Sensory analysis of malt
Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2022-08-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.eu/index.php/kp/article/view/265 |
| _version_ | 1811183339719098368 |
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| author | Zdeněk Svoboda Ivo Hartman Sylvie Běláková Marek Pernica Rastislav Boško Karolína Benešová |
| author_facet | Zdeněk Svoboda Ivo Hartman Sylvie Běláková Marek Pernica Rastislav Boško Karolína Benešová |
| author_sort | Zdeněk Svoboda |
| collection | DOAJ |
| description | Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a large amount of sensorially active substances into beer, as well as precursors of other aromatic and taste-important substances that are created during beer production technology. The Maillard reaction is the basis for the production of aroma and colour of malts. Reducing sugars together with amino acids create high molecular weight pigments, melanoidins, which are the carriers of the brown colour of malts. At the same time, important desirable sensory active compounds are formed which give the characteristic colour, flavour and aroma to the malt. The enhancement of some special characteristics of malts is achieved by modifying the technology of the malting process, especially by increasing the temperature. The results of the sensory analysis of malt can be applied in the selection of suitable raw materials for beer production or the development of new beer recipes with predictable sensory properties. |
| first_indexed | 2024-04-11T09:46:11Z |
| format | Article |
| id | doaj.art-3bb6ce6dc86b4d2f91d4cbfb58323318 |
| institution | Directory Open Access Journal |
| issn | 2570-8619 |
| language | ces |
| last_indexed | 2024-04-11T09:46:11Z |
| publishDate | 2022-08-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-3bb6ce6dc86b4d2f91d4cbfb583233182022-12-22T04:30:58ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl2570-86192022-08-01683+462863610.18832/kp2022.68.628230Sensory analysis of maltZdeněk Svoboda0Ivo Hartman1Sylvie Běláková2Marek Pernica3Rastislav Boško4Karolína Benešová5Research Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech RepublicResearch Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech RepublicResearch Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech RepublicResearch Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech RepublicResearch Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech RepublicResearch Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech RepublicVarious malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a large amount of sensorially active substances into beer, as well as precursors of other aromatic and taste-important substances that are created during beer production technology. The Maillard reaction is the basis for the production of aroma and colour of malts. Reducing sugars together with amino acids create high molecular weight pigments, melanoidins, which are the carriers of the brown colour of malts. At the same time, important desirable sensory active compounds are formed which give the characteristic colour, flavour and aroma to the malt. The enhancement of some special characteristics of malts is achieved by modifying the technology of the malting process, especially by increasing the temperature. The results of the sensory analysis of malt can be applied in the selection of suitable raw materials for beer production or the development of new beer recipes with predictable sensory properties.https://kvasnyprumysl.eu/index.php/kp/article/view/265maltcolouring sunstancesflavour substancesaroma substancessensory analysis |
| spellingShingle | Zdeněk Svoboda Ivo Hartman Sylvie Běláková Marek Pernica Rastislav Boško Karolína Benešová Sensory analysis of malt Kvasný průmysl malt colouring sunstances flavour substances aroma substances sensory analysis |
| title | Sensory analysis of malt |
| title_full | Sensory analysis of malt |
| title_fullStr | Sensory analysis of malt |
| title_full_unstemmed | Sensory analysis of malt |
| title_short | Sensory analysis of malt |
| title_sort | sensory analysis of malt |
| topic | malt colouring sunstances flavour substances aroma substances sensory analysis |
| url | https://kvasnyprumysl.eu/index.php/kp/article/view/265 |
| work_keys_str_mv | AT zdeneksvoboda sensoryanalysisofmalt AT ivohartman sensoryanalysisofmalt AT sylviebelakova sensoryanalysisofmalt AT marekpernica sensoryanalysisofmalt AT rastislavbosko sensoryanalysisofmalt AT karolinabenesova sensoryanalysisofmalt |