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CHARACTERIZATION OF SPENT GRAIN FROM A MALT WHISKY ROMANIAN DISTILLERY

Ancuţa Chetrariu, Adriana Dabija

Abstract

Whisky is one of the most consumed alcoholic beverages in the world obtained from cereals. By-product and waste management are considered significant economic and environmental issues in whisky production. The aim of this study was to assess the components of spent grain (draff) resulting from the only factory in the whisky industry in Romania. Spent grain consists of layers of peel, pericarp, and seeds with residual amounts of endosperm and aleurone from malt used as raw material. Spent grain was stored at -18 °C and then dried at 50 °C to moisture of 5%. The sample thus prepared was subjected to the following determinations: total solids, protein and lipids content and minerals. The results were reported as a mean of three independent analyses. The protein content was determined by standard Kjeldhal method and lipids content was determined by standard Soxhlet method. The mineral content of spent grain was determined using Atomic Absorption Spectrophotometer AAS and Mass Spectrometry Inductively Coupled with plasma ICP-MS Agilent Technologies 7500 Series. Minerals founded in spent grain were: Mg 17.3325 mg/kg, Fe 63.9820 mg/kg, Ca 72.8846 mg/kg, and Na 54.8328 mg/kg. Calcium and iron are the mineral elements present in the highest amount in spent grain. Generally, the chemical composition depends on several factors, including the soil, climate or type of barley used for malt whisky. The assessment of the physicochemical composition of spent grain is very important to develop new directions for valorisation on this by-product resulting from the malt whisky industry.

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DOI resolver: doi.org/10.5593/sgem2021/6.1/s25.10

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