The Influence of Malt Acrospires on Beer Taste and Foam Quality
MBAA TQ vol. 41, no. 3, 2004, pp. 305-309 |
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Nobuo Tada, Takako Inui, Norihiko Kageyama, Seisuke Takaoka, and Yasutsugu Kawasaki. Institute for Beer & RTD Development, Suntory, Ltd., 1-1-1 Wakayamadai Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan.
Abstract
In the past, it has been reported that malt acrospires have an unfavorable influence on beer flavor stability. However, there are few reports that mention any influence on the overall quality of beer. The influence on overall beer quality was evaluated by using separated acrospires. As a result, it was clarified that the acrospires had an unfavorable influence on beer foam quality and beer flavor, especially aftertaste quality. Adding the acrospires as raw material aggravated foam quality. One of the reasons was considered to be because of an increase in the amount of basic amino acids in the beer. Sensory evaluation suggested that the acrospires contain an astringent ingredient that aggravates aftertaste. This astringent substance was extracted from the acrospires, isolated, and identified by two-dimensional HPLC. It was revealed that the presence of the astringent substance was specifically higher in the acrospires.
Keywords: acrospire, aftertaste, astringent, foam
S�ntesis
Se report� en el pasado que las acrospiras de malta tiene una influencia desfavorable sobre la estabilidad sensorial de cerveza, pero hay muy pocos que se refieren a su influencia sobre otros par�metros de calidad. Se estudi� su influencia utilizando acrospiras separados de la malta. Se pudo demostrar que estos tienen un efecto negativo sobre la calidad de la espuma de la cerveza como tambi�n sobre el sabor de la cerveza, especialmente con respecto al dejo. A�adiendo acrospiras empeor� la calidad de la espuma, aparentemente por el hecho de aumentar los amino-�cidos b�sicos en la cerveza. Las pruebas sensoriales indicaron que las acrospiras contienen un ingrediente astringente que desmejora el dejo degustativo. Esta sustancia astringente se pudo extraer, aislar e identificar mediante HPLC dos dimensional. Se pudo establecer que esta sustancia astringente estaba m�s concentrada en la acrospira.
Palabras claves: acrospiro, dejo, astringencia, espuma
