Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

Monika Cioch-Skoneczny , Marek Zdaniewicz , Aneta Pater , Szymon Skoneczny

Abstract

In brewing industry, adjuncts may replace malt, but they may also represent a raw material for brewing beer demonstrating different, specific organoleptic qualities. Triticale grain may give good quality malts, characterised by high extraction capacity, high diastatic power and short saccharification time. The purpose of the research was to determine the impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer. In fermented wort, the content of ethyl alcohol, extract, sugars, general acidity, colour, haze, free aminonitrogen and volatile compound profile (GC-SPME) was determined. Beers produced from the triticale malt or with use of a malt mixture were characterised by higher acidity and lower ethyl acetate butanol and isoamyl alcohol. The worts analysed in the process demonstrated parameters normative for pale malts. The triticale malt may be an alternative for barley malt.
Author Monika Cioch-Skoneczny (FoFT / DoFTaTM)
Monika Cioch-Skoneczny,,
- Department of Fermentation Technology and Technical Microbiology
, Marek Zdaniewicz (FoFT / DoFTaTM)
Marek Zdaniewicz,,
- Department of Fermentation Technology and Technical Microbiology
, Aneta Pater (FoFT / DoFTaTM)
Aneta Pater,,
- Department of Fermentation Technology and Technical Microbiology
, Szymon Skoneczny
Szymon Skoneczny,,
-
Journal seriesEuropean Food Research and Technology, ISSN 1438-2377, e-ISSN 1438-2385, (N/A 70 pkt)
Issue year2019
Vol245
No7
Pages1431-1437
Publication size in sheets0.5
Keywords in EnglishTriticale, Wort, Beer, Volatile compounds
ASJC Classification1106 Food Science; 1303 Biochemistry; 1305 Biotechnology; 1600 General Chemistry; 2209 Industrial and Manufacturing Engineering
DOIDOI:10.1007/s00217-019-03284-2
URL https://link.springer.com/content/pdf/10.1007%2Fs00217-019-03284-2.pdf
Internal identifierWTŻ/2019/50
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer of 25-06-2019
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Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.943; WoS Impact Factor: 2018 = 2.056 (2) - 2018=2.093 (5)
Citation count*1 (2020-08-07)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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