The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort.

ABSTRACT: The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These compounds are mainly formed upstream in the brewing process through the Maillard reaction, the Strecker degradation, or lipid oxidation. Wort boiling is an especially critical production step for important reactions due to its high temperature and favorable pH value. Amino acid concentration, as an important aging-relevant precursor, is variable at the beginning of wort boiling, mainly caused by the malt modification level, and can further influence the aging potential aging formation during wort boiling. This study investigated the effect of the

SUBMITTER: Nobis A 

PROVIDER: S-EPMC8534800 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature