Journal of the American Society of Brewing Chemists最新文献_第8页

The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer 顶级发酵酵母的收获方法和产量对小麦啤酒风味的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-06-30 DOI: 10.1080/03610470.2022.2081958

Yunqian Cui, Jingqin Cao, Zimeng Wu, J. Du

{"title":"The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer","authors":"Yunqian Cui, Jingqin Cao, Zimeng Wu, J. Du","doi":"10.1080/03610470.2022.2081958","DOIUrl":"https://doi.org/10.1080/03610470.2022.2081958","url":null,"abstract":"Abstract Cropping yeast is prevalent in many commercial breweries due to routine brewing patterns and cost savings. One of the biggest challenges of cropping yeast in wheat beers is the impact of cropping methods on yeast performance and on beer quality and sensory characteristics. The objective of this study was to evaluate the ability of top-fermenting yeasts, when re-pitched to subsequent worts, to reach fermentation objectives and to assess their effects on wheat beer flavors. With the increase in crop numbers of the top-fermenting yeasts, the surface wrinkles on the older cells were deepened as observed using scanning electron microscopy (SEM), and the cell-to-cell adhesion tended to be more pronounced. In comparison to the freshly propagated yeasts, fermentation by older cropped yeasts resulted in significant increases (p < 0.05) in the levels of turbidity (up to 20%), lactic acid (up to 182%), total acids (up to 79.0%), residual sugars (up to 25%), isobutanol (up to 33%), and isoamyl alcohol (up to 24.2%) in the final wheat beers of the current study. Finally, sensory evaluation revealed that the sourness of the final wheat beers was more pronounced with older yeast crops. These results showed that re-pitching with later crops of top-fermentation yeasts was not optimal for the quality of the final wheat beers. Better methods of re-pitching top-fermenting yeasts are suggested to be cropping from the surface of young beer after primary fermentation or directly pitching the fermenting wort for the subsequent brew.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43090793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid 发现新的啤酒花α酸和β酸丙酮和丙酮

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-06-23 DOI: 10.1080/03610470.2022.2079944

J. Leker, J. Maye

引用次数: 2

Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains 啤酒干发酵过程中二乙酰基和氨基酸浓度的变化——以12种酿酒酵母为例

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-06-20 DOI: 10.1080/03610470.2022.2078946

James Bruner, Andrew Marcus, Glen P. Fox

{"title":"Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains","authors":"James Bruner, Andrew Marcus, Glen P. Fox","doi":"10.1080/03610470.2022.2078946","DOIUrl":"https://doi.org/10.1080/03610470.2022.2078946","url":null,"abstract":"Abstract Hops were traditionally used in brewing for the addition of isomerized alpha acids that balance the sugary wort with bitterness, though modern breweries are dry-hopping to add complex and unique aromas to their beers. An unintended consequence of high amounts of dry-hopping is the phenomenon known as hop creep, causing an increase in alcohol, carbonation, and diacetyl concentrations. The amount of diacetyl in a beer can be directly correlated to yeast health and vitality, controlled by the amount of free amino nitrogen (FAN) available to the yeast. In this study, both diacetyl and amino acid concentrations were measured prior to and 24 h after dry-hopping, at terminal gravity, and at the start of fermentation. These values were compared across twelve yeasts that are commonly used in dry-hopped beer or offer unique characteristics to fermentation. Experimental yeasts BY881, WLP518, K-97, and CK S102 all exhibited diacetyl concentrations below the aroma threshold for beer. The addition of dry-hops added a significant (p < 0.05) increase in FAN content to the fermenting beers, with most of the increases in serine, arginine, glutamate/glutamine, alanine, and glycine. These increases did not parallel the amino acid content measured in the grist or hops, where asparagine/aspartic acid, proline, and glutamate/glutamine were most prominent. Correlations between total FAN content and diacetyl concentration were calculated, as diacetyl is a precursor in the biosynthesis pathway of the amino acids valine and leucine. However, in this experiment, no correlation of amino acid and diacetyl concentration was observed between dry-hopped and traditional fermentations.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47176005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes 加拿大无壳大麦新基因型的理化特性和酿造潜力

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-06-16 DOI: 10.1080/03610470.2022.2065453

M. Izydorczyk, A. Badea, A. Beattie

{"title":"Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes","authors":"M. Izydorczyk, A. Badea, A. Beattie","doi":"10.1080/03610470.2022.2065453","DOIUrl":"https://doi.org/10.1080/03610470.2022.2065453","url":null,"abstract":"Abstract Interest in malting hulless barley (HB) is driven by its potential to produce very high levels of malt extract, but elevated levels of wort ß-glucan and insufficient levels of enzymes in hulless malt have prevented its widespread use. The objective of this study was to highlight the recent advancements in quality improvement of Canadian HB for malting purposes. Five advanced HB lines were evaluated for various barley and malt quality characteristics. All hulless lines exhibited lower grain hardness and slightly lower kernel weight and diameter compared to AAC Synergy (a popular two-rowed covered Canadian variety). The average total starch content of the hulless barley lines (64.2%) was significantly higher than AAC Synergy (59.9%) but slightly lower than that of CDC Clear (65.1%). Despite the low friability values, HB malts had a crumbly texture with good solubility and enzyme accessibility resulting in ample production of fermentable sugars. The average chain length of starch hydrolysis products in wort of new HB lines was similar to that of AAC Synergy, indicating sufficient enzyme activities and a highly effective hydrolysis. The fine-grind extract levels from hulless malt were on average 8% higher than from AAC Synergy, and several new HB lines exceeded the level of CDC Clear extract by 0.7–1.0%. Compared to CDC Clear, the new HB lines showed a significant reduction in concentration of wort ß-glucans. The concentration and the average degree of polymerization of arabinoxylo-oligosaccharides in wort of HB lines were generally higher than in wort of AAC Synergy, partly explaining the higher viscosity of HB worts. In general, the recently developed HB lines exhibited excellent malting potential with significant improvements in the levels of malt enzymes, concentration of free amino nitrogen compounds, and β-glucans in wort.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41766278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets 添加惠而浦啤酒花对使用Citra®啤酒花提取物和颗粒的美式淡啤酒的Wort金属离子组成和风味稳定性的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-06-15 DOI: 10.1080/03610470.2022.2081480

Michael Féchir, J. Dailey, Brian P. Buffin, Chris J. Russo, T. Shellhammer

{"title":"The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets","authors":"Michael Féchir, J. Dailey, Brian P. Buffin, Chris J. Russo, T. Shellhammer","doi":"10.1080/03610470.2022.2081480","DOIUrl":"https://doi.org/10.1080/03610470.2022.2081480","url":null,"abstract":"Abstract The characteristic hoppy flavor of pale ales is known to be unstable and deteriorates during the beer’s shelf life. Metal ions, in particular iron and copper, have a prooxidative effect and therefore accelerate beer flavor deterioration. Recent studies suggest that hop constituents may complex metal ions in beer thereby suppressing their negative effect on beer flavor stability. Using benchtop wort boiling experiments and quantitating metal ions in the cast wort, this study determined that different whirlpool additions of up to 3.0 g/L hop extract or up to 17.4 g/L pellets significantly reduced metal ion concentrations in wort, especially Fe, which was reduced by a factor of up to 6 compared to the control. Based on identified dose- and product-related effects, 2.5-hL brewing trials were performed using a selection of whirlpool hopping levels with either extract or pellets revealing significant differences in resinous and sweaty flavor. The flavor of the beer hopped with 5.8 g/L pellets was perceived as 8 times more resinous and 9 times sweatier than the control revealing clear differences between extract and pellets, especially at the lower hopping levels. The beer flavor stability was predicted using ESR spectroscopy and verified by performing forced aging experiments at 30 °C and monitoring beer flavor changes by sensory evaluation. Results indicate that both extract and pellet whirlpool hopping improve beer flavor stability by reducing the formation of age-related off-flavors and by supporting the retention of flavors related to freshness with only minor variations between the two hop products.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48527682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials 淡啤酒在不同包装材料中贮存过程中理化性质的变化

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-05-31 DOI: 10.1080/03610470.2022.2068318

Goran Gagula, G. Šarić, T. Rezić, D. Horvat, D. Magdić

{"title":"Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials","authors":"Goran Gagula, G. Šarić, T. Rezić, D. Horvat, D. Magdić","doi":"10.1080/03610470.2022.2068318","DOIUrl":"https://doi.org/10.1080/03610470.2022.2068318","url":null,"abstract":"Abstract The aim of this research was to quantitatively evaluate the changes in the physicochemical properties of pale lager beer during a six-month storage period. The measured parameters were: original and apparent extract, specific gravity, alcohol by volume, pH value, color, bitterness, polyphenols, turbidity (haze), dissolved oxygen, carbon dioxide, and foam stability. The beer was filled and stored into four different packaging types: brown glass bottles, polyethylene terephthalate bottles (PET), aluminum cans, and stainless-steel beer kegs, all at a temperature of 20 ± 1.0 °C. There were changes in haze (turbidity), color, and dissolved oxygen values in all of the beer samples stored in the different types of packaging (expressed with the coefficient of variance) with the most significant changes in general found in the beer stored in the PET bottles. The most similar changes were found when correlating changes in beer samples stored in the glass packaging with changes in beer samples stored in kegs (a correlation factor of r = 0.971), while the beer samples stored in glass packaging when compared with the changes in beer samples in PET bottles showed the most change (r = 0.870).","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44674800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability 为什么早期啤酒花中的儿茶素和表儿茶素会影响老化啤酒花的颜色，而晚期啤酒花和干啤酒花的亚麻-3-醇低聚物会增加胶体的不稳定性

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-05-09 DOI: 10.1080/03610470.2022.2062156

Carlos Silva Ferreira, Margaux Simon, S. Collin

{"title":"Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability","authors":"Carlos Silva Ferreira, Margaux Simon, S. Collin","doi":"10.1080/03610470.2022.2062156","DOIUrl":"https://doi.org/10.1080/03610470.2022.2062156","url":null,"abstract":"Abstract Dry hopping imparts distinct aromas but also a series of non-volatile compounds suspected of causing flavor and physical instability during beer storage. In this work, color, chill haze, total polyphenols, total flavanoids, and flavan-3-ol monomers (catechin and epicatechin) and oligomers (procyanidin dimers and trimers) were monitored in five commercial pale-colored Belgian dry-hopped beers over 24 months of storage at 20 °C in the dark. Fresh dry-hopped beers contained unusually high levels of flavan-3-ol monomers (up to 6.6 mg/L) and oligomers (up to 14.1 and 10.2 mg/L dimers and trimers, respectively). The increase in color intensity during storage (up to 6.4°EBC) correlated with fresh beer monomer levels, while the oligomer content correlated with chill haze formation (up to 25.7°EBC). The evolution of these two physical attributes also correlated with the level of total polyphenols in the fresh beers. In a pilot-scale production, kettle hopping was shown to impart either monomers (early) or oligomers (late), while dry hopping promoted efficient extraction of both monomers and dimers (extraction yields of 62 and 74%, respectively). Dry hopping thus plays an important role in color and chill haze increase.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48842007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy 弗吉尼亚烈性苹果酒的感官和化学特性:苹果品种选择和发酵策略的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-05-09 DOI: 10.1080/03610470.2022.2057780

Brenna Littleson, Elizabeth Chang, C. Neill, Katherine Phetxumphou, Ann Sandbrook, Amanda C. Stewart, Jacob Lahne

{"title":"Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy","authors":"Brenna Littleson, Elizabeth Chang, C. Neill, Katherine Phetxumphou, Ann Sandbrook, Amanda C. Stewart, Jacob Lahne","doi":"10.1080/03610470.2022.2057780","DOIUrl":"https://doi.org/10.1080/03610470.2022.2057780","url":null,"abstract":"Abstract The U.S. cider market has expanded in recent years, but limited research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of ciders made in Virginia. Four ciders were produced in triplicate using combinations of two different apple cultivars — Harrison, a cider cultivar and GoldRush, a dessert cultivar — and two fermentation strategies — inoculated with dry active yeast EC1118 or Pied de Cuvé (PdC) ambient fermentation. Ciders were analyzed for alcohol content, free/total SO2, titratable acidity, volatile acidity, malic acid, pH, and residual sugar. Sensory evaluation was conducted using descriptive analysis with trained panelists. Results were analyzed via analysis of variance (ANOVA) and principal component analysis. Apple cultivar and fermentation method resulted in significant differences for chemistry and sensory parameters. Malic acid concentration was greater in the control ciders while concentrations of both residual sugar and volatile acidity were higher in the PdC ciders. The interaction effect of cultivar*fermentation method influenced both malic acid and residual sugar concentrations, where concentration differences between control and ambient ciders were smaller for GoldRush than for Harrison, showing that fermentation style produced different results across cultivars. Volatile acidity produced opposite interaction effects as differences between fermentation styles were larger for GoldRush. For sensory attributes, Harrison ciders produced high intensities for multiple attributes, but also higher variability. Multiple sensory descriptors displayed interaction effects as the fermentation method produced different results in different cultivars. This study demonstrates that increasingly popular practices in the industry can produce significantly different ciders.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44573872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements rubbin和Mastruz替代啤酒花对啤酒酿造过程中生物活性成分和抗氧化活性的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-04-22 DOI: 10.1080/03610470.2022.2053638

Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, L. H. Maldonado da Silva, F. A. Anjo, F. Sato, Cássia Inês Lourenzi Franco Rosa, Paula Toshimi Matumoto Pintro

{"title":"Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements","authors":"Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, L. H. Maldonado da Silva, F. A. Anjo, F. Sato, Cássia Inês Lourenzi Franco Rosa, Paula Toshimi Matumoto Pintro","doi":"10.1080/03610470.2022.2053638","DOIUrl":"https://doi.org/10.1080/03610470.2022.2053638","url":null,"abstract":"Abstract Raw materials with significant levels of nutrients, such as protein and carbohydrates, phenolics, and antioxidant compounds were considered as hop replacements in the brewing process. In this study, the composition of Rubim (Leonurus sibiricus L.) and Mastruz (Chenopodium ambrosioides L.) for the partial (25%, 50%, and 75%) or total replacement of hops in beers was explored. The beers formulated with high levels of Rubim and Mastruz resulted in an increase in antioxidant activity and bioactive compounds. The bioactive compounds, antioxidant activity, and International Bitterness Units (IBU) were analyzed in wort before fermentation and in beers. Beer with hops replaced by 25% Rubim and beer with 100% Mastruz presented higher total phenolic compounds. Replacing hops with 100% Rubim and Mastruz presented higher antioxidant activity by DPPH, and the IBU decreased with the replacement of hops by Rubim and Mastruz. Pearson correlation was performed to establish the relationship between bioactive compounds and antioxidant activity, and principal components analysis was performed to understand the interrelationships among the measured bioactive compounds and antioxidant activity. The beers with hop replacement were sensorially accepted, and the bitterness intensity was experienced by consumers.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42759995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique 在工业麦芽分批中使用小网袋作为一种简单而不昂贵的替代微麦芽技术

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-04-18 DOI: 10.1080/03610470.2022.2052784

Neus Prieto-Diez, T. Ramo, I. Romagosa, M. Romero

{"title":"Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique","authors":"Neus Prieto-Diez, T. Ramo, I. Romagosa, M. Romero","doi":"10.1080/03610470.2022.2052784","DOIUrl":"https://doi.org/10.1080/03610470.2022.2052784","url":null,"abstract":"Abstract In malting and brewing, early assessment of small batches of barley is of great interest. Thus, micro-malting methods on a laboratory scale are needed in order to determine the potential quality of raw materials, particularly of new advanced barley genotypes or registered varieties grown under alternative environmental conditions, as well as for countless R&D projects. However, the applicability of laboratory-scale results to industry is often poor and the necessary equipment expensive. The aim of this experiment was to validate and optimize a simple alternative micro-malting mesh-bag-based method to be more representative of the industrial quality than other micro-malting based methods. Comparing the new alternative method on the laboratory and industrial scale, it was observed that, in absolute terms, the quality of the malt obtained through standard micro-malting laboratory equipment is overrated compared with that obtained through the other two methods. Furthermore, the relative malt quality through the mesh-bag was closer to the industrial sample quality. There were no significant statistical allelopathic interactions between alternative bagged genotypes and genotypes used in the commercial batches. Through this alternative micro-malting method, there is the possibility to study the varietal and environmental effects on the malt quality. This alternative micro-malting bag scale was inexpensive, easy to implement, safe, and more representative of actual industrial scale data. Supplemental data for this article is available online at","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47941622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0