Malting and Brewing with a High β-Glucan Barley

Vis, R.B.; Lorenz, K.

doi:10.1006/fstl.1997.0285

Cited by 21 publications

(12 citation statements)

References 7 publications

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“…In addition, no link was found between viscosity levels and ␤-glucan contents of the resultant worts from acid treated malts or untreated malts. Although Lowe et al 29 and Vis and Lorenz 48 observed similar results, many authors have found wort viscosity is the best indicator of the presence of ␤-glucan 32,34,36,45 . The nitrogenous fractions of the worts were measured and elevated levels of TSN were reported in worts derived from acid treated malts.…”

Section: Resultsmentioning

confidence: 80%

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The Influence of Lactic Acid Bacteria on the Quality of Malt

Lowe

Arendt

Soriano

et al. 2005

Journal of the Institute of Brewing

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In this study three strains of lactic acid bacteria were applied during the malting process to evaluate the impact on malt and wort quality. The trials were performed in a micromalting plant simulating an industrial malting programme. The samples were compared to chemically acidified as well as non-acidified malt. Bacterial cultures were chosen with reference to their enzymatic (proteolytic /amylolytic) activity, or their good acidifying properties. The effects of lactic acid bacteria on wort characteristics were investigated and compared to wort produced from 100% unacidified malt. A chemical food grade lactic acid was also used to acidify the barley for comparison purposes. Characteristics such as pH, extract, colour, viscosity, total soluble nitrogen, free amino nitrogen, apparent fermentability, ␤-glucan and lautering performance of the resultant worts were determined. Results showed improved levels of ␤-glucanase in the malt although reduced malt friability was observed where LAB was employed. An improved lautering performance, lower wort viscosity and elevated TSN levels were also reported where LAB exhibiting protease activity were applied.

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Section: Resultsmentioning

confidence: 80%

“…All worts derived from acid treated malts showed similar viscosity levels, however ␤-glucan levels of the corresponding worts ranged from 93 ± 14 to 163 ± 27 mPas. Similarly no correlation between ␤-glucan levels and wort viscosities were obtained by Vis and Lorenz 48 and Lowe et al 29 . Viscosity and lautering performance.…”

Section: Wort Analysismentioning

confidence: 75%

The Influence of Lactic Acid Bacteria on the Quality of Malt

Lowe

Arendt

Soriano

et al. 2005

Journal of the Institute of Brewing

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“…This may be due to the absence of malt endogenous enzymes resulting in poorer starch, protein, glucan and arabinoxylan breakdown. Although Vis and Lorenz 40 observed similar results, many authors have found wort viscosity is the best indicator of the presence of ␤-glucan 24,26,28,36,37 . L. amylovorus FST 1.1, exhibited excellent proteolytic and amylolytic activity.…”

Section: Discussionmentioning

confidence: 80%

Application of Biological Acidification to Improve the Quality and Processability of Wort Produced from 50% Raw Barley

Lowe

Ulmer

Sinderen

et al. 2004

Journal of the Institute of Brewing

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In this study four strains of lactic acid bacteria (LAB) were chosen to bioacidify a mash containing 50% barley and 50% malt. The strains were isolated from malted and unmalted barley and assayed for extracellular enzymatic activities (proteases, amylases, ␤-glucanases). The biologically acidified mash was compared to a chemically acidified mash, 100% malt mash unacidified and 50% malt and 50% barley mash unacidified. Characteristics such as pH, extract, colour, viscosity, total soluble nitrogen (TSN), free amino nitrogen (FAN), apparent fermentability, ␤-glucan and lautering performance of the resultant worts were determined. A model lautering system replicating one used in a brewery was designed and built in University College Cork (UCC) to measure the lautering performance of the bioacidified mashes. The new system was compared to the filtration method used in EBC method 4.5.1. Overall the addition of LAB to bioacidify a mash of 50% barley and 50% malt resulted in faster filtration times, which correlated with decreased ␤-glucan levels. Proteolytic LAB had a positive influence on the quality of wort and resulted in increased FAN levels. Lighter colour worts were observed along with increased extract levels.

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“…For that reason, barley with low to moderate β-glucans content is preferable for malt production (Vis and Lorenz 1998). Furthermore, the existing research results suggest the use of six-rowed barley that seems to have somewhat lower β-glucan content than tworowed varieties (Lehtonen and Aikasalo 1987;Zhang et al 2001).…”

Section: Introductionmentioning

confidence: 99%

“…β-Glucan residues in malt can lead to poor mash conversion, resulting in highly viscous wort. This ultimately can cause problems during the filtration process (Vis and Lorenz 1998;Wang et al 2004) and induce haze in the final product, i.e. beer (Jin 2002).…”

Section: Introductionmentioning

confidence: 99%

A survey of total β-glucan content in Croatian barley varieties

Krstanović

Lalić

Kosović

et al. 2016

Cereal Research Communications

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Although β-glucans in cereals are desirable as healthy diet components, high levels of β-glucans in malting barley are unacceptable because they can cause unsatisfactory degradation of cell walls during malting. The aim of this study was to investigate the β-glucan content in twelve Croatian and two German barley varieties at three representative locations in Eastern Croatia over three consecutive seasons (2012)(2013)(2014). Total β-glucan content in barley samples was determined using enzymatic method. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4%. Furthermore, a distinct and clear genotype influence was noticed. No significant difference was found between years, but between locations Osijek and Tovarnik.

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Malting and Brewing with a High β-Glucan Barley

Cited by 21 publications

References 7 publications

The Influence of Lactic Acid Bacteria on the Quality of Malt

The Influence of Lactic Acid Bacteria on the Quality of Malt

Application of Biological Acidification to Improve the Quality and Processability of Wort Produced from 50% Raw Barley

A survey of total β-glucan content in Croatian barley varieties

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