TY - JOUR T1 - Gluten-Free Beer via Hydrodynamic Cavitation Assisted Brewing of Barley Malts JF - bioRxiv DO - 10.1101/089482 SP - 089482 AU - Lorenzo Albanese AU - Rosaria Ciriminna AU - Francesco Meneguzzo AU - Mario Pagliaro Y1 - 2016/01/01 UR - http://biorxiv.org/content/early/2016/11/25/089482.abstract N2 - We provide evidence that novel brewing technology based on controlled hydrodynamic cavitation greatly reduces gluten concentration in wort and finished beer. We advance the hypothesis that the degradation of proline, the most recalcitrant among gluten constituents, leads to gluten concentration reduction in the unfermented as well as in the fermenting wort and later during maturation. These findings are significant as the new cavitation-assisted technology could provide coeliac patients and gluten-intolerant people with gluten-free beer of high quality, offering an alternative to existing methods to lower the gluten concentration, which are detrimental to flavor and taste.AbbreviationsBIABBrew In the BagCNCavitation NumberFANFree Amino-NitrogenCHCControlled Hydrodynamic CavitationSGSilica GelGRASGenerally Recognized as Safe ER -