Genetic basis of barley contributions to beer flavor

Sayre-Chavez, Brooke; Bettenhausen, Harmonie M.; Windes, Sarah; Aron, Patricia M.; Cistué, L.; Fisk, Scott; Helgerson, Laura; Heuberger, Adam L.; Tynan, Sean; Hayes, Patrick; Muñoz‐Amatriaín, María

doi:10.1016/j.jcs.2022.103430

Cited by 13 publications

(7 citation statements)

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“…Furthermore, a growing body of research on a more limited sample of barley germplasm demonstrates the contributions of barley variety to beer flavor (Herb et al., 2018; Bettenhausen et al., 2020; Craine et al., 2021; Morrissy et al., 2021; Windes et al., 2020). To date, there is only one report on the genetic basis of barley contributions to beer flavor (Sayre‐Chavez et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Barley grain protein is influenced by genotype, environment, and nitrogen management and is the major driver of malting quality

et al. 2022

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Malted barley (Hordeum vulgare) is a crucial component of beer, and it has been established that barley genotype has an effect on malting quality and beer flavor.This study extends this exploration by evaluating the effects of genotype, environment, and management on malting quality. Five fall-planted malting barley lines were grown in three locations, each representing a distinct growing environment in the Pacific Northwest (United States), and under nitrogen (N) treatments: control (N1) and N application at heading in addition to the control (N2). Genotype × location interactions were observed for all agronomic (yield, test weight) and grain quality metrics (grain protein, plumpness), and N treatment × genotype interactions were observed for grain protein and plumpness. Overall, N2 increased grain protein, without exceeding specifications, by almost 1% point. Based on random forest analysis, the major driver of all-malt index score was grain protein, followed by peak gelatinization temperature, germination energy, and water sensitivity. Still, over 70% of variation in all-malt index score was unexplained, which is likely due to genotype and location differences, as indicated by principal component analysis. This research confirms the agronomic potential of fall-planted malting barley in the Pacific Northwest and, although micromalted samples did not meet industry specifications, trends were identified that indicate the potential for these varieties at these locations. This research also demonstrates the potential of N management to fine-tune malting quality through grain protein, and that malting quality is influenced by genotype and environment, though many of the specific drivers remain unknown.

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Section: Introductionmentioning

confidence: 99%

Barley grain protein is influenced by genotype, environment, and nitrogen management and is the major driver of malting quality

et al. 2022

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“…Currently, there are over 15 000 craft breweries worldwide . Innovation and competition among macro- and microbreweries increased subtle variations and experimentation in malt selectivity, hop varieties, brewing, and fermentation techniques. − As a result, a wide spectrum of unique tastes and aromas has increased along with off-flavors. Likewise, onion-like off-flavor which is caused by 2-mercapto-3-methyl-1-butanol (2M3MB) and 3-mercapto-3-methyl-1-butanol (3M3MB), aldehydes, e.g., acetaldehyde with “grassy” off-flavor if concentration is above 10–20 mg L –1 , and mousy off-flavor associated with N-heterocyclic abundance. − …”

Section: Molecular Approach Of Mousy Off-flavormentioning

confidence: 99%

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Martusevice,

Li,

Hengel

et al. 2024

J. Agric. Food Chem.

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Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grainbased beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

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“…That work also discussed GN levels as naked varieties are inherently low GN as acrospires are lost during malting. The genetic control of barley varieties contribution to beer flavor has only been recently investigated [19]. It was shown that 'flavorful genes' may be inherited via association with other traits of interest for malting quality, and thus it is critical to assess the possibility of the GN0 allele carrying over positive or negative attributes that may impact the sensory profile of whiskey.…”

Section: Introductionmentioning

confidence: 99%

Malting barley for North American distillers: Novel GN0 winter barley varieties meet and exceed contemporary expectations

Morrissy,

Fisk,

Gollihue3

et al. 2024

JDS

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The use of barley varieties that are non-producers of glycosidic nitrile (GN0) to produce distilling malt is commonplace in countries where the compound is tightly regulated. However, in the US, where only voluntary limits are in place, the trait has only recently been demanded by distillers. The GN0 allele was identified in the 1990’s, and was found to be inherited in a simple Mendelian fashion and recently North American breeders have been able to introgress it into their varieties. Further, winter malting barley has been of interest to the entire supply chain due to inherent ecosystem advantages over spring barley and all the entries evaluated here are winter growth habit. This work evaluated whether two novel GN0 winter barley genotypes (Top Shelf and DH170472) would meet the end-use expectations of the malting variety Thunder, a GN producer. The three lines were assessed in a pipeline of malting, distilling, and sensory and this manuscript is one of only a few to focus on the direct effects of barley genotype on spirit sensory. It was found that both novel lines produced suitable malt and distillate, but sensory evaluation did not find strong differences among the three. Further, Top Shelf proved to have positive attributes for both all-malt and grain distilling and has potential to be used as a dual-purpose variety depending on field management and growing environment. This work shows the potential for North American GN0 winter barley varieties for the domestic distilling industry.

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Genetic basis of barley contributions to beer flavor

Cited by 13 publications

References 61 publications

Barley grain protein is influenced by genotype, environment, and nitrogen management and is the major driver of malting quality

Barley grain protein is influenced by genotype, environment, and nitrogen management and is the major driver of malting quality

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Malting barley for North American distillers: Novel GN0 winter barley varieties meet and exceed contemporary expectations

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