Wheat variety and barley malt properties: Influence on haze intensity and foam stability of wheat beer

Journal of the Institute of Brewing

Volumn 110, Issue 3, 2004, Pages 200-206

  Depraetere, Sofie A ^a   Delvaux, Filip ^a   Coghe, Stefan ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Foam; Haze; Malt; Wheat variety

Indexed keywords

FERMENTATION; FOAMS; HYDROPHOBICITY; MALTOSE; PH EFFECTS; PROTEINS; VISCOSITY OF LIQUIDS;

BARLEY; BREWING; HAZE; WHEAT;

FOOD PROCESSING;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 5144228270     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2004.tb00203.x     Document Type: Article

References (38)

1. Analytica-EBC, Verlag Hans Carl Getränke-Fachverlag: Nürnberg, 1998.
2. Anderson, F.B., Further studies on the foam-stabilising substances in beer. J. Inst. Brew., 1966, 72, 384-388.
3. Baetslé, G.O., Bierbrouwerijen stellen specifieke eisen aan gebruik tarwe. Voeding smiddelentechnohgie, 1996, 13, 43-45.
4. Bamforth, C.W., The foaming properties of beer. J. Inst. Brew., 1985, 91, 370-383.
5. Bamforth, C.W., Bringing matters to a head: Status of research on beer foam. European Brewery Convention Monograph 27, Fachverlag Hans Carl: Nürnberg, 1998, pp. 10-23.
6. Birtwistle, S.E., Hudson, J.R. and MacWilliam, I.C., Use of unmalted wheat flour in brewing. J. Inst. Brew., 1962, 68, 467-470.
7. Brijs, K., Delvaux, F., Gilis, V. and Delcour, J.A., Solubilisation and degradation of wheat gluten proteins by barley malt proteolytic enzymes. J. Inst. Brew., 2002, 108, 348-354.
8. Bryce, J.H., Cooper, D.J. and Stewart, G.G., The potential to improve foam stability of high gravity brewed beer. European Brewery Convention Monograph 27, Fachverlag Hans Carl: Nürnberg, 1998, pp. 141-153.
9. Carroll, T.C.N., The effect of dissolved nitrogen gas on beer foam and palate. Tech. Q. Master Brew. Assoc. Am., 1979, 16(3), 116-119.
10. Clark, D.C., Wilde, P.J. and Marion, D., The protection of beer foam against lipid-induced destabilization. J. Inst. Brew., 1994, 100, 23-25.
11. Cooper, D.J., Stewart, G.G. and Bryce, J.H., Hydrophobic polypeptide extraction during high gravity mashing - Experimental approaches for its improvement. J. Inst. Brew., 1998, 104, 283-287.
12. Delvaux, F., Delvaux, F.R. and Delcour, J.A., Characterisation of the colloidal haze in commercial and pilot scale Belgian white beers. J. Inst. Brew., 2000, 106, 221-227.
13. Delvaux, F., Gys, W., Michiels, J., Delvaux, F.R. and Delcour, J.A., Contribution of wheat and wheat protein fractions to the colloidal haze of wheat beers. J. Am. Soc. Brew. Chem., 2001, 59, 135-140.
14. Delvaux, F., Depraetere, S., Delvaux, F.R. and Delcour, J.A., The ambiguous impact of wheat gluten proteins on the colloidal haze of wheat beers. J. Am. Soc. Brew. Chem., 2003, 61, 63-68.
15. Derdelinckx, G., Kopmans, J., Haboucha, J. and Vancraenenbroeck, R., La mesure du Pouvoir Moussant par la Methode de Rudin Modifiée. Cerevisia, 1983, 8, 211-214.
16. Dufour, J.P., Biochemical aspects of corn, wheat, rice and sorghum. J. De Clerck Chair IV, Catholic University of Louvain and Louvain-la-Neuve, Louvain, Belgium, 1990.
17. Evans, D.E. and Hejgaard, J., The impact of malt derived proteins on beer foam quality. Part I: The effect of germination and kilning on the level of protein Z4, protein Z7 and LTP1. J. Inst. Brew., 1999, 105, 159-169.
18. Evans, D.E., Sheehan, M.C. and Stewart, D.C., The impact of malt derived proteins on beer foam quality. Part II: The influence of malt-positive proteins and non-starch polysaccharides on beer foam quality. J. Inst. Brew., 1999, 105, 171-177.
19. Evans, D.E. and Sheehan, M.C., Don't be fobbed off: The substance of beer foam - A review. J. Am. Soc. Brew. Chem., 2002, 60, 47-57.
20. Gardner, R.J. and McGuinness, J.D., Complex phenols in brewing - a critical survey. Tech. Q. Master Brew. Assoc. Am., 1977, 14, 250-261.
21. Hough, J.S., Briggs, D.E., Stevens, R. and Young, T.W., Adjuncts, sugars, wort syrups and industrial enzymes. In: Malting and Brewing Science, Chapman and Hall: London, 1982, Vol. II, pp. 228-240.
22. Hudson, J.R., New horizons in mashing. Proceedings of the European Brewery Convention Congress, Brussels, IRL Press: Oxford, 1963, pp. 422-429.
23. Hughes, P., Beer foam: Physics, chemistry and structure. J. De Clerck Chair VII, Catholic University of Louvain and Louvain-la-Neuve, Louvain, Belgium, 1996.
24. Kakui, T., Ishibashi, Y., Kunishige, Y., Isoe, A. and Nakatani, K., Application of enzyme-linked immunosorbent assay to quantitative evaluation of foam-active protein in wheat beer. J. Am. Soc. Brew. Chem., 1999, 57(4), 151-154.
25. Kolbach, P. and Kremkov, C., Zusammensetzung, Schaum und Haltbarkeit der hellen Vollbiere. 1. Mitteilung. Chemische Zusammensetzung und Schaum. Monatsschrift für Brauerei, 1968, 21, 257-269.
26. Koszyk, P.F. and Lewis, M.J., Unmalted grains as malsters' adjuvant and brewers' adjunct. J. Am. Soc. Brew. Chem., 1976, 35, 77-81.
27. Leach, A.A., Nitrogenous components of worts and beers brewed from all-malt and malt plus wheat flour grists. J. Inst. Brew., 1968, 74, 183-192.
28. Letters, R., Haze and foam group origin of carbohydrate in beer sediments. J. Inst. Brew., 1969, 75, 54-60.
29. Lusk, J., Foam proteins - from the brewhouse to the bottle. J. De Clerck Chair VII, Catholic University of Louvain and Louvain-la-Neuve, Louvain, Belgium, 1996.
30. Narziss, L., Reicheneder, E., Barth, D. and Voigt, J.C. Technological approach to improve beer foam. Ferment, 1994, 35-42.
31. Peppard, T.L., Buckee, G.K., and Halsey, S.A., Relating flavour stability to different raw materials and brewing processes. Proceedings of the European Brewery Convention Congress, London, IRL Press: Oxford, 1983, pp. 549-556.
32. Pierce, J.S., Adjuncts and their effect on beer quality. Proceedings of the European Brewery Convention, Madrid, IRL Press: Oxford, 1987, pp. 49-60.
33. Rudin, A.D., Measurement of the foam stability of beers. J. Inst. Brew., 1957, 63, 506-509.
34. Seaton, J.C., pH control in the brewery. J. Inst. Brew., 1979, 85, 2.
35. Steele T., The original shredding wheat myths. Brew. Tech., 1997, 5, 58-65.
36. Stewart, G.G., Bothwick, R., Bryce, J., Cooper, D., Cunningham, S., Hart, C. and Rees, E., Recent developments in high gravity brewing. Tech. Q. Master Brew. Assoc. Am., 1997, 34(1), 264-270.
37. Taylor, D.G., Brewing ales with malted cereals other than barley. Ferment, 2000, 1, 18-20.
38. Wilde, P.J., Clarck, D.C. and Marion, D., Influence of competitive adsorption of a lysopalmitoylphosphatidylcholine on the functional properties of puroindoline, a lipid binding protein isolated from wheat flour. J. Agric. Food Chem., 1993, 41(10), 1570-1576.