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Table 2 Chemical composition of mashes before and after fermentation

From: Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Raw material Mash before fermentation (“sweet mash”) Mash after fermentation
Real extract (g kg−1) Reducing sugars (g glucose* or maltose**/L−1 mash) Dextrins (g L−1 mash) Total sugars (g glucose L−1 mash) Apparent extract (g kg−1) Real extract (g kg−1) Ethanol content (% vol.) Reducing sugars (g glucose L−1 mash) Dextrins (g L−1 mash) Total sugars (g glucose L−1 mash)
Unmalted rye (cv. Dańkowskie Diament) 153.0ab ± 3.0 56.2a ± 1.8 64.9f ± 2.5 128.3a ± 4.5 18.5a ± 0.5 42.0a ± 1.5 7.20b ± 0.15 1.7a ± 0.1 5.2a ± 0.2 7.5a ± 0.3
Unmalted rye (70 %) and wheat malt (30 %) 150.0a ± 2.5 112.2 ± 4.4 13.2b ± 0.5 132.8ab ± 5.0 20.0b ± 0.8 51.5b ± 2.1 7.20b ± 0.15 2.3b ± 0.2 8.0c ± 0.2 11.1b ± 0.4
Unmalted rye (70 %) and rye malt (30 %) 200.0d ± 5.6 100.4b ± 3.5 44.4d ± 1.8 155.0c ± 5.5 28.0e ± 1.2 60.0c ± 2.2 7.60c ± 0.15  4.3d ± 0.3  14.7e ± 0.6 20.6d ± 0.7
Unmalted rye (70 %) and barley malt (30 %) 151.8ab ± 2.5 107.6bc ± 3.5 13.7b ± 0.4 128.5a ± 4.5 19.2ab ± 1.0 50.0b ± 1.5 7.10b ± 0.13 6.8f ± 0.3 12.7d ± 0.5 20.9d ± 0.6
Unmalted rye (50 %) and wheat malt (50 %) 160.0bc ± 4.5 114.2c ± 4.1 16.6c ± 0.5 138.7b ± 4.2  22.0c ± 0.9 52.0b ± 1.5 7.90d ± 0.18 2.9c ± 0.2  7.5b ± 0.2 11.2b ± 0.4
Unmalted rye (50 %) and rye malt (50 %) 266.6e ± 6.6 107.6bc ± 3.3 52.8e ± 2.2 172.0d ± 5.8 24.0cd ± 1.1 62.0cd ± 2.5 8.40e ± 0.25 6.0e ± 0.3 5.3a ± 0.2 11.9b ± 0.4
Unmalted rye (50 %) and barley malt (50 %) 158.5bc ± 4.2 115.0c ± 4.0 9.7a ± 0.6 131.9a ± 4.8  26.0de ± 1.3 65.0d ± 2.5 6.60a ± 0.12 10.4g ± 0.3 7.6bc ± 0.5 18.8c ± 0.6
  1. Results expressed as mean values ± SE (n = 3); mean values in columns with different letters are significantly different (p < 0.05)
  2. * Mashes prepared from unmalted rye with the application of enzymatic preparations
  3. ** Mashes prepared with the application of cereal malts