Assessment of malting technology indicates changes in volatile composition in Polish pea varieties, suggesting potential for low-alcohol beer production.
Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whether external enzymes can improve the properties of the achieved worts. Malts from peas were characterized with poor saccharification time, but alpha-amylase allowed for the saccharification of starch from three different pea varieties (‘Gloriosa’, ‘Jantar’, and ‘Primavil’). Acquired worts were characterized with a low amount of fermentable sugars, which would be inadequate for production of beer with the typical alcohol content (4–6% v/v), albeit they possibly could be used as a substrate for the production of low-alcoholic beers. Additionally, the malting process changed the amount and the type of volatiles present in the pea malts, significantly increasing the concentration of pyrazines, while, at the same time, reducing concentration of terpenes.
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Gasiński et al. (2025) studied this question.
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