The Influence of Glumes on Malting and Brewing of Hulled Wheats

Abstract

The composition and malting behaviors of different malts and worts of the hulled wheat varieties Rossorubino (Triticum dicoccum) and Monlis (T. monococcum) malted with and without glumes were studied. During malting, acrospires were removed together with the rootlets after kilning from the dehulled samples, whereas only the rootlets were removed from the hulled samples. The malt analysis revealed that the hulled malts exhibit lower soluble protein content with higher free amino nitrogen and total free amino acid values. The amount of the dimethyl sulfide precursors was lower in the dehulled malts than in the hulled ones. Based on its positive malt parameters, Rossorubino was chosen to produce three beers: a 100% hulled Emmer malt beer and, mixed with barley malt, a 40% hulled Emmer malt beer and a 40% dehulled Emmer malt beer. The technological parameters of the relative beers were in the standard range. The 100% hulled Emmer malt beer showed a lower polyphenol content than the barley malt beers and had good foam stability. The descriptive sensory analysis showed that all descriptors were present in the 100% Rossorubino beer with medium-low scores. All panelists observed a refreshing character with notes of honey and a floral, citric aroma of the beer.