“Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars”
In this research by Bernardo P. Guimaraes et.al. the whole kernel rice grain parameters (length, width, length to width ratio, and chalkiness) were obtained using Vibe QM3 Rice Analyzer in milled rice.
Citation
Guimaraes, B.P.; Schrickel,F.; Rettberg, N.; Pinson, S.R.M.; McClung, A.M.; Luthra, K.; Atungulu,G.G.; Sha, X.; de Guzman, C.; Lafontaine, S. Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars. Beverages 2024, 10, 16. https://doi.org/10.3390/beverages10010016
Abstract
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers.
Author affiliations
Bernardo P. Guimaraes, Kaushik Luthra, Griffiths G. Atungulu, and Scott Lafontaine from the Department of Food Science, University of Arkansas
Florian Schrickel and Nils Rettberg from Versuchs-und Lehranstalt für Brauerei in Berlin
Shannon R. M. Pinson and Anna M. McClung from the USDA Agricultural Research Service, Dale Bumpers National Rice Research Center
Xueyan Sha and Christian de Guzman from the Rice Research and Extension Center, University of Arkansas