench) accessions for malt amylase activity

Disharoon, Andrew; Boyles, Richard; Jordan, Kathleen; Kresovich, Stephen

doi:10.1002/jib.628

Cited by 6 publications

(1 citation statement)

References 47 publications

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“…Sorghum has been used as an adjuvant in the brewing of lager beer in the USA since the 1980s. It might seem more practical to use unmalted sorghum and commercial enzymes due to the issues with malted sorghum, including the development of insufficient diastatic power, high gelatinization temperatures, high mash viscosity, low content of free amino acids, limited protein modification due to low proteolytic activity, high malting costs, high malting losses, as well as the need to supplement the unmalted sorghum with exogenous enzymes [1, [35][36][37]. Espinosa-Ramírez et al successfully produced lagers from different types of sorghum malts using β-amylase or amyloglucosidase [38].…”

Section: Introductionmentioning

confidence: 99%

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

et al. 2023

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One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regional differences. The results of this study’s brewing were compared to those of beer made only from malted barley. Malted and unmalted sorghum were suggested for use in this study’s brewing. In order to improve the technical mashing operation and raise output yield, commercial enzymes were introduced. The following physicochemical analyses of the finished beer were carried out in accordance with regulatory requirements: original extract (% m/m), apparent extract (% m/m), alcohol content (% v/v, % m/m), density (g/cm3), turbidity (EBC), pH, color (EBC), bitterness value (IBU), oxygen content (mg/L), carbon dioxide content (g/L). A nine-point hedonic scale was used to conduct the sensory evaluation of the beer samples. Sorghum was easily included into the technological process to create a finished product that, in many ways, resembled traditional beer, making sorghum appropriate for typical beer drinkers. The laboratory brewing formula that produced the highest-quality results of all the tested variants included 60% sorghum malt and 40% unmalted sorghum: original extract 11.26% m/m, apparent extract 4.59% m/m, alcohol content 4.12% v/v, turbidity 0.74 EBC, CO2 content 5.10 g/L. The resulting sorghum beer typically has low alcohol content, a complex, aromatic, slightly sour flavor, a mild bitter or astringent sensation, and less stable foam.

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