Article
Food Science & Technology
Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Scott Fisk, Kevin M. Murphy
Summary: American craft brewers are exploring barley malt as a unique flavor source and differentiation method, with recent tools like the hot steep malt sensory method aiding in this effort. Consumer acceptance of beers brewed with different barley genotypes varied, with Washington State University breeding lines generally more favored than the industry-standard variety. However, the correlation between hot steep and beer liking and sensory attributes was low, suggesting that untrained craft beer consumers may differentiate genotypes better through beer samples.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Food Science & Technology
Heena Rani, Rachana D. Bhardwaj
Summary: Malting is the process of preparing barley for brewing by partial germination and drying. Quality parameters play a crucial role in identifying high-quality malt varieties, and maintaining tight control of these attributes is essential for ensuring high processing efficiency and final product quality in brewery and malt house. This study provides insights into the malting process, challenges faced, and opportunities for improving malt efficiency through alterations in the malting process or malt varieties.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Brooke Sayre-Chavez, Harmonie Bettenhausen, Sarah Windes, Patricia Aron, Luis Cistue, Scott Fisk, Laura Helgerson, Adam L. Heuberger, Sean Tynan, Patrick Hayes, Maria Munoz-Amatriain
Summary: Barley malt plays a critical role in the malting, brewing, and distilling industries as it is a main ingredient in beer and some spirits. However, the knowledge of barley genes influencing flavor is limited. In this study, we used QTL mapping to identify candidate genes and found several genes associated with plant metabolism that may have downstream effects on malting quality, beer flavor, and volatile metabolites. This research provides valuable insights into the genetic factors affecting the flavors of beer and spirits.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Xiu Li, Junhua Yang, Lan Xie, Yuhong Jin, Junhan Liu, Wenjiao Xing
Summary: This study investigated the impact of barley to wheat ratio in malt blends on protein composition and characteristics of wort and beer. Results showed that the addition of wheat malt significantly increased the soluble protein content in wort and the final beer. Furthermore, it also contributed to an increase in specific proteins in the final beer. However, a higher percentage of wheat malt addition ratio resulted in decreased foam stability of the beer.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Harmonie M. Bettenhausen, Lindsay Barr, Heather Omerigic, Linxing Yao, Adam L. Heuberger
Summary: This study focused on describing metabolite chemistry of hot steep extracts from 12 commercial pale malts and characterizing the variation in this chemistry and corresponding sensory traits. Through metabolomics analysis, 1,026 compounds were detected, with 162 compounds varying among the 12 hot steep extracts. Sensory analysis revealed that cereal, grassy, and dough aromas were the attributes that varied the most, with specific compounds strongly associated with these dominant flavors.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2021)
Article
Biotechnology & Applied Microbiology
Campbell P. Morrissy, Margaret A. Halstead, Michael Fechir, Daniela Carrijo, Scott P. Fisk, Vern Johnson, Harmonie M. Bettenhausen, Thomas H. Shellhammer, Patrick M. Hayes
Summary: Understanding the correlation between barley variety, growing location, malt modification, and sensory outcomes is important in the study of beer flavor. This research suggests that while there is a connection between these factors, the overall contribution to the flavor of commercial-type malts and beers is nuanced.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Chemistry, Applied
Laura Oliveira Lago, Tassia Henrique Nievierowski, Luana Peixoto Mallmann, Eliseu Rodrigues, Juliane Elisa Welke
Summary: The combination of QuEChERS-LC-QTOFMS and matrix-matched calibration was evaluated for determining legislated and emerging mycotoxins in malt and beer, showing satisfactory method performance. The method provided fast analysis and accurate quantification of mycotoxins, with precision and sensitivity meeting method validation guidelines. Detection of legislated and emerging mycotoxins allowed verification of compliance with legislation and supported the establishment of limits for emerging mycotoxins.
Article
Food Science & Technology
Loredana Liguori, Giovanni De Francesco, Paola Orilio, Giuseppe Perretti, Donatella Albanese
Summary: The study found that using different proportions of colored malt can significantly affect the quality parameters of beer, including color, bitterness, turbidity, as well as polyphenol content, antioxidant activity, and foam stability.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Lucia Blsakova, Tomas Gregor, Matej Mestanek, Ludek Hrivna, Vojtech Kumbar
Summary: The aim of this study was to observe the effect of unconventional malts on wort viscosity in beer production. The study found that the dynamic viscosity values were significantly higher than previous studies, and the breakdown of carbohydrates led to a decrease in viscosity. The black barley malt had higher viscosity compared to light barley malt, and unconventional malts were more difficult to filter.
Article
Biotechnology & Applied Microbiology
Susan Stewart, Ross Sanders, Natalja Ivanova, Kerry L. Wilkinson, Doug C. Stewart, Jianjun Dong, Shumin Hu, David Evan Evans, Jason A. Able
Summary: This study investigated the impact of malt variety on beer flavor through laboratory-scale infusion mashing and sensory evaluation. The results revealed that different malt varieties contributed to distinct flavor profiles, with the traditional heritage samples exhibiting the highest overall complexity and acceptability, while the Chinese malted samples had the lowest overall complexity rankings. Furthermore, the study found correlations between flavor complexity and malt quality indicators, as well as sweetness intensity and certain enzymes. These findings can be valuable for barley breeders in selecting optimized germplasm for future variety development, as well as for maltsters and brewers in consistently achieving desired flavors in finished beers and potentially whisk(e)y.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Review
Biotechnology & Applied Microbiology
Luis F. Guido, Ines M. Ferreira
Summary: Delaying flavour staling is a significant challenge for brewers, and choosing the right raw materials, especially malting barley, is crucial. The presence of pro-oxidant and antioxidant activities in malting barley and the malting process can affect beer stability. Various compounds in malt, derived from barley or formed during malting, play a significant role in brewing through their antioxidant properties.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Bingxin Han, Ying Xie, Ming Zhang, Jian Lu, Guolin Cai
Summary: The microbial metabolic activity during malting is a crucial factor in determining malt quality. Understanding the impact and mechanism of dominant microbes on malt quality provides a new strategy for precise control of malt quality. Pantoea spp. was identified as the dominant bacteria in barley using high-throughput sequencing. Specifically, P. agglomerans was found to be the most abundant bacteria. The number of P. agglomerans did not significantly change after steeping but exponentially increased during germination. The inoculation of P. agglomerans affects the quality of malt, particularly the filtration rate, due to the exopolysaccharides produced by the bacterium. When the exopolysaccharides of P. agglomerans in the wort reached 12.5 μg/mL, the filtration speed decreased by 50%.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Dinesh Kumar, Amit Kumar Sharma, Sneh Narwal, Sonia Sheoran, Ramesh Pal Singh Verma, Gyanendra Pratap Singh
Summary: Barley genotypes in sub-tropical climates show significant variation in grain and malt traits, with several good malting genotypes identified despite a shorter grain filling period. Correlation studies have also identified grain parameters that can predict the malting potential of a barley genotype.
Article
Food Science & Technology
Makoto Kihara, Takehiro Hoki, Naohiko Hirota, Wataru Saito, Yoshiro Tokizono, Ryoichi Kanatani, Rina Makimoto, Tian-Su Zhou, Narushi Suda
Summary: Barley with smoother seed storage material degradation has lower seed dormancy and higher risk of pre-harvest sprouting. In this study, a mutant line called 'N68-411' was identified from the population derived from 'Nittakei 68 (N68)'. 'N68-411' showed moderate seed dormancy similar to 'N68' but with higher modification, indicating a different gene mutation. This finding suggests the potential for shorter germination time in the malting process.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Roland Kerpes, Fritz Goeller, Hubert Kollmannsberger, Thomas Becker
Summary: Gluten-free beer is produced by adding an enzyme-enriched malt extract to gluten-containing barley malt wort for patients with celiac disease. The treatment reduces certain compounds and affects foam, amino nitrogen, aging stability, and color in the beer. Analysis of aging components suggests an increase in heating compounds and aging indicators. The presence of long-chain free fatty acids negatively correlates with esters, and increasing their concentration may enhance the aroma of gluten-free beer.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Lindsey N. Rubottom, Scott R. Lafontaine, Dean G. Hauser, Cliff Pereira, Thomas H. Shellhammer
Summary: The study found that the enzymatic activity of dextrin-reducing enzymes in hops is significantly affected by temperature, with higher kilning temperatures resulting in reduced enzyme activity and less overattenuation in fermenter hop creep.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Article
Biotechnology & Applied Microbiology
David H. Gent, Briana J. Claassen, Stephen T. Massie, Claire L. Phillips, Thomas H. Shellhammer, Kristin M. Trippe, Megan C. Twomey
Summary: Research showed that the impact of delaying the first irrigation on hop yield and cone quality metrics varies depending on the year and cultivar, with Cascade experiencing larger yield reductions compared to Zeus. However, when data were aggregated, the effects on brewing quality appeared small or undetectable.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Article
Biotechnology & Applied Microbiology
Campbell P. Morrissy, Michael Fechir, Harmonie M. Bettenhausen, Karli R. Van Simaeys, Scott Fisk, Javier Hernandez, Kyle Mathias, Amanda Benson, Thomas H. Shellhammer, Patrick M. Hayes
Summary: This study aimed to produce updated heirloom barley varieties with improved agronomics and malt quality by crossing heirloom and contemporary genotypes, but did not find sensory properties unique to the heirloom parent. Chemical profiling did not explain observed sensory differences.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Article
Biotechnology & Applied Microbiology
Arnbjorn Stokholm, Karli Van Simaeys, Andy Gallagher, Garrett Weaver, Thomas H. Shellhammer
Summary: This study collected data from different fields on three hop varieties to investigate the potential sources for field-to-field variation in hop diastatic power, finding associations with soil texture, weather, farm management, and potential links to downy mildew or powdery mildew infections. The relationships between hop enzymatic activity and agronomic variables may help farmers minimize hop creep potential in the field, potentially mitigating the effects seen by brewers in the cellar.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Article
Biotechnology & Applied Microbiology
Karli R. Van Simaeys, Michael Fechir, Andy Gallagher, Arnbjorn Stokholm, Garrett Weaver, Thomas H. Shellhammer
Summary: This study found that the growing region has an impact on hop quality, with differences in chemical composition and sensory characteristics observed among hops from different locations within the same variety. Additionally, hop variety also plays a role in influencing these differences.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Article
Biotechnology & Applied Microbiology
Campbell P. Morrissy, Margaret A. Halstead, Michael Fechir, Daniela Carrijo, Scott P. Fisk, Vern Johnson, Harmonie M. Bettenhausen, Thomas H. Shellhammer, Patrick M. Hayes
Summary: Understanding the correlation between barley variety, growing location, malt modification, and sensory outcomes is important in the study of beer flavor. This research suggests that while there is a connection between these factors, the overall contribution to the flavor of commercial-type malts and beers is nuanced.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Chemistry, Applied
Toren S. Andrewson, Laura E. Martin, Juyun Lim, Michael H. Penner
Summary: Flash chromatography with microcrystalline cellulose stationary phases and aqueous ethanol mobile phases have potential for producing food-grade oligosaccharides, but caution must be taken to avoid contamination. This study presents a strategy to mitigate contamination by washing the stationary phase with appropriate aqueous ethanol solutions before oligosaccharide fractionation.
Article
Food Science & Technology
Nadia A. Streletskaya, Sara Maruyama, Susan Queisser, Sheri Cole, Alina N. Stelick, Juyun Lim
Summary: As online grocery purchases continue to increase, understanding how information influences consumers' food choices becomes crucial. This study examined the impact of sensory information and expert distinction on consumer demand for different varieties of artisanal cheese. The results showed that consumers generally prefer familiar varieties, and both sensory information and award labels can increase consumers' willingness to pay for the cheese. However, the study also identified distinct consumer segments with different preferences, including some who value novelty flavors. These findings have implications for the use of information in product promotion and marketing strategies in the food industry.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Agriculture, Multidisciplinary
Richard W. Molitor, Tobias Fischborn, Laurent Dagan, Thomas H. Shellhammer
Summary: This study investigated the production of polyfunctional thiols by 10 commercial yeast strains in different media. 3-sulfanylhexan-1-ol was found to have the highest concentrations in wort fermentations. The nitrogen content and pH of the medium significantly influenced the production of free thiols. Polyfunctional thiol concentrations were strongly associated with certain aroma compounds derived from fermentation, malt, and hops. Sensory attributes such as sweaty, vegetal, and overripe fruit were more commonly associated with yeasts expressing homozygous IRC7(F) gene.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Behavioral Sciences
Alexa J. Pullicin, Daniel Wils, Juyun Lim
Summary: Sugars, particularly maltodextrins, can stimulate cephalic phase insulin release (CPIR) in humans. However, the degree of CPIR is not affected by the individual's salivary alpha-amylase activity.
Article
Agriculture, Multidisciplinary
Toren S. Andrewson, Michael H. Penner, Juyun Lim, Laura E. Martin
Summary: Previous studies show that humans can taste maltooligosaccharides (MOS; DP 3-20) but not maltopolysaccharides (MPS; DP 20) and their taste detection is independent of the sweet taste receptor. This study aims to determine the DP ranges of tasted stimuli and investigate the impact of DP on taste detectability.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
David H. Gent, Mary Block, Stephen T. Massie, Claire L. Phillips, Briana J. Richardson, Thomas H. Shellhammer, Kristin M. Trippe, Michele S. Wiseman
Summary: This study conducted multiphasic studies to investigate the influence of sulfur fertilization on nitrate levels in hops, as well as the combined effects of nitrogen and sulfur fertilizer dose on hop yield, brewing chemistry, and aroma of hops and beer. The results showed a weak positive correlation between sulfur and nitrate concentrations. Increasing nitrogen dose resulted in a 13-22% increase in nitrate content, while increasing sulfur dose led to an 8-8.7% decline. Sulfur fertilization had little effect on yield, alpha-acids, or nitrate concentrations, but it modestly reduced hop nitrate levels in certain situations.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biotechnology & Applied Microbiology
Lindsey N. Rubottom, Thomas H. Shellhammer
Summary: Hop drying is a crucial step in the hop harvest process to prevent deterioration of hop cones. A study conducted in the U.S. investigated the impact of different drying temperatures on hops and found that kilning temperature did not significantly affect the chemical and sensory properties of the hops. However, higher kiln temperatures reduced the hop dextrin-reducing enzymes responsible for hop creep. Drying times were significantly reduced when using a higher temperature, offering potential energy savings for the hop industry.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Behavioral Sciences
Shashwat Damani, Michael H. Penner, Juyun Lim
Summary: Recent studies investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to maltooligosaccharides (MOS), but differ in glycosidic linkage. Subjects were able to detect PDOS stimuli at a significant level, primarily depending on the sweet taste receptor. However, the presence of lactisole affected the detectability and description of PDOS stimuli.
Article
Biotechnology & Applied Microbiology
Richard W. Molitor, Jeremy Roop, Charles M. Denby, Charles J. Depew, Daniel S. Liu, Sara E. Stadulis, Thomas H. Shellhammer
Summary: This study genetically manipulated a brewing strain of Saccharomyces cerevisiae to increase its ability to convert flavorless precursors into volatile thiols that impart guava and passionfruit flavors in beer. The genetically modified strains produced beer with significantly higher concentrations of these flavors without affecting fermentation performance or beer chemistry.
FERMENTATION-BASEL
(2022)