| Autor: |
Luis F. Guido, Inês M. Ferreira |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Fermentation, Vol 9, Iss 5, p 464 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2311-5637 |
| DOI: |
10.3390/fermentation9050464 |
| Popis: |
Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to delay the risk of beer staling. Malting barley and the malting process can have an impact on beer instability due to the presence of pro-oxidant and antioxidant activities. Malt contains various compounds originating from barley or formed during the malting process, which can play a significant role in the fundamental processes of brewing through their antioxidant properties. This review explores the relationship between malt quality, in terms of antioxidant and pro-oxidant activities, and the flavour stability of beer. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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