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Beer production using barley and corn maltose as malt adjuncts: physicochemical, sensory and isotopic analyses.

Produção de cerveja utilizando cevada e maltose de milho comoadjunto de malte: análises físico-química, sensorial e isotópica.

Author(s) : CURI R. A., VENTURINI FILHO W. G., DUCATTI C., et al.

Type of article: Article

Summary

The aim of this work was to produce beers using barley as a malt adjunct, and to compare them with standard beers produced with malt (60%) and corn maltose (40%) with respect to their physicochemical and sensory characteristics. In addition, the possibility of quantifying each raw material (malt, barley and corn maltose) used in the beer production by way of carbon (13)C and nitrogen (15)N isotopic analyses was checked. Pilsen beers were produced with different amounts of malt and barley, but the proportion of corn maltose was fixed. The wort was inoculated with bottom yeast. Fermentation occurred at 10°C and was followed by daily measurements until a value of 1° Brix above the attenuation limit. When it reached this value, the beer was bottled manually and placed in a freezer at 0°C for 15 days to mature. Beer carbonation occurred in the bottle by fermentation of the residual sugar by the action of remaining yeast cells. The beers were analysed as from the 16th day. It was shown that as the amount of barley used as a malt adjunct in the beer formulation increased, so the colour intensity and acceptability decreased. The use of the carbon (13)C and nitrogen (15)N isotopic analyses allowed for the identification and quantification of the C(3) and C(4) carbon sources used in the beer production, but did not allow for the identification of barley in relation to malt.

Details

  • Original title: Produção de cerveja utilizando cevada e maltose de milho comoadjunto de malte: análises físico-química, sensorial e isotópica.
  • Record ID : 2009-1729
  • Languages: Portuguese
  • Source: Braz. J. Food Technol. - vol. 11 - n. 4
  • Publication date: 2008/10

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