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2017 Master Brewers Conference
36. Improving quality of malt by new malting process involving acidic steeping

Xiaoyuan Shan, Suntory Beer Limited, Osaka, Japan

Coauthor(s): Masako Sawada, Suntory Beer Limited, Osaka, Japan Sotaro Tatsu, Research Institute, Suntory Global Innovation Center Limited, Kyoto, Japan Harumichi Seta Business Development Department, Suntory Global Innovation Center Limited Kyoto, Japan Hitoshi Matsubara Research Institute, Suntory Global Innovation Center Limited Kyoto, Japan

Malt and Grains II
Friday, October 13
10:00–11:45 a.m.
Imperial Salon B

The taste of beer is strongly determined by barley metabolites such as soluble proteins, free amino acids, or starches that are produced during the malting process. Therefore, it is necessary to control the degree of enzymatic reaction such as endosperm breakdown (as an index, modification) or proteolysis (as an index, KI) in the malting process. Our previous study indicated that moderated KI leads to a desirable taste in the final product but extremely high level of KI does not. In addition, a high level of modification is also desirable. However, as a positive correlation exists between modification and KI, it is difficult to control these indexes independently. Our recent study (to be reported in this conference as, "Innovative malting process involving acidic steeping") indicates that acidic steeping is effective to control these indexes. Here, approaching the physiological phenomena of barley in the malting process, we would like to present the possibility of enzymatic reaction control by acidic steeping and the key process to produce "high level modification and moderated KI" malt. Thus, this study shows that our new malting process, which involves acidic steeping, is unique from the conventional method and makes it possible to convert barley into desirable malt.

Xiaoyuan Shan is a member of the Beer Development Department, Suntory Beer Limited. He graduated from the Graduate School of Science in Nagoya University and joined Suntory Beer Limited in 2007. From 2007 to 2012, he was engaged in development of disinfection technology and emulsification technology. From 2013 to 2016, he was assigned to Suntory Global Innovation Center Limited and engaged in basic research and process development of extraction technology and processing technology for coffee, citrus, barley, and so on.

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