title: Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch.
abstract: The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretreatment method of unmalted cereal grains on the physicochemical composition of the prepared mashes, fermentation results, and the composition of the obtained distillates were investigated. The raw materials used were unmalted rye and barley grains, as well as the corresponding malts. All experiments were first performed on a semi-technical scale, and then verified under industrial conditions in a Polish distillery. The fermentable sugars present in sweet mashes mostly consisted of maltose, followed by glucose and maltotriose. Pressure-thermal treatment of unmalted cereals, and especially rye grains, resulted in higher ethanol content in mashes in comparison with samples subjected to pressureless liberation of starch. All agricultural distillates originating from mashes containing rye and barley grains and the corresponding malts were characterized by low concentrations of undesirable compounds, such as acetaldehyde and methanol. The distillates obtained under industrial conditions contained lower concentrations of higher alcohols (apart from 1-propanol) than those obtained on a semi-technical scale.
authors.affiliation: Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, Poland. maria.balcerek@p.lodz.pl.
authors.forename: Maria
authors.initials: M
authors.lastname: Balcerek
authors.affiliation: Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, Poland. katarzyna.pielech-przybylska@p.lodz.pl.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Pielech-Przybylska
authors.affiliation: Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, Poland. urszula.dziekonska-kubczak@p.lodz.pl.
authors.forename: Urszula
authors.initials: U
authors.lastname: Dziekońska-Kubczak
authors.affiliation: Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, Poland. piotr.patelski@p.lodz.pl.
authors.forename: Piotr
authors.initials: P
authors.lastname: Patelski
authors.affiliation: Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, Lodz 90-924, Poland. ewelina.strak@dokt.p.lodz.pl.
authors.forename: Ewelina
authors.initials: E
authors.lastname: Strąk
mesh_terms: D000383:Agriculture / Q000379:methods; D000438:Alcohols / Q000737:chemistry; D000681:Amylases / Q000096:biosynthesis* / Q000737:chemistry; D057168:Distillation / Q000379:methods; D005285:Fermentation; D001467:Hordeum / Q000737:chemistry*; D012434:Secale / Q000737:chemistry*; D013213:Starch / Q000096:biosynthesis* / Q000737:chemistry
chemical_list: D000438:Alcohols; D013213:Starch; D000681:Amylases
keywords: agricultural distillate; alcoholic fermentation; barley; cereal malts; natural products; rye; spirit beverages