Influence of malt composition on the quality of a top fermented beer
- PDF / 581,361 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 96 Downloads / 198 Views
ORIGINAL ARTICLE
Influence of malt composition on the quality of a top fermented beer Loredana Liguori1 • Giovanni De Francesco2 • Paola Orilio1 • Giuseppe Perretti2 Donatella Albanese1
•
Revised: 10 August 2020 / Accepted: 14 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of coloured malt (0, 5, 15% CaraamberÒ) respect to the pale ale base malt. The beers had an alcohol content ranging from 6.2 to 6.8 vol%; the results highlighted a deeper colour, increased bitterness and turbidity in beer with the highest amount of Caraamber malt. This latter showed the highest polyphenols (453.8 mg GAE/L) and antioxidant activity (840.1 lmol TE/L) and, on the other hand, the lowest foam stability. The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcohols and esters. No differences were found in the fruity-esters, alcoholic and caramel sensory notes; while the beer made with 15% of coloured malt was perceived sweeter and with less fruity citrus notes than other beer samples. Keywords Beer Malt Antioxidants Aroma Sensory Quality
& Loredana Liguori [email protected] 1
Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy
2
Department of Economic and Food Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
Introduction Beer is an alcoholic beverage widely consumed throughout the world and currently is the third beverage most consumed in the world, after water and tea (Piazzon et al. 2010; Liguori et al. 2018a). Beer is consumed by everyone for pleasure, to quench the thirst or only to socialize. It is a drink appreciated worldwide for its unique sensory characteristics. From a nutritional point of view, the beer contains beneficial compounds of interest (amino acids, peptides, Vitamin B, phenolic compounds, and other bioactive compounds). The percentage of raw materials in the beer recipe coupled with the technological parameters that can be applied during the brewing process allow to produce a huge variety of beers different in sensory parameters that define a specific style. Pale malt is the most common malt used for the production of beer. On the base of temperature and time used in the kilning, it is possible to produce different malts principally in dark colours (coloured malts, caramel malts and roasted malts) (Coghe et al. 2004) because of the Mallard reaction extent of which influences the chemical composition too. The economic and quality determinants of malt quality for brewers are extract and fermentability (Evans et al. 2014). Furthermore, malt provides proteins, fre
Data Loading...
