Organoleptic and Physicochemical Quality Indicators of Beer Using Winter Triticale Malt and Grain

Introduction: Considering the high rates of import substitution processes in the brewing industry, the most promising direction is the use of non-traditional plant raw materials grown in the Russian Federation and their subsequent use in malt and beer technology. Due to the combination of genetic and technological properties, winter triticale holds significant interest in the field of biotechnology of fermentation industries.

Purpose: To study organoleptic and physicochemical indicators of beer quality using malt and grain of a new variety of winter triticale bred in the Samara region for the implementation of the import substitution program.

Materials and Methods: The obtained experimental samples of beer with different contents of malted and unmalted raw materials of Spica winter triticale variety served as the materials for the research. The organoleptic indicators were determined according to GOST 30060-22 and with a tasting assessment of the drink by the respondents. The physicochemical properties were determined using: GOST 12787-2021, GOST 12788-87, 12789-2022, GOST 12789-2022, GOST 34789-2021.

Results: Experimental samples of beer with 10, 15 and 25% malt and triticale grain of the Spica variety were obtained. The analysis of the organoleptic properties demonstrated that a 15% triticale malt inclusion (by total grain product volume) yielded superior results compared to the other experimental samples.

Conclusion: During the experiment, it was found that the best properties were demonstrated by a beer sample containing 15 % triticale malt, but the best foam stability was observed in a sample containing 20 % winter triticale malt. In general, the experimental studies showed a direct dependence of the mass fraction of added malt and triticale grain of the Spica variety on the organoleptic and physicochemical properties of the finished drink. The obtained research results will allow specialists in the fermentation industry to expand the range of products manufactured from domestic raw materials, use triticale malt as a replacement for previously used imported malts (for example, wheat or rye), and significantly reduce the time required to develop new or adjust existing recipes for obtaining various brands of beer on the domestic brewing market.

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