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PROANTHOCYANIDIN‐FREE BARLEY—MALTING AND BREWING
Author(s) -
Erdal K.
Publication year - 1986
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.2050-0416.1986.tb04404.x
Subject(s) - brewing , proanthocyanidin , food science , chemistry , polyphenol , haze , biochemistry , fermentation , organic chemistry , antioxidant
Colloidal haze in beer is due to the precipitation of proteins by proanthocyanidins. Carlsberg Research Center reported in 1977 that the use of barley mutants which block the biosynthesis of catechins and proanthocyanidins in the grain prevents the formation of haze in beer. The results from ten years of malting and brewing research with proanthocyanidin‐free barley and malt are reviewed.