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The influence of LOX-less barley malt on the flavour stability of wort and beer

机译：低LOX大麦麦芽对麦芽汁和啤酒风味稳定性的影响

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摘要

The aim of this study was to investigate the influence of lipoxygenase-less (LOX-less) barley malt on the quality of wort and beer, with the main focus on beer flavour stability. In the current study, pilot-scale (1000 L) brewing trials were conducted with a control barley malt AC Metcalfe and a LOX-less barley malt, PolarStar. The results clearly indicated that the LOX-less barley malt showed less nonenal potential than the control, although LOX activities in both barley malts were relatively low. The beer brewed from the LOX-less barley malt contained much lower concentrations of trans-2-nonenal (T2N) and gamma-nonalactone, especially after the (forced or natural) aging of the beer, compared with the beer brewed under the same conditions using the control malt. The sensory panel evaluation indicated similar results in the general flavour profile. The freshness scores of beer brewed from the LOX-less malt were higher than those from the control malt, and this was more pronounced after forced aging. In addition, the beer brewed from LOX-less malt had a much better foam stability, almost 30 s (NIBEM test). These results confirm that the use of the LOX-less barley malt was beneficial to beer flavour stability and foam stability.
机译：这项研究的目的是研究无脂氧合酶（LOX-less）大麦麦芽对麦芽汁和啤酒质量的影响，主要关注啤酒风味的稳定性。在当前研究中，使用对照大麦芽AC Metcalfe和无LOX大麦芽PolarStar进行了中试规模（1000 L）的酿造试验。结果清楚地表明，尽管两种大麦麦芽中的LOX活性都相对较低，但无LOX的大麦麦芽显示出比对照组低的清真潜力。与在相同条件下酿造的啤酒相比，用无LOX大麦麦芽酿造的啤酒所含反式-2-壬烯（T2N）和γ-壬内酯的浓度要低得多，尤其是在（强制或自然）陈酿之后使用控制麦芽。感官评定表明总体风味特征中的结果相似。用不含LOX的麦芽酿造的啤酒的新鲜度得分高于用对照麦芽制造的啤酒，这在强迫陈酿后更为明显。此外，用无LOX麦芽酿造的啤酒具有更好的泡沫稳定性，将近30 s（NIBEM测试）。这些结果证实了使用无LOX的大麦麦芽有益于啤酒风味稳定性和泡沫稳定性。

著录项

  • 来源
    《Journal of the Institute of Brewing》 |2014年第2期|93-98|共6页
  • 作者

    Junhong Yu; Shuxia Huang; Jianjun Dong; Wei Fan; Shuli Huang; Jia Liu; Zongming Chang; Yuhong Tian; Junguang Hao; Shumin Hu;

  • 作者单位

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

    State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;

  • 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

    lipoxygenase-less (LOX-less); flavour stability; nonenal potential (NP); trans-2-nonenal (T2N); freshness score;

    机译：不含脂氧合酶（不含LOX）;风味稳定性;非势（NP）;反式-2-壬烯（T2N）;新鲜度评分;

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