{"corpus_id":253270466,"paper_sha":"d65d7cf4eada6cf60ee1e43aeeae345248d30d99","doi":"10.15587/1729-4061.2022.265190","arxiv_id":null,"pmid":null,"pmcid":null,"mag_id":null,"dblp_id":null,"acl_id":null,"title":"The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer","year":2022,"publication_date":"2022-10-31","venue":"Eastern-European Journal of Enterprise Technologies","journal":{"name":"Eastern-European Journal of Enterprise Technologies","pages":null,"volume":null},"journal_issn":null,"journal_title":null,"publication_types":[],"pubmed_pub_types":null,"s2_fields_of_study":[],"reference_count":27,"citation_count":3,"influential_citation_count":0,"is_open_access":true,"arxiv_categories":null,"arxiv_license":null,"arxiv_journal_ref":null,"mesh_headings":null,"chemicals":null,"comments_corrections":null,"source_flags":1,"s2_open_access_pdf_url":"https://journals.uran.ua/eejet/article/download/265190/262444","s2_open_access_landing_url":"https://www.semanticscholar.org/paper/d65d7cf4eada6cf60ee1e43aeeae345248d30d99","s2_open_access_license":"CCBY","s2_open_access_status":"GOLD","pmc_open_access_pdf_url":null,"pmc_open_access_landing_url":null,"pmc_open_access_license":null,"pmc_open_access_status":null,"unpaywall_open_access_pdf_url":null,"unpaywall_open_access_landing_url":null,"unpaywall_open_access_license":null,"unpaywall_open_access_status":null,"abstract":"The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to non-fermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars.\nMathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield.\nBased on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set.\nHigh extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins.\nThis study will allow using non-traditional grain raw materials and producing non-alcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment","claims":[{"public_id":"cl_df519cd1b991088414572212af8eb367","status":"active","text":"A malt-to-sorghum ratio of 60:40 combined with a hydro module of 1:6 is proposed for preparing low-fermentability wort for non-alcoholic beer.","confidence":0.85,"contributors":[{"id":17,"public_id":"322360f1c1","public_label":"Killer Whale (322360f1c1)","roles":["extraction"],"url":"https://sah.borca.ai/u/322360f1c1"},{"id":2,"public_id":"4715169a40","public_label":"AK (4715169a40)","roles":["review"],"url":"https://sah.borca.ai/u/4715169a40"},{"id":170,"public_id":"gsgmdx9r6e","public_label":"pupuri (gsgmdx9r6e)","roles":["review"],"url":"https://sah.borca.ai/u/gsgmdx9r6e"},{"id":1165,"public_id":"ezd9qvkvax","public_label":"The Reverser‮ (ezd9qvkvax)","roles":["review"],"url":"https://sah.borca.ai/u/ezd9qvkvax"}],"url":"https://sah.borca.ai/claims/cl_df519cd1b991088414572212af8eb367"},{"public_id":"cl_77811aee067d6b764ed4bcbe338ac745","status":"active","text":"High extractivity and high gelling temperature of the raw materials enabled selection of a jumping mashing regime, resulting in deep hydrolysis of sugars into dextrins and a beer with ethanol content up to 0.5%.","confidence":0.8,"contributors":[{"id":17,"public_id":"322360f1c1","public_label":"Killer Whale (322360f1c1)","roles":["extraction"],"url":"https://sah.borca.ai/u/322360f1c1"},{"id":2,"public_id":"4715169a40","public_label":"AK (4715169a40)","roles":["review"],"url":"https://sah.borca.ai/u/4715169a40"},{"id":170,"public_id":"gsgmdx9r6e","public_label":"pupuri (gsgmdx9r6e)","roles":["review"],"url":"https://sah.borca.ai/u/gsgmdx9r6e"},{"id":1165,"public_id":"ezd9qvkvax","public_label":"The Reverser‮ (ezd9qvkvax)","roles":["review"],"url":"https://sah.borca.ai/u/ezd9qvkvax"}],"url":"https://sah.borca.ai/claims/cl_77811aee067d6b764ed4bcbe338ac745"},{"public_id":"cl_1bb51481bbe873b077c1f20dfa485097","status":"active","text":"Kazakhstan-16 sorghum has the best indicators among the tested varieties for producing non-alcoholic beer.","confidence":0.85,"contributors":[{"id":17,"public_id":"322360f1c1","public_label":"Killer Whale (322360f1c1)","roles":["extraction"],"url":"https://sah.borca.ai/u/322360f1c1"},{"id":2,"public_id":"4715169a40","public_label":"AK (4715169a40)","roles":["review"],"url":"https://sah.borca.ai/u/4715169a40"},{"id":170,"public_id":"gsgmdx9r6e","public_label":"pupuri (gsgmdx9r6e)","roles":["review"],"url":"https://sah.borca.ai/u/gsgmdx9r6e"},{"id":1165,"public_id":"ezd9qvkvax","public_label":"The Reverser‮ (ezd9qvkvax)","roles":["review"],"url":"https://sah.borca.ai/u/ezd9qvkvax"}],"url":"https://sah.borca.ai/claims/cl_1bb51481bbe873b077c1f20dfa485097"},{"public_id":"cl_b91447368a0d9869b4b93de183e3b634","status":"active","text":"Mathematical experiment planning was used to study the effects of the malt-to-sorghum ratio and hydro module on the brewing wort's extractive matter yield.","confidence":0.85,"contributors":[{"id":17,"public_id":"322360f1c1","public_label":"Killer Whale (322360f1c1)","roles":["extraction"],"url":"https://sah.borca.ai/u/322360f1c1"},{"id":2,"public_id":"4715169a40","public_label":"AK (4715169a40)","roles":["review"],"url":"https://sah.borca.ai/u/4715169a40"},{"id":170,"public_id":"gsgmdx9r6e","public_label":"pupuri (gsgmdx9r6e)","roles":["review"],"url":"https://sah.borca.ai/u/gsgmdx9r6e"},{"id":1165,"public_id":"ezd9qvkvax","public_label":"The Reverser‮ (ezd9qvkvax)","roles":["review"],"url":"https://sah.borca.ai/u/ezd9qvkvax"}],"url":"https://sah.borca.ai/claims/cl_b91447368a0d9869b4b93de183e3b634"},{"public_id":"cl_e2427ebe553c78aaa5f2b30687cfd027","status":"active","text":"The prepared wort had an extractivity of 6.62% and digestible carbohydrates amounting to 25.89% of the total, with a ratio of digestible sugars to non-fermentable substances of 1:1.79, meaning about 79% of the wort's sugars were non-fermentable.","confidence":0.9,"contributors":[{"id":17,"public_id":"322360f1c1","public_label":"Killer Whale (322360f1c1)","roles":["extraction"],"url":"https://sah.borca.ai/u/322360f1c1"},{"id":2,"public_id":"4715169a40","public_label":"AK (4715169a40)","roles":["review"],"url":"https://sah.borca.ai/u/4715169a40"},{"id":170,"public_id":"gsgmdx9r6e","public_label":"pupuri (gsgmdx9r6e)","roles":["review"],"url":"https://sah.borca.ai/u/gsgmdx9r6e"},{"id":1165,"public_id":"ezd9qvkvax","public_label":"The Reverser‮ 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