The Role of Malt on Beer Flavour Stability

• Type: Another Publication in an International Scientific Journal
• Date: 2023

Authors

Luis F Guido (Author) FCUP; Ferreira, IM (Author) Other

Journal

Title: FERMENTATION-BASEL

Final page: 464

ISSN: 2311-5637

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00Y-CC7

DOI: 10.3390/fermentation9050464

Abstract (EN): Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to delay the risk of beer staling. Malting barley and the malting process can have an impact on beer instability due to the presence of pro-oxidant and antioxidant activities. Malt contains various compounds originating from barley or formed during the malting process, which can play a significant role in the fundamental processes of brewing through their antioxidant properties. This review explores the relationship between malt quality, in terms of antioxidant and pro-oxidant activities, and the flavour stability of beer.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10