The Malting and Brewing Quality of Crosses of Barley Anthocyanogen-Free Mutants1
作者:
FigueroaJ. D. C.,
MadsonM. A.,
D'AppoloniaB. L.,
期刊:
Journal of the American Society of Brewing Chemists
(Taylor Available online 1989)
卷期:
Volume 47,
issue 2
页码: 44-48
ISSN:0361-0470
年代: 1989
DOI:10.1094/ASBCJ-47-0044
出版商: Taylor&Francis
关键词: Anthocyanogens;Beer quality;Haze;Malting quality;Polyphenols;Proanthocyanidins
数据来源: Taylor
摘要:
The malting and brewing quality of anthocyanogen-free mutants and segregates from crosses of barley were studied. The samples were brewed by a double mashing procedure using the hop variety Cascade and 25% adjunct (yellow corn grits). Some differences in anthocyanogens, chill haze stability, beer color, and other malting and brewing quality parameters were shown between mutants and wild-type barley beers. Most of the differences were at acceptable levels. Chill haze stability was excellent fromantmutant and recombinant line beers. Some of the beer brewed with theantmutants, however, had lower brewhouse yield and somewhat darker color than beer brewed with regular malt.
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