Nils Rettberg

1 week ago | tandfonline.com | Christian Schubert |Rahul Sen |Nils Rettberg |Scott R. Lafontaine

ABSTRACTThe influence of substituting barley malt with milled rice on the sensory and chemical characteristics of nonalcoholic beers (NAB) was investigated. Physicochemical and volatile analyses were conducted on the NABs. Original gravities ranged from 6.71% w/w (100% barley malt) to 7.15% w/w (100% rice), with alcohol contents between 0.33% v/v (70% barley/30 %rice) and 0.45 % v/v (100% rice). Color decreased from 10.8 EBC (100% barley malt) to 3.3 EBC (100% rice).