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

页码：111 / 115

页数：5

共 49 条

[41] The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases
Kerpes, Roland
Fischer, Susann
Becker, Thomas
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 67 : 129 - 138
[42] THERMOGRAVIMETRIC DETERMINATION OF MOISTURE IN BREWING RAW MATERIALS Part I. - Possibilities of utilizing the thermogravimetric method to determine the moisture in barley and malt
Culik, Jiri
Horak, Tomas
Jurkova, Marie
Cejka, Pavel
Kellner, Vladimir
KVASNY PRUMYSL, 2008, 54 (06): : 174 - 180
[43] High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing
De Schepper, C. F.
Courtin, C. M.
FOOD HYDROCOLLOIDS, 2022, 131
[44] Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter(R) Parentage
Morrissy, Campbell P.
Fechir, Michael
Bettenhausen, Harmonie M.
Van Simaeys, Karli R.
Fisk, Scott
Hernandez, Javier
Mathias, Kyle
Benson, Amanda
Shellhammer, Thomas H.
Hayes, Patrick M.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2022, 80 (03) : 201 - 214
[45] Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products
De Francesco, Giovanni
Marconi, Ombretta
Sileoni, Valeria
Perretti, Giuseppe
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2021, 103
[46] The relationship between beta-glucanase, chitinase, and galactomannan and selected technological parameters of spring barley caryopses (Hordeum vulgare L.) and malt
Psota, Vratislav
Benesova, Karolina
Sachambula, Lenka
Havlova, Pavla
KVASNY PRUMYSL, 2010, 56 (02): : 74 - 78
[47] Development and quality assessment of low-cost benchtop malting protocol for laboratory-scale barley (Hordeum vulgare L.) malt quality evaluation
Rani, Heena
Standish, Andrew
Walling, Jason G.
Whitcomb, Sarah J.
JOURNAL OF CEREAL SCIENCE, 2025, 123
[48] Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production)
Saburi, Wataru
Mori, Haruhide
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2024, 88 (10) : 1180 - 1187
[49] Comparison of antioxidant activity of barley (Hordeum vulgare L.) and malt extracts with the content of free phenolic compounds measured by high performance liquid chromatography coupled with CoulArray detector
Dvorakova, Marketa
Douanier, Maelle
Jurkova, Marie
Kellner, Vladimir
Dostalek, Pavel
JOURNAL OF THE INSTITUTE OF BREWING, 2008, 114 (02) : 150 - 159

← 1 2 3 4 5 →