A vanillin-HCl staining has been used to locate the proanthocyanidins in mature barley grains. These flavanoids were found to be concentrated in the seed coat (testa) just outside the aleurone layer in the 7 varieties with yellow coloured grains investigated. The seed coats of 10 proanthocyanidin-free barley mutants belonging to 4 different gene loci did not stain with vanillin-HC1.

No abstract

Colloidal haze in beer is due to the precipitation of proteins by proanthocyanidins. Carlsberg Research Center reported in 1977 that the use of barley mutants which block the biosynthesis of catechins and proanthocyanidins in the grain prevents the formation of haze in beer. The results from ten years of malting and brewing research with proanthocyanidin-free barley and malt are reviewed.

No abstract

No abstract