Influence of barley varieties on wort quality and performance

Signe Hoff; Jacob Damgaard; Mikael Agerlin Petersen; Birthe P Møller Jespersen; Mogens Larsen Andersen; Marianne Lund Lametsch

doi:10.1021/jf304932v

Influence of barley varieties on wort quality and performance

Signe Hoff, Jacob Damgaard, Mikael Agerlin Petersen, Birthe P Møller Jespersen, Mogens Larsen Andersen, Marianne Lund Lametsch

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Abstract

Wort from the barley varieties (Hordeum vulgare) Pallas, Fero, and Archer grown on the same location were investigated for their influence on oxidative stability and volatile profile during wort processing. Barley varieties had a small influence on radical formation, thiol-removing capacity, and volatile profile. Wort boiling with and without hops had a large influence on these same parameters. Potentially antioxidative thiols were oxidized in sweet wort, but reduction of thiols using tris(2-carboxyethyl)phosphine hydrochloride revealed that Archer wort had a significantly larger content of total thiols than Pallas and Fero. Oxidized thiols resulted in gel proteins and longer filtration time for Archer wort. Our study shows that wort processing to a large extent will eliminate variations in volatile profile and thiol levels in wort which otherwise might arise from different barley varieties.

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	61
Udgave nummer	8
Sider (fra-til)	1968-1976
Antal sider	9
ISSN	0021-8561
DOI	https://doi.org/10.1021/jf304932v
Status	Udgivet - 27 feb. 2013

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10.1021/jf304932v

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Citationsformater

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abstract = "Wort from the barley varieties (Hordeum vulgare) Pallas, Fero, and Archer grown on the same location were investigated for their influence on oxidative stability and volatile profile during wort processing. Barley varieties had a small influence on radical formation, thiol-removing capacity, and volatile profile. Wort boiling with and without hops had a large influence on these same parameters. Potentially antioxidative thiols were oxidized in sweet wort, but reduction of thiols using tris(2-carboxyethyl)phosphine hydrochloride revealed that Archer wort had a significantly larger content of total thiols than Pallas and Fero. Oxidized thiols resulted in gel proteins and longer filtration time for Archer wort. Our study shows that wort processing to a large extent will eliminate variations in volatile profile and thiol levels in wort which otherwise might arise from different barley varieties.",

author = "Signe Hoff and Jacob Damgaard and Petersen, {Mikael Agerlin} and Jespersen, {Birthe P M{\o}ller} and Andersen, {Mogens Larsen} and Lametsch, {Marianne Lund}",

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T1 - Influence of barley varieties on wort quality and performance

AU - Hoff, Signe

AU - Damgaard, Jacob

AU - Petersen, Mikael Agerlin

AU - Jespersen, Birthe P Møller

AU - Andersen, Mogens Larsen

AU - Lametsch, Marianne Lund

PY - 2013/2/27

Y1 - 2013/2/27

N2 - Wort from the barley varieties (Hordeum vulgare) Pallas, Fero, and Archer grown on the same location were investigated for their influence on oxidative stability and volatile profile during wort processing. Barley varieties had a small influence on radical formation, thiol-removing capacity, and volatile profile. Wort boiling with and without hops had a large influence on these same parameters. Potentially antioxidative thiols were oxidized in sweet wort, but reduction of thiols using tris(2-carboxyethyl)phosphine hydrochloride revealed that Archer wort had a significantly larger content of total thiols than Pallas and Fero. Oxidized thiols resulted in gel proteins and longer filtration time for Archer wort. Our study shows that wort processing to a large extent will eliminate variations in volatile profile and thiol levels in wort which otherwise might arise from different barley varieties.

AB - Wort from the barley varieties (Hordeum vulgare) Pallas, Fero, and Archer grown on the same location were investigated for their influence on oxidative stability and volatile profile during wort processing. Barley varieties had a small influence on radical formation, thiol-removing capacity, and volatile profile. Wort boiling with and without hops had a large influence on these same parameters. Potentially antioxidative thiols were oxidized in sweet wort, but reduction of thiols using tris(2-carboxyethyl)phosphine hydrochloride revealed that Archer wort had a significantly larger content of total thiols than Pallas and Fero. Oxidized thiols resulted in gel proteins and longer filtration time for Archer wort. Our study shows that wort processing to a large extent will eliminate variations in volatile profile and thiol levels in wort which otherwise might arise from different barley varieties.

U2 - 10.1021/jf304932v

DO - 10.1021/jf304932v

M3 - Journal article

C2 - 23368523

SN - 0021-8561

VL - 61

SP - 1968

EP - 1976

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 8

ER -

Influence of barley varieties on wort quality and performance

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