Title: Effects of crystal malts as adjunct on the quality of craft beers
Abstract: Journal of Food Processing and PreservationVolume 46, Issue 7 e16684 ORIGINAL ARTICLE Effects of crystal malts as adjunct on the quality of craft beers Shuo Wang, Shuo Wang orcid.org/0000-0002-1006-7175 School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Investigation, Writing - original draftSearch for more papers by this authorChuanyan Zhao, Chuanyan Zhao School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Data curation, Writing - review & editingSearch for more papers by this authorYirong Wang, Yirong Wang School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Data curation, Writing - original draftSearch for more papers by this authorChuanwei Li, Chuanwei Li School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Methodology, SoftwareSearch for more papers by this authorZiang Sun, Ziang Sun School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Formal analysis, SoftwareSearch for more papers by this authorXiaofang Liu, Xiaofang Liu School of Tourism and Cuisine, Yangzhou University, Yangzhou, PR China Contribution: Formal analysis, MethodologySearch for more papers by this authorYongqi Yin, Yongqi Yin School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Resources, SupervisionSearch for more papers by this authorZhengfei Yang, Zhengfei Yang School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Resources, SupervisionSearch for more papers by this authorWeiming Fang, Corresponding Author Weiming Fang [email protected] School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Correspondence Weiming Fang, School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225001, PR China. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editingSearch for more papers by this author Shuo Wang, Shuo Wang orcid.org/0000-0002-1006-7175 School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Investigation, Writing - original draftSearch for more papers by this authorChuanyan Zhao, Chuanyan Zhao School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Data curation, Writing - review & editingSearch for more papers by this authorYirong Wang, Yirong Wang School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Data curation, Writing - original draftSearch for more papers by this authorChuanwei Li, Chuanwei Li School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Methodology, SoftwareSearch for more papers by this authorZiang Sun, Ziang Sun School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Formal analysis, SoftwareSearch for more papers by this authorXiaofang Liu, Xiaofang Liu School of Tourism and Cuisine, Yangzhou University, Yangzhou, PR China Contribution: Formal analysis, MethodologySearch for more papers by this authorYongqi Yin, Yongqi Yin School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Resources, SupervisionSearch for more papers by this authorZhengfei Yang, Zhengfei Yang School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Contribution: Resources, SupervisionSearch for more papers by this authorWeiming Fang, Corresponding Author Weiming Fang [email protected] School of Food Science and Engineering, Yangzhou University, Yangzhou, PR China Correspondence Weiming Fang, School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225001, PR China. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editingSearch for more papers by this author First published: 22 April 2022 https://doi.org/10.1111/jfpp.16684Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The objective of this study was to clarify the effects of crystal malts as adjunct on the quality of craft beers. By comparing the results of physicochemical properties, flavor compounds, and sensory evaluation, the optimal amount of crystal malts for brewing was 6% (w/w). Subsequently, three craft beers were prepared by using different types of crystal malts including one crystal malt developed by our lab (LCM) and two commercial crystal malts. They were compared to a control without the employment of crystal malts. The results showed that 21 volatile compounds were identified and the aroma of the beers brewed with commercial crystal malts was superior than that of unadded crystal malt, although there was no significant difference in overall acceptance between these samples. However, LCM with the optimized physicochemical and flavorful properties could significantly improve the beer quality. According to the sensory evaluation, its overall evaluation score was the highest, suggesting that LCM had more prominent aroma and better sensory perception for brewing. Taken together, the contribution of crystal malts to manipulate the quality of craft beer was successfully determined. These findings provided new insights into both the malting of specialty malts for malt manufacturers and the profound contribution to the development of high-quality craft beer for brewers. Novelty impact statement The effects of different crystal malts on quality of craft beers were investigated in physicochemical index, flavor compounds, and sensory evaluation. The applications of 6% (w/w) crystal malts in brewing were found to improve the sensory quality of craft beers, including foaming, taste, aroma, and overall acceptance. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Volume46, Issue7July 2022e16684 RelatedInformation