The Role of Malt on Beer Flavour Stability

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2023

Autores

Luis F Guido (Autor) FCUP; Ferreira, IM (Autor) Outra

Revista

Título: FERMENTATION-BASEL

Página Final: 464

ISSN: 2311-5637

Editora: MDPI

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10