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FLAVOUR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL‐MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN‐FREE AND WITH REGULAR MALT
Author(s) -
Delcour Jan A.,
Vandenberghe Marc M.,
Dondeyne Pieter,
Schrevens Eddie L.,
Wijnhoven Jacques,
Moerman Etienne
Publication year - 1984
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.2050-0416.1984.tb04239.x
Subject(s) - proanthocyanidin , food science , tannin , chemistry , flavour , taste , mouthfeel , hydrolyzable tannin , bitter taste , polyphenol , biochemistry , antioxidant , organic chemistry , raw material
Unhopped and hopped all‐malt Pilsner beers were brewed with proanthocyanidin‐free malt ( ant 13–13×Rupal ) and with regular malt (Gatinais). A tannin‐free hop extract was used. The beers were analysed chemically and presented both to an expert and an untrained taste panel to detect possible preferences and differences in bitterness and astringency. The colloidal stability of the proanthocyanidin‐free beers is superior to that of the regular ones. Paired comparison tests show that at the 3% significance level there is a difference in the appreciation of bitterness of the unhopped beers, the proanthocyanidin‐free beer being the more bitter. The panelists do not detect differences in astringency and they have no preference for either beer. In the case of the hopped beers no bitterness, astringency or preference differences are found in paired comparison tests. Finally, no differences between hopped and unhopped proanthocyanidin‐free and regular beers were found at the 5% significance level when using both an expert and an untrained panel in triangular experiments.