Light beer from 100% malted organic emmer wheat of Marche (Italy): a pilot study

The production process of a new type of beer (farro-light) produced with 100% organic emmer wheat (Triticum dicoccum) malted in the Marche region (Italy) is described. Different varieties of emmer wheat (farro) organically cultivated were tested as possible raw material for the production of the beer. The highest germinative capacity of the hulled emmer wheat was found for three varieties in the crop year 2007. Decortication did not significantly reduce the germinative capacity of the cereal. The malting process was conducted in a small pilot plant (20 q): the hulled emmer wheat (30 kg for each batch) was physically separated from barley by using sewed porous plastic bags allowing the diffusion of water and air during malting. The diastatic power of emmer wheat malt was comparable (233 °WK) with that of barley malt (160-320 °WK). After top fermentation (5 days at 18-20 °C), the beer was stored at 0°C in stainless steel tanks under its CO2 atmosphere without pasteurization. The alcohol content of the beer was 3% v/v (a light beer). Compared to a commercial light barley beer, farro-light had a higher phenolic content. Total phenols were almost double (242 vs. 134 mg/L of catechins) and flavanols were higher (14.9 vs. 12 mg/L of catechins). From the sensory point of view, farro-light was characterized by higher acidity (pH 3.88), higher citrus flavour, intense colour (8,6 EBC units), high turbidity (130 NTU) and was less bitter (3.8 IBU). A consumer test (n=32) showed that farro-light was preferred by 80% of the judges.