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NEW ANALYSES IN MALTING AND BREWING *
Author(s) -
Gibbons G. C.,
Nielsen E. B.
Publication year - 1983
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1983.tb04136.x
Subject(s) - brewing , pasteurization , germination , food science , biochemical engineering , context (archaeology) , microbiology and biotechnology , chemistry , biology , botany , engineering , fermentation , paleontology
Recent advances in our knowledge of the plant physiological and biochemical processes surrounding malting and brewing have prompted the development of a new generation of analytical techniques. These techniques are based upon the measurement of biochemical and physical parameters which have lately been shown to directly influence the quality of both malt and beer. Recognition of these parameters, coupled with a deep insight of the physical and chemical changes that can occur during the entire malting and brewing production chain, allow strategic emplacement of new analyses in order to provide a superior specific monitoring of malting and brewing. In the present context we submit several examples of these novel analyses, spanning from barley control to analysis of pasteurising efficiency. Characteristic for all the analyses discussed, is the ease and rapidity with which they can be performed. The following methods are described: (1) Measurement of both pre‐harvest sprouting and germination efficiency in barley. (2) Malt modification analysis to measure malting efficiency, time of kilning and malt homogeneity. (3) Rapid β‐glucan analysis in malt, wort and beer. (4) Immunological analysis to determine the amount and type of additives in finished beer as well as addition of adjunct. (5) Enzymic and immunological control of beer pasteurisation.