Production of gluten-free beer by peptidase treatment

Production of gluten-free beer by peptidase treatment

Electronic Supplementary Material
European Food Research and Technology
Production of gluten-free beer by peptidase treatment
Verena Knorr, Herbert Wieser, Peter Koehler1
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34,
85354 Freising, Germany.
Supplementary Table S1 Standard parameters of reference beer, extract-treated beer, and
AN-PEP-treated beer
Reference
beera
Extract-treated
beera
AN-PEP-treated
beera
1.010
1.008
1.009
14.1
16.5
14.1
Alcohol [volume-%]
6.0
7.6
6.1
Apparent extract [%]
3.0
2.5
2.8
Real extract [%]
5.1
5.2
5.0
Apparent final attenuation [%]
78.5
84.7
79.9
Real final attenuation [%]
63.4
68.5
64.5
5.1
4.9
5.0
Color [EBC]
29.4
44.3
28.9
Calories [kcal/100 mL]
51.1
60.5
51.1
Parameter
Density [kg/m3]
Original wort [°P]
pH
a
single determination
1
Corresponding author; phone: +49 8161 712928; fax: +49 8161 712970, e-mail:
peter.koehler@tum.de
1
Supplementary Figure S1 Descriptive sensory profiles of reference beer, extract-treated
beer, AN-PEP-treated beer, and a commercial gluten-free millet beer. a) aroma (0, not
perceivable; 3, strongly perceivable); b) taste (0, unsatisfactory; 5, excellent). Each beer
sample was evaluated by 26-38 panelists.
2