How Malt Quality Influences Sensory Properties of Beer: INNOVA 2009 Montevideo, Uruguay September 30

Q
How malt quality influences sensory properties of beer INNOVA 2009

Montevideo, Uruguay September 30
Canadian Grain Commission, 2009
Dr. Michael J Edney Research Scientist, Applied Barley Research
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Beer drinking habits are changing Past: Quantity
Beer drinking habits are changing Present: Quality and variety
Outline of presentation
Review malting and malt quality How malt quality affects visual perception of beer Effects of malt quality on mouth-feel of beer Malt quality factors affecting beer flavour Safety of beer as related to malt quality
A need for malting
Yeasts require simple sugars and free amino acids Barley only has starch and protein embedded in the endosperm
The process of malting
A Steeping - aim for 45 % moisture - 36 48 hours B Germination - adequate modification - 96 hours C Kilning - dry green malt - aroma and flavour development - 24 hours
Laboratory analysis of malt quality
Simulated conditions of first brewing phases (mashing) Ground malt mixed with water, mashed at 45 and then 70 degrees C Resulting extract separated and analysed
Laboratory analysis of malt quality
Extract - potential beer quantity Soluble protein - foam, hazes, colour FAN free amino nitrogen Starch-degrading enzymes beta-Glucan (Viscosity) - filtration, hazes, mouth feel
Ranges in malt quality data
Analysis Extract Soluble protein FAN Diastatic power alpha-Amylase beta-Glucan
Typical Canadian levels 80 82 % 4.6 5.6 % 150 220 ppm 120 175 L > 50.0 DU < 100 ppm
Beer wide range of sensory properties

Visual - foam - beer colour - beer clarity Mouth feel Flavour
Beer foam is always a concern
Some beer types demand a dominant head that can take time to pour Other beers, notably British ales, are known for their lack of foam In general adequate foam is dependent on the consumer and beer-type
Malt factors affecting beer foam
Promote foam: - specific proteins (LPT1 & Z4) - hordeins - non-starch polysaccharides Inhibit foam: - lipids - basic amino acids - ethanol Measurement of malt factors - ELISA for specific proteins - soluble protein (4.6 - 5.6 %) - malt modification
Beer colour can be quite distinctive

Most common beers are light straw colour requiring special attention to malt quality Coloured beers require malts with extensive colour Colour achieved with more intense kilning conditions (time and temperature) higher levels of Maillard products
Beer colour traditionally predicted from wort colour or soluble protein
Comparator with discs Discs inconsistent and subjective Standard method now relies on prediction from absorbance of wort
Beer colours for some traditional beers
Light lager Colour ASBC Colour units EBC Colour units Straw 2-4 4-8
All-malt lager Golden 3-9 6-18
Ale Amber 10-15 20-30
Stout Black 35-70 70-140
Beer clarity can be extremely important
Consumers demand clear lager beers Haziness can be associated with damaged beer Brewers go to great lengths to produce the required clarity
Beer clarity is dependent on a range of factors
Soluble protein chill haze - interaction with polyphenols most important beta-Glucan Microbial contamination - avoided with a good HACCP
Controlling beer hazes
Barley variety - protein content (<12.5%) - anthocyanogen-free barley Malting and brewing processes can reduce hazes Beer filtration - Viscosity reduces flow rates - beta-Glucan clogs filters (<100 ppm)
Body or fullness of beer
Dependent on processing- how much malt in the recipe Malt quality - starch-degrading enzymes - degree of endosperm modification
Action of -amylase on starch
amylose
amylopectin
Action of beta-amylase on starch
amylose
amylopectin
Action of limit dextrinase on starch
Small branched dextrins
Fermentable versus unfermentable sugars

Fermentable sugars glucose fructose maltose maltotriose Unfermentable sugars maltotetrose higher dextrins branched dextrins Starch-degrading enzymes (diastatic power) alpha-amylase beta-amylase limit dextrinase
sucrose
Malt quality as related to mouth feel
Starch-degrading enzymes decrease dextrin levels (reduces mouth feel) Soluble protein increases with endosperm modification (increases mouth feel) beta-Glucan and viscosity decrease with more endosperm modification (reduces mouth feel) Ethanol content increases with extract and levels of starch-degrading enzymes
Factors contributing to beer flavour

Hops is the major source of flavours - bitterness and hoppy aroma Malt is also a direct source of flavour - nutty/toasted/caramel flavours from Maillard reactions during kilning Malt also affects flavour indirectly - yeast metabolism and supply of nutrients Microbial contamination Pesticides
Higher alcohols, aldehydes and esters wort fermentation

2-Phenylethanol Decisive effect on beer flavour Acetaldehyde Isoamyl acetate Ethyl acetate 100s of these compounds can be found in beer Byproducts of yeast fermentation
Mechanisms for production of higher alcohols, aldehydes and esters

Dependent on the supply of specific amino acids for yeast metabolism Supply of amino acids from malt predicted with free amino nitrogen (FAN) not specific Individual amino acids tend not to be monitored
Free amino acids in wort: UPLC analysis

AMQ - 1.094
0.090
0.080
0.070
0.060
0.050
Pro - 5.340
0.100
Lys - 6.505
0.040
Asn - 1.771
Tyr - 6.548
Ser - 2.411
Arg - 2.669 Gly - 2.784
Thr - 4.231
Ile - 7.625
7.00 7.50
0.030
NH3 - 1.332
GABA - 4.849
Deriv Peak - 6.253
Leu - 7.706 Phe - 7.809 Trp - 7.904

8.00
AU
Gln - 2.583
Asp - 3.134
Ala - 4.665
His - 1.550
0.020
2.965
Glu - 3.752
0.010
0.000
-0.010 0.00
0.50
1.00
1.50
2.00
2.50
3.00
3.50
4.00
4.034
4.50 Minutes
5.00
5.50
6.00
6.50
6.588 Met - 6.706
Val - 6.858
8.50
9.00
9.50
SampleName: ML 2007 1 B Injection: 1 Date Acquired: 7/24/2008 5:58:56 PM CDT
one-week analysis time in 1960s versus 10-minutes between injections

FAN versus the specific amino acid, valine

300 260 FAN (mg/L) 220 180 140 100 10.0 y = 1.6154x + 25.295 R = 0.8781
2
30.0
50.0
70.0
90.0
110.0
130.0
150.0
Val (ug/ml)
Industry standards FAN - traditional brewing > 150 ppm - high gravity brewing > 200 ppm Valine 130 - 140 ppm
Diacetyl - butterscotch off flavour

Diacetyl structure Undesirable in most lagers Desirable in some ales Yeasts synthesize and secrete an organic acid which is then oxidized to diacetyl Yeast then takes up the diacetyl and converts it to inconsequential compounds conversion not always complete
Controlling and measuring diacetyl

Adequate levels of valine inhibit the yeasts synthesis of the organic acid Yeast strain plays a role Diacetyl levels can be reduced with longer fermentation times (diacetyl rest) GC with headspace analysis Diacetyl levels in beer Threshold Lager beer 0.08 ppm
Ale beer
0.02 0.08 ppm 0.06 0.30 ppm
Dimethylsulphide (DMS) - canned corn off flavour

Undesirable in most ales Acceptable to some extent in lagers S-methylmethionine (SMM) produced enzymatically from methionine Heat converts SMM to DMS (kilning, brewing)
Methionine S-methylmethionine(SMM) Dimethylsulphide(DMS)
Avoidance and measurement of DMS

Barley varieties can be genetically predisposed to production of DMS Avoided with adequate kilning and boiling (volatile) GC with chemiluminescence
DMS levels in beer Threshold British lager beer 33 ppb 16 27 ppb
British ale 14 ppb
Trans-2-nonenal - cardboard off flavour

Undesirable in all beer Especially apparent in over-aged beer Byproduct of malt lipids Final oxidation occurs in the beer bottle
autoxidation lipoxygenase lipases Triglyceride Linoleic acid hydroperoxides trans-2-nonenal
Avoidance of trans-2-nonenal
Lipoxygenase-free barley varieties have recently been developed Linolenic acid levels controlled by limiting endosperm modification during malting Oxidation in the bottle avoided by limiting oxygen-uptake throughout brewing trans-2-nonenal levels in beer (after storage) Threshold 0.11 ppb Normal barley 0.35 ppb Lipoxygenase-free barley 0.10 ppb
Hirota et al 2006 MBAA TQ 43:131135
Food safety and beer
Food safety has become very important for consumer acceptance even though not sensory Examples - Byproducts nitrosamines - Mycotoxins and bacterial/fungal infections - Pesticide residues
Laboratory analysis of nitrosamines in malt

Some 30 years ago, Nitrosamines (NDMA) were shown to be carcinogenic Beer was found to be high in NDMA, enhanced by direct kilning Routinely analysed in commercial malts customer specifications
http://www.brauwesen.tu-berlin.de/
Grain safely maintained through avoidance of contaminated grain

Fusarium infection - avoided with ELISA testing - mycotoxins - gushing Ergot - avoided with visual inspection - toxins
Containing pesticide residues in barley

Restricted use of pesticides on malt barley Barley is routinely monitored for residues Specific testing required to validate contract specifications for minimum levels of contaminates
Summary of presentation
Beer consumption is changing from quantity to quality and as a result the importance of sensory perception of beer has increased Visual perception is the first and possibly most important perception of beer (foam/colour/clarity) closely related with malt quality Mouth feel is also closely related to malt quality
Summary of presentation (cont.)
Beer flavour is much more subtle and is complicated by mixtures of hop components, malt components and a multitude of yeast metabolites Some aspects of sensory perception of beer can be controlled through malt quality However, changes in processing can often compromise other aspects of beer
Summary of presentation (cont.)
Excess modification during malting - less beta-glucan improves filtration and beer clarity - more protein degradation results in poorer foam, more hazes and excess beer colour Higher kiln temperatures give - reduced levels of DMS (canned corn) - but increase beer colour and other flavours Consumers more aware of food safety - not directly a sensory factor - maltsters and brewers must address their concerns

How Malt Quality Influences Sensory Properties of Beer: INNOVA 2009 Montevideo, Uruguay September 30

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Q

How malt quality influences sensory properties of beer INNOVA 2009

Dr. Michael J Edney Research Scientist, Applied Barley Research

PDF created with pdfFactory Pro trial version www.pdffactory.com

Beer drinking habits are changing Past: Quantity

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Beer drinking habits are changing Present: Quality and variety

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PDF created with pdfFactory Pro trial version www.pdffactory.com

A need for malting

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The process of malting

Laboratory analysis of malt quality

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Laboratory analysis of malt quality

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Ranges in malt quality data

Analysis Extract Soluble protein FAN Diastatic power alpha-Amylase beta-Glucan

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Beer wide range of sensory properties

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Beer foam is always a concern

Malt factors affecting beer foam

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Beer colour can be quite distinctive

Beer colour traditionally predicted from wort colour or soluble protein

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Beer colours for some traditional beers

All-malt lager Golden 3-9 6-18

Ale Amber 10-15 20-30

Stout Black 35-70 70-140

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Beer clarity can be extremely important

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Beer clarity is dependent on a range of factors

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Controlling beer hazes

Body or fullness of beer

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Action of -amylase on starch

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Action of beta-amylase on starch

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Action of limit dextrinase on starch

Small branched dextrins

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Fermentable versus unfermentable sugars

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Malt quality as related to mouth feel

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Factors contributing to beer flavour

Higher alcohols, aldehydes and esters wort fermentation

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Mechanisms for production of higher alcohols, aldehydes and esters

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Free amino acids in wort: UPLC analysis

Arg - 2.669 Gly - 2.784

Deriv Peak - 6.253

Leu - 7.706 Phe - 7.809 Trp - 7.904

6.588 Met - 6.706

SampleName: ML 2007 1 B Injection: 1 Date Acquired: 7/24/2008 5:58:56 PM CDT

one-week analysis time in 1960s versus 10-minutes between injections