Sorghum has been used for brewing European beers but its malt generally lower beer yields and alcohol contents. The aim of this research was to produce lager beers using worts from sorghum malted with and without Aspergillus oryzae inoculation. Worts adjusted to 15° Plato from the sorghum malt inoculated with 1% A. oryzae yielded 21.5% and 5% more volume compared to sorghum malt and barley malt worts, respectively. The main fermentable carbohydrate in all worts was maltose. Glucose was present in higher amounts in both sorghum worts compared to barley malt worts. Sorghum–A. oryzae beer had similar specific gravity and alcohol compared to the barley malt beer. Sorghum–A. oryzae beer contained lower amounts of hydrogen sulfide, methanethiol, butanedione, and pentanedione compared to barley malt beer. Sorghum–A. oryzae lager beer had similar yield and alcohol content compared to the barley malt beer but differed in color, key volatiles and aromatic compounds.

中文翻译：

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在高粱制麦芽过程中米曲霉的使用可提高无麸质啤酒的产量和质量

高粱已被用于酿造欧洲啤酒，但其麦芽通常会降低啤酒产量和酒精含量。这项研究的目的是使用高粱麦芽汁和不接种米曲霉的麦芽汁生产大啤酒。与接种高粱麦芽麦和大麦麦芽麦汁相比，接种1％米曲霉的高粱麦芽的麦芽汁调节至15°柏拉图的体积分别增加了21.5％和5％。所有麦芽汁中主要的可发酵碳水化合物是麦芽糖。与大麦麦芽汁相比，两种高粱麦芽汁中葡萄糖的含量更高。与大麦麦芽啤酒相比，高粱米曲霉啤酒的比重和酒精度相似。高粱–米曲霉与大麦麦芽啤酒相比，啤酒中的硫化氢，甲硫醇，丁二酮和戊二酮的含量更低。与大麦麦芽啤酒相比，高粱米曲霉啤酒的产量和酒精含量相似，但颜色，关键挥发物和芳香族化合物却有所不同。