Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer
Monika Cioch-Skoneczny , Marek Zdaniewicz , Aneta Pater , Szymon Skoneczny
AbstractIn 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.
|Journal series||European Food Research and Technology, ISSN 1438-2377, e-ISSN 1438-2385, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Triticale, Wort, Beer, Volatile compounds|
|ASJC Classification||; ; ; ;|
|License||Journal (articles only); author's original; ; after publication|
|Publication indicators||= 0; : 2018 = 0.943; : 2018 = 2.056 (2) - 2018=2.093 (5)|
|Citation count*||1 (2020-04-10)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.