The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer




brewing industry, non-alcoholic beer, malt mashing, grain sorghum, carbohydrate composition, extractivity


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.

Mathematical 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.

Based 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.

High 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.

This 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

Supporting Agency

  • We would like to thank “IP Efes Kazakhstan” JSC for sponsoring the purchase of a NANO BREWERY TYPE 50 L4 mini brewery and establishing a fermentation products training and research center based on the Almaty Technological University. This contribution enables scientific experiments in craft brewing.

Author Biographies

Azhar Kerimbayeva, Almaty Technological University

Master of Technique and Technology

Department of Technology of Bread Products and Processing Industries

Auyelbek Iztayev, Almaty Technological University

Doctor of Technical Sciences, Professor, Academician of the National Academy of Sciences of the Republic of Kazakhstan

Department of Technology of Bread Products and Processing Industries

Gulgaisha Baigaziyeva, Almaty Technological University

PhD, Associate Professor

Department of Technology of Bread Products and Processing Industries

Anara Kekibaeva, Almaty Technological University

PhD, Doctor of Philosophy

Department of Technology of Bread Products and Processing Industries

Ludek Hrivna, Mendel University in Brno

Professor, Doctor of Engineering

Department of Food Technology

Meruyert Bayazitova, Almaty Technological University

PhD, Doctor of Philosophy

Department of Technology of Bread Products and Processing Industries


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The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer




How to Cite

Kerimbayeva, A., Iztayev, A., Baigaziyeva, G., Kekibaeva, A., Hrivna, L., & Bayazitova, M. (2022). The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer. Eastern-European Journal of Enterprise Technologies, 5(11 (119), 75–82.



Technology and Equipment of Food Production