Characterization of Fermentation Kinetics of Beer Made of Korean 6 Row-Barley
2013
Kim, J.H., Dongguk University-Seoul, Republic of korea | Kim, J.H., Dongguk University-Seoul, Republic of korea | Lee, S.J., Dongguk University-Seoul, Republic of korea | Hong, K.W., Dongguk University-Seoul, Republic of korea | Kwon, Y.A., WooSuk University, Republic of korea | Park, J.C., National Institute of Crop Science, Iksan, Republic of Korea | Kim, W.J., Dongguk University-Seoul, Republic of korea
Beers are made of malted barley, hop, yeast, and water where the barley malt is the main ingredient. There are two types of barleys, two-row and six-row barley. Two-row barley is principally used in large-scale beer brewing, whereas six-row barley is incorporated in small scale brewing (e.g., microbrewery). In this study, beers were prepared from five varieties of Korean barley1 two-row barley and 4 six-row barley, through malting, mashing, and fermentation processes. Beer fermentation parameters, namely alcohol and diacetyl contents, turbidity, foam stability, free amino nitrogen (FAN), yeast viability, color, and sensory properties were kinetically studied. From a practical point of view, the beer made of Dahyang, one of the six-row barley malts, showed the highest sensory preferences.
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