BARLEY AND MALT TANNINOGENS AND BEER QUALITY
Open Access
- 12 November 1974
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 80 (6) , 558-564
- https://doi.org/10.1002/j.2050-0416.1974.tb03649.x
Abstract
Anthocyanogen and catechin contents (tanninogen values) were determined for ten two-row and thirteen six-row barleys and for their corresponding malts. Four barley-malts were then selected for brewing, one with high, one with low, and two with intermediate tanninogen contents. The brews were made using bottom-fermenting (lager) as well as top-fermenting (ale) yeasts, both at 50–55° F. and at 68° F. The quality of the beers, as expressed by standard analyses and flavour evaluation, is discussed in the light of the tanninogen contents of the barleys and the different brewing parameters (yeast type and fermentation temperature).Keywords
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