Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production

Maia, Carolina; Cunha, Solon; Debyser, Winok; Cook, David

Abstract

The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can have significant impacts on beer flavor stability. The use of cereal adjuncts – either malted or unmalted – is now widespread practice in brewing. This laboratory mashing study investigated the impacts of incorporating common solid adjuncts (corn and rice) at increasing grist percentages (0-50%) on flavor stability indicators measured in wort. Sweet worts were analysed for metal ion levels (ICP-MS), thiol content (RP-HPLC), oxidative stability (EPR spectroscopy), staling aldehydes (HS-SPME-GC-MS), trihydroxy fatty acids (GC-FID), t-2-nonenal potential (GC-MS), color and thiobarbituric acid (TBI). Mashing conditions for each formulation were adjusted in order to achieve target FAN values. Unmalted rice or corn adjuncts significantly reduced the total metal ion content, color, TBI and staling aldehydes in sweet worts at 50% adjunct incorporation (p

Citation

Maia, C., Cunha, S., Debyser, W., & Cook, D. (2023). Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. Journal of The American Society of Brewing Chemists, 81(1), 54-65. https://doi.org/10.1080/03610470.2021.1993054

• Journal Article Type: Article
• Acceptance Date: Oct 10, 2021
• Online Publication Date: Nov 30, 2021
• Publication Date: 2023
• Deposit Date: Oct 21, 2021
• Publicly Available Date: Nov 30, 2021
• Journal: Journal of the American Society of Brewing Chemists
• Print ISSN: 0361-0470
• Electronic ISSN: 1943-7854
• Publisher: Taylor & Francis
• Peer Reviewed: Peer Reviewed
• Volume: 81
• Issue: 1
• Pages: 54-65
• DOI: https://doi.org/10.1080/03610470.2021.1993054
• Public URL: https://nottingham-repository.worktribe.com/output/6506462
• Publisher URL: https://www.tandfonline.com/doi/full/10.1080/03610470.2021.1993054