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http://hdl.handle.net/10261/159372
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Herb, Dustin | es_ES |
dc.contributor.author | Filichkina, Tanya | es_ES |
dc.contributor.author | Fisk, Scott P. | es_ES |
dc.contributor.author | Helgerson, Laura | es_ES |
dc.contributor.author | Hayes, Patrick M. | es_ES |
dc.contributor.author | Benson, Amanda | es_ES |
dc.contributor.author | Vega, Veronica | es_ES |
dc.contributor.author | Carey, Daniel | es_ES |
dc.contributor.author | Thiel, Randy | es_ES |
dc.contributor.author | Cistué Sola, Luis | es_ES |
dc.contributor.author | Jennings, Rebecca | es_ES |
dc.contributor.author | Monsour, Robert | es_ES |
dc.contributor.author | Tynan, Sean | es_ES |
dc.contributor.author | Vinkemeier, Kristi | es_ES |
dc.contributor.author | Li, Yueshu | es_ES |
dc.contributor.author | Nguygen, Andrew | es_ES |
dc.contributor.author | Onio, Aaron | es_ES |
dc.contributor.author | Meints, Brigid | es_ES |
dc.contributor.author | Moscou, Matthew J. | es_ES |
dc.contributor.author | Romagosa, Ignacio | es_ES |
dc.contributor.author | Thomas, William T. B. | es_ES |
dc.date.accessioned | 2018-01-22T09:10:51Z | - |
dc.date.available | 2018-01-22T09:10:51Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Herb D, Filichkin T, Fisk S, Helgerson L, Hayes P, Benson A, Vega V, Carey D, Thiel R, Cistue L, Jennings R, Monsour R, Tynan S, Vinkemeier K, Li Y, Nguygen A, Onio A, Meints B, Moscou M, Romagosa I, Thomas W. Malt modification and Its effects on the contributions of barley genotype to beer flavor. Journal of the American Society of Brewing Chemists 75 (4): 354-362 (2017) | es_ES |
dc.identifier.issn | 0361-0470 | - |
dc.identifier.uri | http://hdl.handle.net/10261/159372 | - |
dc.description | 9 Pags.- 9 Tabls.- 1 Fig. Copyright © 2017 The Author(s). This is an open access article distributed under the CC BY 4.0 International license. | es_ES |
dc.description.abstract | Based on prior research that showed significant genetic differences between barley genotypes for beer sensory descriptors, the effects of degree of malt modification on these descriptors were assessed in two experiments. The first experiment involved sensory assessment of nano-beers made from micromalts of Golden Promise, Full Pint, 34 doubled haploid progeny, and the check CDC Copeland. Average degree of modification was assessed by sampling grain from each of the 37 genotypes stored for three postharvest intervals prior to malting and brewing. The second experiment involved sensory assessment of pilot beers made from intentionally under-, properly, and overmodified pilot malts of two barley varieties: Full Pint and CDC Copeland. In both experiments, genotypes were the principal sources of significant variation in sensory descriptors. Degree of modification and genotype × modification interactions were also significant for some descriptors. Based on the results of this study, the genetic characterization of and selection for barley contributions to beer flavor are warranted, even with undermodified malts. The contribution of barley variety to beer flavor will likely be modest compared with the flavors developed during the malting process and the flavors contributed by hops and yeast. However, in certain beer styles, the contributions of barley genotype may be worth the attention of maltsters, brewers, and consumers. | es_ES |
dc.description.sponsorship | This research was supported and funded by the Flavor 7-pack of breweries (John Mallett, Bells Brewing; Veronica Vega, Deschutes Brewery; Matthew Brynildson, Firestone-Walker Brewing Co.; Dan Carey, New Glarus Brewing Co.; Mike Gilford and Vinnie Cilurzo, Russian River Brewing Co.; Tom Nielsen, Sierra Nevada Brewing Co.; and Damian McConn, Summit Brewing Co.), the Brewers’ Association, the Gatsby Charitable Foundation, and the Spanish Ministry of Economy and Competitiveness (project AGL2015-69435-C3). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | David Publishing | es_ES |
dc.relation | MINECO/ICTI2013-2016/AGL2015-69435-C3-1-R | es_ES |
dc.relation.isversionof | Publisher's version | es_ES |
dc.rights | openAccess | es_ES |
dc.subject | Barley | es_ES |
dc.subject | Malt | es_ES |
dc.subject | Beer | es_ES |
dc.subject | Flavor | es_ES |
dc.subject | Modification | es_ES |
dc.subject | Sensory | es_ES |
dc.title | Malt modification and Its effects on the contributions of barley genotype to beer flavor | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1094/ASBCJ-2017-4976-01 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1094/ASBCJ-2017-4976-01 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.contributor.funder | Brewers Association of Australia and New Zealand | es_ES |
dc.contributor.funder | Gatsby Charitable Foundation | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000324 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/100010168 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
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