Logo image
Back
The chemical components in malt associated with haze formation in beer
Journal article   Peer reviewed

The chemical components in malt associated with haze formation in beer

Lingzhen Ye, Yuqing Huang, Mei Li, Chengdao Li and Guoping Zhang
Journal of the Institute of Brewing, Vol.122(3), pp.524-529
2016
DOI: https://doi.org/10.1002/jib.353
url
PublishedView
Published (Version of Record)

Abstract

barley beer haze malt protein
In bright beer, haze formation is a serious quality problem, which reduces beer storage and shelf life. In this study, haze-active proteins, alcohol chill haze formation ability, alpha-amylase activity, the contents of total polyphenol, protein and its fractions and amino acids were analysed using 23 barley accessions to investigate the relationship between the quality components in the malt and the haze character in beer. The results showed that there were largely genotypic variations for all examined traits among the 23 barley accessions. However, there was no significant correlation between the haze character and alpha-amylase activity. All haze characteristics were significantly and positively correlated with total protein content, albumin, globulin and the hordein content, as well as the glutamic acid (glutamine), proline and phenylalanine content, and were not correlated with total polyphenols. A model describing the relationship between the chill haze in the beer and the protein content in the malt was developed.

Details

Metrics

42 Record Views
13 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Collaboration types
Domestic collaboration
International collaboration
Citation topics
3 Agriculture, Environment & Ecology
3.220 Smell & Taste Science
3.220.559 Oenology
Web Of Science research areas
Food Science & Technology
ESI research areas
Agricultural Sciences
Logo image