Sensory analysis of malt

Authors

  • Zdeněk Svoboda Research Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech Republic
  • Ivo Hartman Research Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech Republic
  • Sylvie Běláková Research Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech Republic
  • Marek Pernica Research Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech Republic
  • Rastislav Boško Research Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech Republic
  • Karolína Benešová Research Institute of Brewing and Malting, Mostecká 7, 614 00 Brno, Czech Republic

DOI:

https://doi.org/10.18832/kp2022.68.628

Keywords:

malt, colouring sunstances, flavour substances, aroma substances, sensory analysis

Abstract

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.

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Illustration picture to malt sensory

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Published

2022-08-15

How to Cite

Svoboda, Z., Hartman, I., Běláková, S., Pernica, M., Boško, R., & Benešová, K. (2022). Sensory analysis of malt. KVASNY PRUMYSL, 68(3+4), 628-636. https://doi.org/10.18832/kp2022.68.628
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