# Maize and Sorghum as Raw Materials for Brewing, a Review
## 2 Maize and Sorghum: Raw Materials for Brewing
### The Use in Brewing
#### 2.3.1 Maize  
Maize can be used as an adjuvant in brewing in many ways: as flour, groats, starch, expanded, extruded, cereals, corn syrup, etc. It is the most widely used adjuvant in Europe. In Brazil, it has been shown that the use of 30% maize as an adjuvant can reduce production costs by 8%, though this value can vary based on local raw material prices and other production costs [66]. In this country, the use of substituents may not exceed 45% of the primitive extract [67]. Maize starch is widely applied (due to its high fermentability) as an adjuvant in the production of high-gravity beer [68]. Corn flakes or pre-gelatinized maize can be used to significantly reduce mashing time. Corn kernels produce a somewhat lower extract compared to other raw adjuvants (such as rice) due to the lower amount of dextrin in the word after mashing. They also contain higher levels of lipids and proteins. It should be noted that the addition of corn derivatives has an important impact on the organoleptic properties of beer. [PERSON] et al. (2014) obtained a beer with 10% and 20% maize addition, and analyzed the influence of these adjuvants on the production process and beer quality. Both adjuvant levels influenced the color of the word: the intensity decreased (11.1 EBC for 10% maize addition and 10.5 EBC for 20% maize addition). Dimethyl sulfide (DMS) and extract content were considerably lower in the word produced with maize. Free amino nitrogen (FAN) content also decreased because--with the addition of corn-the content of hydrolysable proteins increased. The characteristics of the finished product were not considerably influenced [69]. Furthermore, as reported by [PERSON] et al. (2013), corn beer has a low alcohol content, normal pH (about 4.5) and darker color due to the Maillard reaction [70]. In the future, it may be recommended that brewers/manufacturers use exogenous enzymes together with corn in order to enhance saccharification and amylolytic activity. The most convenient way to use corn in the beer industry is as an adjuvant because they are a source of carbohydrates. This is why maize granules are in common use. However, the process of obtaining malt from maize is quite expensive and difficult, though it is commonly used in brewing [7]. [PERSON] et al. (2019) reported that the use of adjuvants and the exclusion of the proteolytic step from the mashing phase will lead to must with lower nitrogen compounds. Despite the fact that these are alternative steps to decrease production costs, they can influence yeast activity during brewing and affect the quality of the finished product [15]. [PERSON] et al. (2011) reported that when maize starch was used as an adjuvant, the phenolic content of the word was lower compared to conventional word [71]. [PERSON] et al. (2009) also reported that adjuvant corn word had a lower total nitrogen substance content than malt wort, and the free amine nitrogen was almost double that of malt [72]. However, [PERSON] et al. (2012) reported that the content of free amine nitrogen in the word increased due to the addition of protease, and the free nitrogen content in the corn wort (60%) was twice as high as that discovered in sorghum wort (30%) [73]. The starch granules in the maize endosperm were inserted in a protein matrix and enclosed in the cell walls; consequently, researchers are now looking for techniques to improve the conversion of maize starch into monoglucides [22]. [PERSON] et al. (2018) analyzed the quality of adjuvants in the brewing of extruded maize starch and cooked maize starch. The aromatic substances of the beer obtained using extruded maize starch and cooked maize starch were examined via headspace solid-phase microextraction gas chromatography mass spectrometry. Eight volatile compounds in extruded maize starch and cooked maize starch beer were measured using gas chromatography.