Correlation of Malt Quality Parameters and Beer Flavor Stability: Multivariate Analysis

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• 作者：Lu&iacute ; s F. Guido ; Andreia F. Curto ; Patrick Boivin ; Nizar Benismail ; Cristina R. Gon&ccedil ; alves ; Aquiles A. Barros
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：February 7, 2007
• 年：2007
• 卷：55
• 期：3
• 页码：728 - 733
• 全文大小：111K
• 年卷期：v.55,no.3(February 7, 2007)
• ISSN：1520-5118

文摘

Malt is known to have an impact on beer flavor stability mainly due to the presence of antioxidants.In this study, five barley varieties were malted at industrial and micro scale, and quality parametersof the resulting malts were measured (diastatic power, friability, es/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-glucan content, antiradical power,reducing power, lipoxygenase activity, and nonenal potential) and correlated with the sensory dataobtained for the corresponding fresh and forced aged beers. A statistical strategy using multiple linearregressions was applied to explore relationships between the malt chemical parameters and beersensory data, showing antiradical power as the major contribution of malt to beer flavor stability.Additionally, the measured antiradical power, which is well correlated with the polyphenolic content,was found to be very similar for malt and barley, emphasizing the key role of barley endogenouspolyphenols.