M-16: The influence of protein characteristics of malt on beer quality

J. YAMADERA (1), Y. Hida (1), K. Oka (1); (1) Suntory Liquors Limited, Osaka, Japan

Raw Materials II
Saturday, June 7 - 10:00 a.m.-11:45 a.m.
Level 4, State Ballroom

It has become increasingly popular to use heavily modified malts, for both economy and beer filterability. The modification of malt involves the degradation of cell walls, proteins, and starches, whose modifications are positively correlated with each other. Among the various characteristics of malt, degradation of cell walls is very important for beer filterability. As we reported at WBC 2012, protein with a high molecular weight is a good indicator of the bitter quality of beer when it is controlled by the mashing program. As a practical matter, we think it preferable to improve the bitter quality of beer by means of malting conditions, because mashing conditions can then be set more flexibly. However, it is difficult to restrict the degradation of malt components to target only protein while promoting the degradation of cell walls. In this study, we investigated a malting method that inhibits the degradation of protein but promotes the degradation of cell walls. The effects of steeping times and germination temperatures on the characteristics of malt were investigated. Properties of protein, moisture distribution, and enzyme activities of barley during malting process were examined. The quality of the resulting beer was also evaluated.

Junya Yamadera graduated with a master’s degree from Waseda University in 2008. He worked for 5 years at the Suntory Musashino brewery in Tokyo, Japan. Since 2013, he has worked in the Beer Development Department of Suntory Liquors Limited.

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