Effects of the addition of red berries flavor in barley malt production of the Pilsen type / Efeitos da adição de aroma de frutas vermelhas na produção de malte de cevada do tipo Pilsen

Authors

  • Rodolfo Heitor Vargas Rebelo Brazilian Journals Publicações de Periódicos, São José dos Pinhais, Paraná
  • Lisiane Fernandes de Carvalho
  • Carolina Krebs de Souza

DOI:

https://doi.org/10.34117/bjdv6n8-198

Keywords:

red berries flavor, flavor concentration, flavored barley malt, kilning drying temperature, malting process.

Abstract

The consumption of beers produced with different raw materials is rising, because different flavors can be obtained. The emerging of new beer products is motivating researches in the area. For this reason, this study objective is to produce flavored barley malt by adding a flavored solution of red berries during malting production. For this purpose, barley of the Pilsen type was submitted to the malting process with the presence of a red berries flavored solution, where three different flavor concentrations (1.5, 3.0 and 4.5 mL kg-1) and kilning temperatures (75, 80 and 85 °C) were evaluated concerning the flavor retention. In order to quantify the flavor present in barley malt at each stage of malting production, chromatographic analyzes were performed. Results showed that of the 20 flavor components present in the flavor solution, 4 were found at the end of the flavored malt production. Flavors of grapes, apricot, melon and red wine remained in the barley malt produced with 4.5 mL kg-1 of red berries solution and kilned at 75 °C due to the 4 flavor compounds present. The production of flavored malt provides novel ingredients for breweries and contribute to the production and development of different flavored beers.

 

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Published

2020-08-14

How to Cite

Rebelo, R. H. V., Carvalho, L. F. de, & Souza, C. K. de. (2020). Effects of the addition of red berries flavor in barley malt production of the Pilsen type / Efeitos da adição de aroma de frutas vermelhas na produção de malte de cevada do tipo Pilsen. Brazilian Journal of Development, 6(8), 56977–56987. https://doi.org/10.34117/bjdv6n8-198

Issue

Section

Original Papers