The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of coloured malt (0, 5, 15% Caraamber®) respect to the pale ale base malt. The beers had an alcohol content ranging from 6.2 to 6.8 vol%; the results highlighted a deeper colour, increased bitterness and turbidity in beer with the highest amount of Caraamber malt. This latter showed the highest polyphenols (453.8 mg GAE/L) and antioxidant activity (840.1 µmol TE/L) and, on the other hand, the lowest foam stability. The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcohols and esters. No differences were found in the fruity-esters, alcoholic and caramel sensory notes; while the beer made with 15% of coloured malt was perceived sweeter and with less fruity citrus notes than other beer samples.

Influence of malt composition on the quality of a top fermented beer

Liguori L.
;
Orilio P.;Albanese D.
2021

Abstract

The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of coloured malt (0, 5, 15% Caraamber®) respect to the pale ale base malt. The beers had an alcohol content ranging from 6.2 to 6.8 vol%; the results highlighted a deeper colour, increased bitterness and turbidity in beer with the highest amount of Caraamber malt. This latter showed the highest polyphenols (453.8 mg GAE/L) and antioxidant activity (840.1 µmol TE/L) and, on the other hand, the lowest foam stability. The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcohols and esters. No differences were found in the fruity-esters, alcoholic and caramel sensory notes; while the beer made with 15% of coloured malt was perceived sweeter and with less fruity citrus notes than other beer samples.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/4754486
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