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<p>This study explores the development of a sustainable, gluten-free beer using regionally sourced ingredients, including rice, potato peels, and native forest botanicals (St. John’s Wort, <i>Juniper</i>, and <i>Helichrysum</i>). The research aimed to optimize the fermentation of rice-based wort at lab-scale by incorporating potato peels and various amylolytic enzymes to improve brewing efficiency and sugar profile complexity. Rice malt was produced at the experimental facilities of KU Leuven (Belgium), and fermentation trials were conducted using both malted and unmalted rice. The study compared traditional decoction mashing, a novel thermostable enzyme (Enzyme X), and commercial enzyme preparations. Decoction-based trials exhibited limited fermentation efficiency (RDF ~ 45%), whereas Enzyme X significantly enhanced starch hydrolysis and fermentation performance (RDF 78–81%). The combination of unmalted rice with Enzyme X yielded the highest efficiency, reaching RDF values of up to 86%. Results demonstrated that the novel enzyme significantly enhanced starch hydrolysis, reducing mash duration by approximately 30&#xa0;min while improving overall fermentation efficiency. Additionally, the integration of potato peels (10–20%) contributed to higher RDF values (up to 86%) and shifted the sugar profile toward greater maltose and oligosaccharide content, mitigating glucose dominance and potentially influencing yeast metabolism and flavor profile. These findings suggest that enzymatic innovations and agro-industrial byproducts, such as potato peels, could play a key role in advancing sustainable brewing practices while maintaining desirable fermentation characteristics in gluten-free beer production.</p>

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Formulation of sustainable gluten-free beer from rice malt and potato processing residue with a view to a circular economy

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • Francesco Canino,
  • Ignazio Maria Gugino,
  • Angela Maffia,
  • Mariateresa Russo,
  • Gert De Rouck,
  • Adele Muscolo

摘要

This study explores the development of a sustainable, gluten-free beer using regionally sourced ingredients, including rice, potato peels, and native forest botanicals (St. John’s Wort, Juniper, and Helichrysum). The research aimed to optimize the fermentation of rice-based wort at lab-scale by incorporating potato peels and various amylolytic enzymes to improve brewing efficiency and sugar profile complexity. Rice malt was produced at the experimental facilities of KU Leuven (Belgium), and fermentation trials were conducted using both malted and unmalted rice. The study compared traditional decoction mashing, a novel thermostable enzyme (Enzyme X), and commercial enzyme preparations. Decoction-based trials exhibited limited fermentation efficiency (RDF ~ 45%), whereas Enzyme X significantly enhanced starch hydrolysis and fermentation performance (RDF 78–81%). The combination of unmalted rice with Enzyme X yielded the highest efficiency, reaching RDF values of up to 86%. Results demonstrated that the novel enzyme significantly enhanced starch hydrolysis, reducing mash duration by approximately 30 min while improving overall fermentation efficiency. Additionally, the integration of potato peels (10–20%) contributed to higher RDF values (up to 86%) and shifted the sugar profile toward greater maltose and oligosaccharide content, mitigating glucose dominance and potentially influencing yeast metabolism and flavor profile. These findings suggest that enzymatic innovations and agro-industrial byproducts, such as potato peels, could play a key role in advancing sustainable brewing practices while maintaining desirable fermentation characteristics in gluten-free beer production.