Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations

TL;DR

This study explores using lentils in beer brewing, comparing lentil and barley worts and the effects of enzymes on key brewing parameters.

Contribution

The study demonstrates that lentils can be used in brewing with enzyme treatments improving extract levels and offering unique characteristics.

Findings

Lentil-based worts have higher free amino nitrogen and unique color compared to barley.

Amylolytic enzymes significantly increase extract levels in lentil worts.

Barley malt still outperforms lentils in saccharification and filtration efficiency.

Abstract

Lentils represent a promising alternative for beer production, potentially offering unique benefits and challenges. This study investigates the physicochemical properties of brewer’s wort derived from both barley and lentil grains. Specifically, it compares worts produced from raw and malted lentils, with and without the addition of amylase and protease enzymes. Key parameters such as filtration and saccharification times, pH, extract content, color, turbidity, polyphenol content, free amino nitrogen (FAN), nitrogen content, and metal ion and sugar composition were meticulously measured. Results indicate that both raw and malted lentils can be utilized to produce brewer’s wort, with the malting process enhancing extract levels. Notably, the addition of amylolytic enzymes resulted in the highest extract levels for both lentil types. Lentil-based worts exhibited significantly higher FAN levels and lower turbidity compared to barley malt worts. Despite barley malt’s established advantages in saccharification efficiency, filtration, and extract yield, lentils offer distinct benefits such as elevated FAN levels and unique color profiles. Enzyme treatments play a crucial role in optimizing lentil-based wort production, highlighting the potential for lentils in brewing applications.