FLAVOUR STABILITY OF ALES BREWED USING HYDROLYSED MAIZE SYRUP—SENSORY AND ANALYTICAL ASPECTS

Abstract

Whereas ales brewed entirely from malt had flavour‐lives of 12 weeks, those produced from 70% malt/30% hydrolysed maize syrup had flavour‐lives of at least 25 weeks. The latter beers were of sound flavour and quality, and no difficulties were experienced during their production. Their initial flavour was similar to that of beers brewed using an all‐malt grist. Analysis by gas chromatography coupled mass spectrometry showed that the all‐malt beer underwent a greater degree of change during natural aging than did the beer brewed with maize syrup. A number of compounds, including a series of glycerol/acetaldehyde acetals, have been identified for the first time in beer; the latter compounds were found to increase in level during aging. 1983 The Institute of Brewing & Distilling