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Volume 36, Number 1, 1999, Pages 15-19
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Sensory Analysis of Malt

J.P. Murray, S.J.E. Bennett, G.S. Chandra, N.I. Davies, and J. L. Pickles. Presented at the MBAA 111th Anniversary Convention, Minneapolis, Minnesota, September, 1998.

Abstract
In the pursuit of quality control, product benchmarking and brand development, the quality of all raw materials used in brewing and their impact on final product flavor is becoming increasingly important. Simple sensory evaluation of raw materials gives an immediate indication of quality and/or the presence of any flavor taints. At present the analysis of malt by sensory techniques is not a universal requirement. At Brewing Research International (BRI) a method of tasting has been developed and implemented for a wide range of malt types. Data generated by sensory profiling provides information regarding sample quality and the balance of flavors present; in other words, it generates a "fingerprint" for each malt type in terms of aroma and taste characteristics. Such methodology has been successfully adapted for monitoring the effects of specific malting regimes on malt flavor. It has also proved very successful in the identification of problem malts or those which exhibit taints, which may otherwise have added negative attributes to the flavor aspect of the finished product. A real potential exists for using this type of technique for determining the malting regimes required to achieve desired flavors and for the prediction of flavor characteristics in the finished.
Keywords: sensory, analysis, malt, flavors, beer

 

Sintesis
En la busqueda de control de calidad, identificacion de Producto y desarrollo de marca, la calidad de todas las materias primas usadas en hacer cerveza y su impacto en el sabor del producto final se vuelven cada vez mas importantes. Una evaluacion sensilla sensorial de las materias primas dan una indicacion inmediata y/o la presencia de cualquier mancha de sabor. Actualmente, el analisis de malta por tecnicas sensoriales no es universalmente requerida. En Brewing Rescarch International se ha desarrollado e implementado un metodo de degustacion para un amplio rango de tipos de malta. La informacion generada al hacer perfiles de degustacion proveen informacion referente a la calidad de la muestra y el balance de los sabores presentes; en otras palabras genera una "huella digital" para cada tipo de malta en terminos de aroma y caracteristicas de sabor. Esta metodologia ha sido exitosamente adoptada para monitorear los efectos de regimenes especificos de malteo en el sabor de la malta. Tambien a comprobado ser muy exitoso en la identificacion de maltas "problerna" o de aquellas que exhiben manchas, que pueden de alguna manera haber adicionado atributos negativos al aspecto de sabor de] producto final. Un real potencial existe para usar este tipo de tecnica para determinar los regimenes de malteado requerido para lograr los sabores deseados, y para la prediccion de caracteristicas de sabor en el producto final.