The Influence of Malt Variety and Origin on Wort Flavor

Simple item page
dc.contributor.authorStewart, S.
dc.contributor.authorSanders, R.
dc.contributor.authorIvanova, N.
dc.contributor.authorWilkinson, K.L.
dc.contributor.authorStewart, D.C.
dc.contributor.authorDong, J.
dc.contributor.authorHu, S.
dc.contributor.authorEvans, D.E.
dc.contributor.authorAble, J.A.
dc.date.issued2023
dc.description.abstractBeer flavor is primarily impacted by malt kilning and the choice of yeast/hops in the beer recipe. Although barley malt is the material backbone of most beers, variety has until recently been largely overlooked with respect to flavor differences. In this study, 11 malt variety samples from multiple Australian and international (UK, Canada, China) growing regions were infusion mashed (65 °C) at laboratory scale to produce unboiled wort to investigate differences between the flavor profiles observed with sensory assessment and headspace-SPME gas chromatography-mass spectrometry (HS-SPME GC-MS). Sensory evaluation identified wort flavor differences with the control heritage samples, Maris Otter/Schooner, having the highest overall flavor complexity and acceptability. The Chinese malted Chinese/Canadian samples had the lowest overall flavor complexity rankings. Overall, flavor complexity was correlated with KI, malt protein (negative), and β-glucosidase (negative), while sweetness intensity was correlated with limit dextrinase and pH. HS-SPME GC-MS analysis focused only on compounds that were significantly different between varieties (ANOVA, P ≤ 0.05). Overall, 107 compounds were identified with significantly different levels between the varietal worts. The resultant PCA plots (overall, aldehydes, alcohols, esters, organic acids, terpenes, ketones) supported the sensory assessment, with Maris Otter and the Australian samples clustering in different PCA sectors compared to the Chinese malted Canadian/Chinese samples. These findings provide a basis for key compound identifications that influence malt flavor through the brewing process. The results have the potential to assist barley breeders in selecting optimized germplasm for future variety development and can assist maltsters and brewers to consistently target desired flavors for finished beers and potentially whisk(e)y.
dc.description.statementofresponsibilitySusan Stewart, Ross Sanders, Natalja Ivanova, Kerry L. Wilkinson, Doug C. Stewart, Jianjun Dong, Shumin Hu, David Evan Evans, Jason A. Able
dc.identifier.citationJournal of the American Society of Brewing Chemists, 2023; 81(2):282-298
dc.identifier.doi10.1080/03610470.2022.2041156
dc.identifier.issn0361-0470
dc.identifier.issn1943-7854
dc.identifier.orcidSanders, R. [0000-0003-3568-4417]
dc.identifier.orcidIvanova, N. [0000-0002-5725-1463]
dc.identifier.orcidWilkinson, K.L. [0000-0001-6724-9837]
dc.identifier.orcidAble, J.A. [0000-0003-3207-6301]
dc.identifier.urihttps://hdl.handle.net/2440/146475
dc.language.isoen
dc.publisherInforma UK Limited
dc.rights© 2022 The Author(s). Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.
dc.source.urihttps://doi.org/10.1080/03610470.2022.2041156
dc.subjectBarley; beer; flavor; malt
dc.titleThe Influence of Malt Variety and Origin on Wort Flavor
dc.typeJournal article
pubs.publication-statusPublished

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
hdl_146475.pdf
Size:
2.54 MB
Format:
Adobe Portable Document Format
Description:
Published version
Download

Collections

Research Outputs