VIEW ARTICLE    http://dx.doi.org/10.1094/ASBCJ-2013-0422-01

Beer Aftertaste Improved by Reducing Astringent Substances in the Barley Malt with Subcritical Water Treatment. Norihiko Kageyama (1) and Takako Inui, Beer Development Department, Suntory Liquors Limited, Osaka, Japan; Koichi Nakahara, Frontier Center for Value Creation, Suntory Business Expert Limited, Osaka, Japan; and Harukazu Fukami, Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyoto Gakuen University, Kyoto, Japan. (1) Corresponding author. E-mail: <Norihiko_Kageyama@suntory.co.jp> J. Am. Soc. Brew. Chem. 71(3):105-108, 2013.

Astringent substances derived from acrospires of barley malt can be reduced by treatment with subcritical water. Crude hordatine beta-D-glucopyranoside, identified as one of the astringent substances in barley malt, was shown to be reduced by about 80% under subcritical conditions. It was confirmed that the astringent substances in barley malt were reduced by the treatment of barley malt at various subcritical conditions. Beer was brewed using malt treated with subcritical water, and the astringency and the quantities of astringent substances were evaluated. The astringent components and the aftertaste in the beer were clearly reduced, and the reduction of astringent components in barley malt by treatment with subcritical water was shown to be a good way to control beer aftertaste. Keywords: Astringency, Astringent substances, Hordatine beta-glycosides, Hydrolysis, Malt, Subcritical water

Sustancias astringentes derivados de las plúmulas de malta de cebada pueden reducirse mediante tratamiento con agua subcrítica. Crudo hordatine beta-D-glucopiranósido, identificada como una de las sustancias astringentes de malta de cebada, se ha demostrado que reducir en un 80% en condiciones subcríticas. Se confirmó que las sustancias astringentes en malta de cebada fueron reducidas por el tratamiento de la malta de cebada en diversas condiciones subcríticas. La cerveza fue elaborada utilizando malta tratados con agua subcrítica, y se evaluó la astringencia y las cantidades de sustancias astringentes. Los componentes astringentes y el retrogusto de la cerveza se reducen claramente, y la reducción de los componentes astringentes en malta de cebada por tratamiento con agua subcrítica fue demostrado ser una buena manera de controlar retrogusto de la cerveza. Palabras claves: Agua subcrítica, Astringencia, Hidrólisis, Hordatine beta-glicósidos, Malta, Sustancias astringentes