Corn grist adjunct-application and influence on the brewing process and beer quality
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Journal of the Institute of Brewing
ISSN
0046-9750
EISSN
Wydawca
DOI
URL
Rok publikacji
2014
Numer zeszytu
1
Strony od-do
77-81
Numer tomu
120
Identyfikator DOI
Liczba arkuszy
0.5
Autorzy
Pozostali autorzy
+ 1
Słowa kluczowe
en
adjunct, corn grist, wort, beer, DMS, FAN
Streszczenia
Język
en
Treść
In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley, wheat, rice, sorghum and corn in different forms). It is crucial, however, to preserve constant quality in the beer to meet the expectations of consumers. In this work, how the addition of corn grist (10 and 20%) influences the quality of wort and beer was examined. The following parameters were analysed: wort colour, dimethyl sulphide (DMS) and protein content, non-fermentable extract, extract drop during fermentation, alcohol content and the attenuation level of the beer, together with filtration performance. The samples (all-malt, and adjunct at 10 and 20% corn grist) were industrial worts and the beers produced in a commercial brewery (3000 hL fermentation tanks). The application of 10 and 20% corn grist had an effect on the wort colour, making it slightly lighter (11.1 and 10.5°EBC, respectively) than the reference barley malt wort (12.2°EBC). The free amino nitrogen level, DMS and non-fermentable extract were significantly lower in the worts produced with the adjunct; the alcohol content and attenuation levels were higher in the beers produced with adjunct. The use of corn grist, at the level of up to 20% of total load, appears to affect some of the technological aspects of wort and beer production, but it does not significantly influence the final product characteristics.
Inne
System-identifier
UR9ec173f4e15648c880b988726e4feae1
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