MBAA Home

Fatty Acids Composition Differences Between Beers Made with All-Malt and Brewer�s Corn Grits and Malt

MBAA TQ doi:10.1094/TQ-46-3-0916-01  |  VIEW ARTICLE

E. Bravi, M. Sensidoni, S. Floridi, and G. Perretti. Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, V. S. Costanzo n.c.n., 06126 Perugia, Italy.

Abstract
Barley is the main raw material used for beer production, but it must first be converted into malt before it can be used in brewing. Unmalted cereals, such as corn, rice, wheat, and sorghum, are often used as adjuncts. Corn products (which contain a more cost-effective form of carbohydrate) are traditionally used as adjuncts in the United States and Europe because they provide extract at a lower cost than can be obtained using malted barley. Corn adjuncts are readily available and provide other positive effects as well, such as color adjustment, fuller flavor, etc. The addition of corn products as raw materials in an all-malt beer recipe is considered an adulteration of the beer. The aim of this research was to evaluate the fatty acids composition of beer as a method of ascertaining the presence of corn grits used as an adjunct and to determine if its presence can be verified in labeled all-malt beers. A correlation between the different fatty acids compositions of beers with and without corn grits could be an index to evaluate the presence of solid corn adjunct in beer. The lipids contents and fatty acids profiles were evaluated for malt and corn, labeled all-malt beer, and labeled beer with added corn grits. The results obtained in this preliminary study showed a potential correlation between the fatty acids compositions of beer lipids and those of different raw materials used in a recipe.

Keywords: adulteration, beer, corn grits, fatty acids, malt 

S�ntesis
Cebada es la materia prima principal para la elaboraci�n de cerveza pero primero debe ser transformado en malta antes de que pueda ser usada. Cereales no malteadas, tales como ma�z, arroz, trigo y sorgo, frecuentemente son usados como adjuntos. Productos de ma�z (que contienen una forma de carbohidrato m�s econ�mico) son usados tradicionalmente en EE.UU. y Europa puesto que proveen extracto a un menor costo que el provisto por cebada malteada. Adjuntos de ma�z son de f�cil acceso y proveen otros efectos positivos, tales como ajuste de color, mayor cuerpo, etc. La adici�n de productos de ma�z a una receta de cerveza pura-malta es considerada una adulteraci�n. El prop�sito de este estudio fue determinar si la medici�n de �cidos grasos en cerveza podr�a servir como un m�todo para detectar el uso de ma�z como adjunto no revelado en cervezas denominadas �puro-malta.� Se evaluaron los contenidos de l�pidos y el perfil de �cidos grasos en malta y ma�z, como tambi�n en cervezas etiquetadas como de puro-malta y en cervezas con ma�z incluido como ingrediente. Los resultados de este estudio preliminar se�alan una correlaci�n potencial entre la composici�n de �cidos grasos de los l�pidos de una cerveza y aquellos de diferentes materias primas utilizadas.

Palabras claves: �cidos grasos, adulteraci�n, cerveza, ma�z, malta

HOME | CONTACT | JOIN/RENEW | ADVERTISE | STORE

© Copyright Master Brewers Association of Americas