Prediction of the Organoleptic Quality of Beer

Moll, M.; Vinh, That; Flayeux, R.; Müller, Pascal; Monnez, Jean-Marie

doi:10.1016/b978-0-12-169101-1.50017-3

Cited by 4 publications

(1 citation statement)

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“…TEPRAL Mashing Method (13)(14)(15) The brewing yield by this method and wort characteristics are linked to different parameters (other than degree of modification as already discussed) of barley and malt (16)(17)(18). The TEPRAL method is also discriminating for the classification of beers by tasting (19).…”

Section: Modification Testmentioning

confidence: 99%

New Methods for the Evaluation of Barley and Malt

Moll¹,

Flayeux²,

Carnielo³

1982

Journal of the American Society of Brewing Chemists

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The frequent appearance on the French market of new barley varieties, especially two-row and six-row winter types, has caused some delays in adapting malting and brewing procedures. Malting studies with several quantities (10 and 250 g; 2 and 300 kg) of barley have been conducted, and evaluations were made of malt at various malting times. Some of these malts were tested by microbrewing (7 L) and by pilot scale (2,000 L) brewing. The methods of Aalbers/Greif (methylene blue) and of Carlsberg (Calcofluor) were used to measure the modification and the homogeneity of malts. The InfraAlyzer was used to measure modification, but this method does not measure homogeneity. The TEPRAL mashing system was also used. Its advantage is that in addition to the determination of extract, other parameters of industrial importance are measured. The close relationship between filtrability of the TEPRAL mash and filtrability of beer is discussed. The application of these new analytical methods allows better evaluation of barleys and of malts prepared at micro, pilot, and industrial scales.

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