BREWING OF BEER WITH SORGHUM-VULGARE MALT WITH MINIMAL BARLEY MALT BLENDING

被引：0
作者：
DEMUYAKOR, B [1 ]
OHTA, Y [1 ]
NAKATANI, K [1 ]
FUKUI, N [1 ]
KANAGAWA, K [1 ]
机构：
[1] SUNTORY LTD,BEER BREWING TECHNOL RES INST,DIV BEER,OSAKA 618,JAPAN
来源：
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS | 1994年 / 52卷 / 03期
关键词：
BEER; ETHANOL; FREE AMINO NITROGEN; MALT; SOLUBLE NITROGEN; SUGARS; SORGHUM-VULGARE; VICINAL DIKETONES;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
A successful pilot-plant scale brewing of a draft beer was carried out using a 66:34 blend of sorghum and barley malts. Compared to a 100% barley malt beer brewed under the same conditions, trained and untrained panelists showed a strong preference for the sorghum beer. The product was generally rated as drinkable and having a good aftertaste. Chemical evaluation of the product indicated more residual alpha-amino nitrogen and sugars but lower polyphenol content in the sorghum beer than in the barley beer. All analytical values measured were within the range of normal beers.
引用
收藏
页码：111 / 115
页数：5
相关论文
共 49 条
  • [31] Wheat variety and barley malt properties: Influence on haze intensity and foam stability of wheat beer
    Depraetere, SA
    Delvaux, F
    Coghe, S
    Delvaux, FR
    JOURNAL OF THE INSTITUTE OF BREWING, 2004, 110 (03) : 200 - 206
  • [32] Low-malt Beer Brewing Using of Taro (Colocasia esculenta (L.) Schott) as a Secondary Material
    Takeuchi, Junko
    Nagashima, Toshio
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2012, 59 (03): : 146 - 152
  • [33] Transfer of Fusarium mycotoxins and 'masked' deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer
    Lancova, K.
    Hajslova, J.
    Poustka, J.
    Krplova, A.
    Zachariasova, M.
    Dostalek, P.
    Sachambula, L.
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2008, 25 (06): : 732 - 744
  • [34] Improvement of Endosperm Hydration Counter the Negative Relationship Between Dormancy and Malt Quality in Barley (Hordeum vulgare)
    Jensen, Joseph
    Uhlmann, Hannah
    Lachowiec, Jennifer
    Lutgen, Greg
    Cook, Jason P.
    Yin, Xiang S.
    Kephart, Ken
    Sherman, Jamie
    PLANT BREEDING, 2024, 143 (06) : 883 - 894
  • [35] The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein
    Robinson, Louise H.
    Healy, Peter
    Stewart, Doug C.
    Eglinton, Jason K.
    Ford, Chris M.
    Evans, David E.
    JOURNAL OF CEREAL SCIENCE, 2007, 45 (03) : 335 - 342
  • [36] Fungi, Aflatoxins, Fumonisin Bl and Zearalenone Contaminating Sorghum-based Traditional Malt, Wort and Beer in Botswana
    David O. Nkwe
    Joanne E. Taylor
    Bupe A. Siame
    Mycopathologia, 2005, 160 : 177 - 186
  • [37] Exploring the variation in α-amylase activity and thermostability in green malt of diverse barley (Hordeum vulgare L.) germplasm
    Rani, Heena
    Bhardwaj, Rachana D.
    Grewal, Satvir Kaur
    Kaur, Simarjit
    JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY, 2024, 33 (03) : 400 - 412
  • [38] Selenium Speciation in Malt, Wort, and Beer Made from Selenium-Biofortified Two-Rowed Barley Grain
    Rodrigo, Sara
    Santamaria, Oscar
    Chen, Yi
    McGrath, Steve P.
    Poblaciones, Maria J.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (25) : 5948 - 5953
  • [39] Fungi, aflatoxins, fumonisin B1 and zearalenone contaminating sorghum-based traditional malt, wort and beer in Botswana
    Nkwe, DO
    Taylor, JE
    Siame, BA
    MYCOPATHOLOGIA, 2005, 160 (02) : 177 - 186
  • [40] Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.)
    Spreng, Stefan
    Wannenmacher, Julia
    Gastl, Martina
    Dawid, Corinna
    Hofmann, Thomas
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2024, 72 (24) : 13885 - 13897
12345