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Brewing with 100% green malt - process development and key quality indicators

机译：酿造100％绿色麦芽 - 流程开发和关键质量指标

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摘要

Brewing with undried, germinated (green) malt has the potential to lower energy and water usage in the malting and brewing chain. However, doing so introduces technical and biochemical (flavour) challenges. Beers were brewed using 100% green malt (n = 3) or kilned pilsner malt (n = 3), prepared from the same batch in each case, utilising the pilot brewery at KU Leuven (2.5 hL). Three further pairs of beers were brewed whereby the green malt was pre-steeped under deaerated water for 1 hour; this procedure was previously shown to lower LOX activity in green malt. Six green malt beers were brewed with acceptable specifications in terms of pH, alcohol content, foam stability and colour. No significant taints or obvious defects were detected in green malt beers. Increased S-methyl methionine levels were measured in worts and beers made from green malt, however DMS concentrations in the finished beers did not differ significantly from the reference beers. Furthermore, the results demonstrated promising indicators for flavour stability, such as reduced TBI, lower residual FAN and trihydroxy fatty acid (THFA) levels in brews using untreated green malt. Using re-steep water in green malt brewing (for reasons of water economy), however, increased THFA levels, possibly because oxygen uptake was not adequately controlled at this step. Whilst further process optimisations are undoubtedly required, it is shown that an acceptable lager style beer could be brewed to a specification not dissimilar to that of a kilned malt control beer, using 100% green malt with intact rootlets. (c) 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
机译：酿造未经淋浴，发芽（绿色）麦芽有可能降低麦芽和酿造链中的能量和水的用途。然而，这样做介绍了技术和生化（味道）挑战。在每种情况下使用相同批量准备的100％绿色麦芽（n = 3）或窑型Pilsner麦芽（n = 3）酿造啤酒，利用Ku Leuven（2.5 HL）的飞行员啤酒厂。另外三对啤酒被酿造，绿色麦芽在脱气的水下预浸渍1小时;此前预先显示为绿色麦芽的降低LOX活性。在pH，酒精含量，泡沫稳定性和颜色方面，六种绿色麦芽啤酒酿造了可接受的规格。在绿色麦芽啤酒中没有检测到显着的污点或明显的缺陷。在麦芽糖和由绿色麦芽制成的麦芽皿中测量的S-甲硫氨酸水平增加，但成品贝尔中的DMS浓度与参考皿没有显着差异。此外，结果表明了具有未处理的绿色麦芽的酿酒酵母中TbI，低残留风扇和三羟基脂肪酸（THFA）水平降低的风味稳定性指标。然而，在绿色麦芽酿造中使用重新陡峭的水（由于水经济的原因），可能是因为在该步骤中没有充分控制氧气吸收。毫无疑问，虽然需要进一步的过程优化，但表明，使用100％绿色麦芽与完整的根本，可以酿造可接受的储存风格啤酒与窑麦芽控制啤酒不相似的规格。 （c）2020作者。 John Wiley＆Sons Ltd在酿造和蒸馏研究所发表的酿造研究所

著录项

  • 来源
    《Journal of the Institute of Brewing》 |2020年第4期|343-353|共11页
  • 作者

    Dugulin Celina A.; Acuna Munoz Luisa M.; Buyse Jasper; De Rouck Gert; Bolat Irina; Cook David J.;

  • 作者单位

    Univ Nottingham Sch Biosci Int Ctr Brewing Sci Sutton Bonington Campus Loughborough Leics England;

    Katholieke Univ Leuven Bioengn Technol TC Ghent Technol Campuses Gebroeders Smetstr B-9000 Ghent Belgium;

    Katholieke Univ Leuven Bioengn Technol TC Ghent Technol Campuses Gebroeders Smetstr B-9000 Ghent Belgium;

    Katholieke Univ Leuven Bioengn Technol TC Ghent Technol Campuses Gebroeders Smetstr B-9000 Ghent Belgium;

    Boortmalt NV Zandvoort 1 Haven 350 Bus 1 B-2030 Antwerp Belgium;

    Univ Nottingham Sch Biosci Int Ctr Brewing Sci Sutton Bonington Campus Loughborough Leics England;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    green malt; brewing; sustainable brewing; lipoxygenase; DMS control; beer colour;

    机译：绿色麦芽;酿造;可持续酿造;脂氧合酶;DMS控制;啤酒颜色;

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