The impact of terroir on barley and malt quality – a critical review
DOI:
https://doi.org/10.58430/jib.v129i4.38Keywords:
terroir, malt quality, protein, extract, Kolbach index, distatic power, flavour, foam proteins, microorganisms, micronutrientsAbstract
Why was the work done: With respect to terroir, ‘To be or not to be,’ (Hamlet, Shakespeare) is a key question for maltsters and brewers for malt and beer quality. Terroir is a sparsely studied aspect of malt quality, despite it being an important component of added market-value in wine since ancient times. The ‘sense of place’ imbued by terroir is an expression of the growth of a grape variety in a specific region with respect to local climate, soil, microbiome, elevation/aspect of the vineyard, viticultural and wine making methods. Similar corollaries to wine terroir can be drawn for hops and malting barley.
How was the work done: A comprehensive review of the literature was undertaken to identify reports of terroir in barley/malt quality. Where possible, the discussion was extended by consideration of appropriate unpublished data.
What are the main findings: The primary influence of terroir on malt is grain protein content (GPC). This appears, in part, to be controlled by the daylength during grain maturation. Increasing day length typical of grain maturation in Australia tends to be associated with a lower GPC, while decreasing daylength during grain maturation in Canada is associated with a higher protein content. GPC is positively correlated with diastatic power, beta-amylase activity and foam positive proteins such as protein Z4 and hordeins. Conversely, GPC is inversely correlated with extract and Kolbach Index (KI). Interestingly, lower protein barley tends to produce higher KI malts that result in wort with greater flavour complexity and desirability. The level of ionic micronutrients (cations, anions) including calcium and zinc are understudied aspects of malt quality. It is evident that there is significant variation in the ionic micronutrient content of malt produced from different international regions and between regions of the same country which would be an expression of terroir. Lastly, the microbiome of barley/malt shows influences of terroir such as the deleterious impacts of Fusarium head blight on malt quality including gushing and mycotoxins. Variation in terroir will also have more subtle impacts, both desirable and undesirable, on malt quality for the contribution of beneficial enzymes (e.g., cell wall degrading enzymes) or for the propensity of barley to impart malt components into wort (e.g., arabinoxylan) that have been implicated in premature yeast flocculation (PYF) and undesirable beer quality.
Why is the work important: The concept of terroir in malt quality has important implications for the efficiency of mashing, lautering, fermentation and beer quality.
Downloads
References
Ackermann A. 1998. Mycoflora of South African barley and malt. J Am Soc Brew Chem 54:169-176.
Ajandouz EH, Puigserver A. 1999. Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics. J Agric Food Chem 47:1786-1793.
Alloway BJ, Graham RD, Stacey SP. 2008. Micronutrient deficiencies in Australian field crops. In: Alloway BJE. (ed) Micronutrient deficiencies in global crop production. Dordrecht, Netherlands: Springer.
Ames JM. 1988. The Maillard browning reaction - an update. Chem Industry 17:558-561.
Anbessa Y, Juskiw P. 2012. Review: Strategies to increase nitrogen use efficiency of spring barley. Can J Plant Sci 92:617-625.
Anon. 2012. Chateau d'Yquem will not make 2012 vintage. https://www.decanter.com/wine-news/yquem-will-not-make-2012-23045/
Anon. 2022. Chateau Y’quem, vintages in history. http://www.yquem-grand-cru.com/vintages-in-history-9.html
Ao Z, Jane J-L. 2007. Characterisation and modelling of the A- and B-granule starches of wheat, triticale and barley. Carb Polymers 67.
Arends AM, Fox GP, Henry RJ, Marschke RJ, Symons MH. 1995. Genetic and environmental variation in the diastatic power of Australian barley. J Cereal Sci 21, 63-70.
Asano K, Shingawa K, Hashimoto N. 1982. Characterization of haze-forming proteins of beer and their roles in chill haze formation. J Am Soc Brew Chem 40:147-154.
Avelino J, Barboza B, Araya JC, Fonseca C, Davrieux F, Guyot B, Cilas C. 2005. Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa Maria de Dota. J Sci Food Agric 85:1869–1876.
Axcell BC, Morrall P, Tulej R, Murray J. 1984. Malt quality specifications - A safeguard or restriction on quality. Tech Q Mast Brew Assoc Am 21:101-106.
Axcell BC, Tulej R, Mulder CJ. 1986. The influence of the malting process on malt fermentability performance, pp 63-69. Proc Inst Brew Conv (Australia & New Zealand). Hobart, Australia.
Axcell BC, van Nierop S, Vundla W. 2000. Malt induced premature flocculation. Tech Q Mast Brew Assoc Am 37:501-504.
Axcell BC. 2018. Don’t let sleeping dogmas lie - a personal journey in brewing. Brew Distil Intl 14, 28-33.
Azzawi WA, Gill MB, Fatehi F, Zhou M, Acuña T, Shabala L, Yu M, Shabala S. 2021. Effects of potassium availability on growth and development of barley cultivars. Agron 11:2269.
Back W, Narziss L. 1997. Malt parameters and beer quality. Brau Intl 15:29-37.
Backhouse D, Burgess LW. 2002. Climatic analysis of the distribution of Fusarium graminearum, F. psuedograminearum and F. culmorum on cereals in Australia.
Bamforth CW, Fox GP. 2020. Critical aspects of starch in brewing. BrewSci 73:126-139.
Bamforth CW. 1999. Bringing matters to a head: The status of research on beer foam, Eur Brew Conv Monograph, XXVII (Amsterdam). Fachverlag Hans Carl, Nürnberg, p 10-23.
Bamforth CW. 2000. Perceptions of beer foam. J Inst Brew 106:229-238.
Bamforth CW. 2001. pH in brewing: an overview. Tech Q Mast Brew Assoc Am 38:1-9.
Bamforth CW. 2003. Barley and malt starch in brewing: a general review. Tech Q Mast Brew Assoc Am 40:89-97.
Bamforth CW. 2006. Scientific principles of malting and brewing, Minnesota, USA, The American Society of Brewing Chemists.
Barrett J, Clapperton JF, Divers DM, Rennie H. 1973. Factors affecting wort separation. J Inst Brew 79:407-413.
Baxter ED. 1976. The use of hordein fractions to estimate proteolytic activity in barley and malt. J Inst Brew 82:203-208.
Bekkers A, Vissenaekens J, Baks T. 2007. Attenuation limit of malt as a function of gelatinisation characteristics of starch. Proc Eur Brew Conv Cong Venice. Contribution 19, CD by Fachverlag Hans Carl, Nürnberg.
Belda I, Zarraonaindia I, Perisin M, Palacios A, Acedo A. 2017. From vineyard soil to wine fermentation: microbiome approximations to explain the ‘terroir’ concept. Front Microbiol 8:821.
Bertoft B, Andtfolk C, Kulp, S-E. 1984. Effect of pH, temperature, and calcium ions on barley malt ⍺-amylase isoenzymes. J Inst Brew 90:298-302.
Bettenhausen HM, Barr L, Broeckling CD, Chaparro JM, Holbrook C, Sedin D, Heuberger AL. 2018. Influence of malt source on beer chemistry, flavor, and flavor stability. Food Res Intl 113: 487-504.
Birgitte A, Thrane U, Svendsen A, Rasmussen IA. 1996. Associated field mycobiota on malting barley. Can J Bot 74:854–858.
Bishop LR, Whitear AL, Inman WR. 1975. The quantitative measurement of foam stability. J Inst Brew 81:131-135.
Bishop LR. 1930. Statistical studies of the analytical data accumulated in the course of the barley investigations. 1. The prediction of extract. J Inst Brew 36:421-434.
Bishop LR. 1944. Memorandum on barley germination. J Inst Brew 50:161-203.
Blanca-Gomez, G. Edney MJ. 2011. A high-maltose broth method for studying the effects of amino acids on fermentability. J Am Soc Brew Chem 69:127-132.
Blechová P, Havlová P, Havel J. 2005. The study of premature yeast flocculation and its relationship with gushing of beer. Monat Brau 59:64-78.
Bloch HA, Darlington HF, Shewry, PR. 2001. In vitro binding of puroindolines to wheat starch granules. Cereal Chem 78:74-78.
Bokulich NA, Collins TS, Masarweh C, Allen G, Heymann H, Ebeler SE, Mills DA. 2016. Associations among wine grape microbiome, metabolome, and fermentation behaviour suggest microbial contribution to regional wine characteristics. mBio 7:e00631-16.
Bokulich NA, Thorngate JH, Richardson PM, Mills DA. 2014. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate. Proc Natl Acad Sci USA 111:E139-E148.
Boren M, Larsson H, Falk A, Jansson C. 2004. The barley starch granule proteome - internalised granule polypeptides of the mature endosperm. Plant Sci 166:617-626.
Boyd WJR, Li CD, Grime CR, Cakir M, Potipibool S, Kaveeta L, Men S, Jalal-Kamali, MR, Barr AR, Moody DB, Lance RCM, Logue SJ, Raman H, Read BJ. 2003. Conventional and molecular genetic analysis of factors contributing to variation in the timing of heading among spring barley (Hordeum vulgare L.) genotypes grown over a mild winter growing season. Aust J Agric Res 54:1277-1301.
Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Ann Biochem 72:248-254.
Bramley RGV, Ouzman J, Trought MCT. 2020. Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales. OENO One 54:903-917.
Brandt A, Svendsen I, Hejgaard J. 1990. A plant serpin gene: structure, organization and expression of the gene encoding barley protein Z4. Eur J Biochem 194:499-505.
Brennan CS, Amor MA, Harris N, Smith D, Cantrell I, Griggs D, Shewry PR. 1997. Cultivar differences in modification patterns of proteins and carbohydrate reserves during malting of barley. J Cereal Sci 26:83-93.
Brennan RF, Adcock KG. 2004. Incidence of boron toxicity in spring barley in southwestern Australia. J Plant Nut 27:411-425.
Briggs DE, Boulton CA, Brookes PA, Stevens R. 2004. Brewing: Science and Practice, New York, CRC Press.
Briggs DE. 1978. Barley. London: Chapman and Hall.
Brillante L, Bonfante A, Bramley RGV, Tardaguila J, Priori S. 2020. Unbiased scientific approaches to the study of terroir are needed! Front Earth Sci 8:Article 539377.
Cai S, Yu G, Chen X, Huang Y, Jiang X, Zhang G, and Jin X. 2013. Grain protein content variation and its association analysis in barley. BMC Plant Biol 13:35.
Cartwright B, Zarcinas BA, Spouncer LR. 1986. Boron toxicity in South Australian barley crops. Aust J Agric Res 37:351-359.
Chandra GS, Proudlove MO, Baxter ED. 1999. The structure of barley endosperm - an important determination of malt modification. J Sci Food Agric 79:37-46.
Chenot C, Robiette R, Collin S. 2022. First evidence of the glutathione S-conjugate of 3-sulfanylheptanol in green malt: discrepancy with the ubiquitous 5- and 6-C analogues. J Inst Brew 128:43-51.
Chenot C, Willemart G, Gros J, Collin S. 2023. Ability of exogenous or wort endogenous enzymes to release free thiols from hop cysteinylated and glutathionylated S-conjugates. J Am Soc Brew Chem 81:33-44.
Choné X, van Leeuwen C, Chery PH, Ribéreau-Gayon P. 2001. Terroir influence on water status and nitrogen status of non-irrigated cabernet sauvignon (Vitis vinifera). Vegetative development, must and wine composition (example of a Medoc top estate vineyard, Saint Julien area, Bordeaux, 1997). Sth Afric J Enology Vitic 22:8–15.
Chow J. 2011. Bottle of white sells for record $117,000. https://www.wsj.com/articles/BL-SJB-7843
Christian M, Titze J, Ilberg V, Jacob F. 2011. Novel perspectives in gushing analysis: A review. J Inst Brew 117:295-313.
Colwell JD. 1963. The effect of fertilizers and season on the yield and composition of wheat in southern New South Wales. Aust J Exp Agric An Hus 3:51-64.
Cooper C, Evans DE, Yousif A, Metz N, Koutoulis A. 2016. Comparison of the impact on performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice. J Inst Brew 122:218-227.
Craine EB, Bramwell S, Ross CF, Fisk S, Murphy KM. 2021. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer. J Food Sci 86:3628-3644.
Dang YP, Moody PW, Bel, MJ, Seymour NP, Dalal RC, Freebairn, DM, Walker SR. 2015a. Strategic tillage in no-till farming systems in Australia’s northern grains-growing regions: II. Implications for agronomy, soil and environment. Soil Tillage Res 152:115-123.
Dang YP, Seymour NP, Walker SR, Bell MJ, Freebairn DM. 2015b. Strategic tillage in no-till farming systems in Australia’s northern grains-growing regions: I. Drivers and implementation. Soil Tillage Res 152:104-114.
de Almeida RB, Garbe L-A, Nagel R, Wackerbauer K, Tressel R. 2005. Regio-stereoselectivity of malt lipoxygenases LOX1 and LOX2. J Inst Brew 111:265-274.
de Schepper CF, and Courtin CM, 2022. High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing. Food Hydrocolloids 131:107745.
de Schepper CF, Michiels P, Langenaeken NA, Courtin CM. 2020. Accurate quantification of small and large starch granules in barley and malt. Carb Polymers 227:115329.
Deckers SM, Gebruers K, Baggerman G, Lorgouilloux Y, Delcour JA, Michiels C, Derdelinckx G, Martens J, Neven H. 2010. CO2-Hydrophobin structures acting as nano-bombs in beer. Part 1: A critical review of hypothesis and mechanisms. BrewSci 63:54-61.
Delcour JA, Verschaeve SG. 1987. Malt diastatic activity. Part 2. A modified EBC diastatic power assay for the selective estimation of beta-amylase activity. Time and temperature dependence of the release of reducing sugars. J Inst Brew 93:296-301.
Dikeman E, Pomeranz Y, Lai FS. 1982. Mineral and protein contents in hard red winter wheat. Cereal Chem 59:139-142.
Dittmann S, Mosley L, Stangoulis J, Nguyen VL, Beaumont K, Dang T, Guan H, Gutierrez-Jurado K, Lam-Gordillo L, McGrath A. 2022. Effects of extreme salinity stress on a temperate mangrove ecosystem. Front For Glob Change 5:Article 859283.
Do TDT, Cozzolino D, Muhlhausler B, Box A, Able AJ. 2015. Antioxidant capacity and vitamin E in barley: effect of genotype and storage. Food Chem 187:65-74.
Dodd EK. 2020. Roman and Late Antique Wine Production in the Eastern Mediterranean: A Comparative Archaeological Study at Antiochia ad Cragum (Turkey) and Delos (Greece), Oxford, Archaeopress Publishing Ltd.
Dong L, Hou Y, Li F, Piao Y, Zhang X, Zhang X, Li C, Zhao C. 2015. Characterization of volatile aroma compounds in different brewing barley cultivars. J Sci Food Agric 95:915-921.
Donhauser S, Wagner D. 1990. The effect of amino acids, trace elements and fermentable carbohydrates on the quality of beer. Brauwelt Intl 130:268-279.
Donnelly C, Kehler M. 2013. The Oxford Companion to Cheese, Oxford, Oxford University Press.
Doohan FM, Brennan J, Cooke BM. 2003. Influence of climatic factors on Fusarium species pathogenic to cereals. In: Xu X, Bailey JA, Cooke BM (ed.). Epidemiology of Mycotoxin Producing Fungi. Dordrecht: Springer.
Douliez JP, Michon T, Elmorjani K, Marion D. 2000. Structure, biological and technological functions of lipid transfer proteins and indolines, the major lipid transfer proteins from cereal kernels. J Cereal Sci 32:1-20.
Dubreil L, Gaborit T, Bonchet B, Gallant DT, Broekaet WF, Quillien L, Marion D. 1998. Spatial and temporal distribution of the major isoforms of puroindolines (puroindoline-a and puroindoline-b) and non-specific lipid transfer protein ( vis-LTP1 e1 ) of Triticum aestivum Seeds. Relationships with their in vitro antifungal properties. Plant Sci 138:121-135.
Edney MJ, Langrell DE. 2005. Effect of fermentable sugars and amino acids on fermentability of malts made from four barley varieties. Mast Brew Assoc Am Tech Quart 42:101-106.
Eglinton JK, Langridge P and Evans DE. 1998. Thermostability variation in alleles of barley beta-amylase. J Cereal Sci 28:301-309.
Emebiri LC, Moody DB, Horsley R, Panozzo, J, Read BJ. 2005. The genetic control of grain protein content variation in a doubled haploid population derived from a cross between Australian and North American two-rowed barley lines. J Cereal Sci 41:107-114.
Enari TM, Sopanon T. 1986. Centenary review. Mobilization of endosperm reserves during the germination of barley. J Inst Brew 92:25-31.
Erdal K, Jensen MO, Kristensen M, Krough JJ, Riis P, Vaag P. 1993. Total β-amylase in barley used as a screening criteria for combined amylolytic activity in malt, Proc Eur Brew Conv Congr Oslo. IRL Press: Oxford, p 147-154.
Eumann M, Schildbach S. 2012. 125th Anniversary Review: Water sources and treatment in brewing. J Inst Brew, 11812-21.
Evans DE, Bamforth CW 2009. Beer foam: Achieving a suitable head. pp 1-60, In: Bamforth CW, Russell I, Stewart GG (ed.). Handbook of Alcoholic Beverages: Beer, a Quality Perspective. Burlington MA: Elsevier.
Evans DE, Collins HM, Eglinton JK, Wilhelmson A. 2005. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. J Am Soc Brew Chem 63:185-198.
Evans DE, Dambergs R, Ratkowsky D, Li C, Harasymow S., Roumeliotis S, Eglinton JK. 2010. Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development. J Inst Brew 116:86-97.
Evans DE, Fox GP. 2017. The comparison of DP enzyme release and persistence with the production of yeast fermentable sugars during modified IoB 65°C and Congress programmed mashes. J Am Soc Brew Chem 75:302-311.
Evans DE, Goldsmith M, Dambergs R, Nischwitz R. 2011. A comprehensive re-evaluation of the small-scale Congress mash protocol parameters for determination of extract and fermentability. J Am Soc Brew Chem 69:13-27.
Evans DE, Hamet MAG. 2005. The selection of a dried yeast strain for use in the apparent attenuation limit malt analysis (AAL) procedure. J Inst Brew 111:209-214.
Evans DE, Hejgaard J. 1999. The impact of malt derived proteins on beer foam quality. Part I. The effect of germination and kilning on the level of protein Z4, protein Z7 and LTP1. J Inst Brew 105:159-169.
Evans DE, Kaur M, Koutoulis A, Bowman J, Janusz A, Stewart DC. 2014a. Malt screening for premature yeast flocculation (PYF) based on qPCR detection of the microbial genera associated with or causal of PYF. Proc Brew Summit Am Soc Brew Chem, Chicago, Illinois. Am Soc Brew Chem and Master Brew Assoc Am.
Evans DE, Kaur M. 2009. Keeping ‘sleepy’ yeast awake until ‘bedtime’: understanding and avoiding PYF. Brew Distil Int 5:38-40.
Evans DE, Li C, Eglinton JK. 2007. A superior prediction of malt attenuation. Proc Eur Brew Conv Cong, Venice. Fachverlag Hans Carl, Nürnberg, Germany, Contribution 4.
Evans DE, Li C, Eglinton JK. 2008a. Improved prediction of malt fermentability by the measurement of the diastatic power enzymes, β-amylase, α-amylase and limit dextrinase. I. Survey of the levels of diastatic power enzymes in commercial malts. J Am Soc Brew Chem 66: 223-232.
Evans DE, Li C, Harasymow S, Roumeliotis S, Eglinton JK. 2009d. Improved prediction of malt fermentability by the measurement of the diastatic power enzymes, β-amylase, α-amylase and limit dextrinase. II. Impact of barley genetics and gibberellin on levels of α-amylase and limit dextrinase in malt. J Am Soc Brew Chem 67:14-22.
Evans DE, Li, C, Eglinton JK. 2009c. The properties and genetics of barley malt starch degrading enzymes. pp 143-189. In: Zhang, G., and Li, C. (ed.) Genetics and Improvement of Barley Malting Quality. New York: Springer Verlag.
Evans DE, Nischwitz R, Stewart DC, Cole N, Macleod LC. 1999. The influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality. Eur Brew Conv Monograph. (Amsterdam) XXVII:114-128.
Evans DE, Oberdieck M, Redd KS, Newman R. 2012. The comparison of the foam stability analysis methods Rudin and NIBEM with a manual pour method to identify beer characteristics that deliver consumers stable beer foam J Am Soc Brew Chem 70:70-78.
Evans DE, Ratcliffe M, Jones BL, Barr AR. 1999. Variation and genetic control of foam-positive proteins in Australian barley varieties. Proc Aust Barley Tech Symp Melbourne, Victoria, 3.6.1-3.6.6.
Evans DE, Redd K, Harasymow S, Elvig N, Koutoulis A. 2014b. Small scale comparison of the influence of malt quality on malt brewing with barley quality on barley brewing using Ondea Pro. J Am Soc Brew Chem 72:192-207.
Evans DE, Robinson LH, Sheehan MC, Tolhurst RL, Skerritt JS, Hill A, Barr AR. 2003. Application of immunological methods to differentiate between foam-positive and haze active proteins originating from malt. J Am Soc Brew Chem 61:55-62.
Evans DE, Sheehan MC. 2002. Do not be fobbed off, the substance of beer foam, a review J Am Soc Brew Chem 60:47-57.
Evans DE, Stewart SL, Stewart DC, Han Z, Han P, Able JA. 2022. Profiling malt enzymes related to impact on malt fermentability, lautering and beer filtration performance of 94 commercially produced malt batches. J Am Soc Brew Chem 80: 413-426.
Evans DE, Surrel A, Sheehy M, Stewart D, Robinson LH. 2008b. Comparison of foam quality and the influence of hop α-acids and proteins by five foam analysis methods. J Am Soc Brew Chem 65:1-10.
Evans DE. 2021. Mashing, Pilot Knob, Minneapolis, MN, Am Soc Brew Chem and Mast Brewers Assoc Am.
Farag MA, Xiao J, Abdallah HM. 2022. Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review. Crit Rev Food Sci Nut 62:1092-1104.
Féchi M, Kraus-Weyermann T, Voigt J. 2021. Identification of marker volatiles in malt to predict malt-derived aroma properties of bottom-fermented beers. BrewSci 74:17-26.
Fernández-Marín MI, Guerrero RF, García-Parrilla MC, Puertas B, Ramírez P, Cantos-Villar E. 2013. Terroir and variety: two key factors for obtaining stilbene-enriched grapes. J Food Comp Anal 31:191–198.
Fernando DR, Lynch JP. 2015. Manganese phytotoxicity: new light on an old problem - a review. Ann Bot 116:313–331.
Ferrari B, Baronchelli M, Stancab AM, Gianinetti, A. 2010. Constitutive differences between steely and mealy barley samples associated with endosperm modification. J Sci Food Agric 90:2105-2113.
Flannigan B, Okagbue RN, Khalid R, Teoh CK. 1982. Mould flora of malt in production and storage. Brew Distilling Intl 12:31-37.
Flannigan B. 2003. The microbiota of barley and malt. In: Priest FG, Campbell I. (eds) Brewing Microbiology. Kluwer Academic/Plenum Publishers, New York.
Folkes BF, Yemm EW. 1958. The respiration of barley plants. X. Respiration and the metabolism of amino-acids and proteins in germinating grain. New Phytol 57:106-131.
Follstad MN, Christensen CM. 1962. Microflora of barley kernals. Appl Microbiol 10:331-336.
Forster A, Gahr A. 2014. A comparison of the analytical and brewing characteristics of Cascade and Comet hop varieties as grown in Yakima (USA) and Hallertau (Germany). BrewSci 67:137-148.
Fox GP, Staunton M, Agnew E, D’arcy B. 2019. Effect of varying starch properties and mashing conditions on wort sugar profiles. J Inst Brew 125:412-421.
Fox GP. 2018. Chapter 16: Starch in brewing applications. In: Sjöö M, Nilson L. (ed.) Starch in Food. 2nd ed. Sawston, Cambridge: Woodhead Publishing Series in Food Science, Technology and Nutrition, pp 633-659.
Gao J, Shi J, Dong S, Liu P, Zhao B, Zhang J. 2017. Grain yield and root characteristics of summer maize (Zea mays L.) under shade stress conditions. J Agron Crop Sci 203:562-573.
Garbe L-A, Schwarz P, Ehmer A. 2009. Chapter 6: Beer gushing. In: Bamforth CW, Russell I, Stewart GG. (ed.) Handbook of Alcoholic Beverages: Beer, a Quality Perspective. Burlington MA, Elsevier.
Geißinger C, Gastl M, Becker B. 2022. Enzymes from cereal and Fusarium metabolism involved in the malting process – a review. J Am Soc Brew Chem 80:1-16.
Gibson BR, Boulton CA, Box WG, Graham NS, Lawrence SJ, Linforth RST, Smart KA. 2009. Amino acid uptake and yeast gene transcription during industrial brewery fermentation. J Am Soc Brew Chem 67:157-165.
Gibson CE, Evans DE, Proudlove MO. 1996. Protein Z4 and beer foam. Ferment 9:81-84.
Gibson TS, Solah V, Glennie Holmes MR, Taylor HR. 1995. Diastatic power in malted barley: contributions of malt parameters to its development and the potential of barley grain α-amylase to predict malt diastatic power. J Inst Brew 101:277-280.
Giese H, Hopp HE. 1984. Influence of nitrogen on the amount of hordein, protein Z and α-amylase messenger RNA in developing endosperms of barley. Carlsberg Res Commun 49:365-383.
Gous PW, Warren F, Mo OW, Gilbert RG, Fox GP. 2015. The effects of variable nitrogen application on barley starch structure under drought stress. J Inst Brew 121:502-509.
Green CP. 1997. Comparison of Tettnanger, Saaz, Hallertau, and Fuggle hops grown in the USA, Australia and Europe. J Inst Brew 103:239-243.
Griffiths D. 2017. Sleeping giant: Talking terroir, with Mark Reynier of Waterford Distillery. Brew Distil Int 13:38-42.
Gupta M, Abu-Ghannam N, Gallaghar E. 2010. Barley for brewing: characteristic changes during malting, brewing and applications of its by-products. Comp Rev Food Sci Food Safety 9: 318-328.
Gyllang H, Martinson E. 1976. Studies on the mycoflora of malt. J Inst Brew 82:350-352.
Hammond J. 2000. Yeast growth and nutrition pp 77-85. In: Smart K. (ed.) Brewing Yeast Fermentation Performance. Oxford: Blackwell Scientific.
Hao J, Li Q, Dong J, Yu, Fan W, Chen J. 2006. Identification of the major proteins in beer foam by mass spectrometry following sodium dodecyl sulphate-polyacrylamide gel electrophoresis. J Am Soc Brew Chem 64:166-174.
Hardie DG. 1975. Control of carbohydrate formation by gibberellic acid in barley endosperm. Phytochem 14, 1719-1722.
Hawker JS, Jenner C. 1993. High temperature affects the activity of enzymes in the committed pathway of starch synthesis in developing wheat endosperm. Funct Plant Biol 20:197-209.
Hayat S, Hayat Q, Alyemeni MN, Wani AS, Pichtel J, Ahmad A. 2012. Role of proline under changing environments: a review. Plant Sig Behaviour 7:1456-1466.
Hayes JE, Pallotta M, Garcia M, Öz MT, Rongala J, Sutton T. 2015. Diversity in boron toxicity tolerance of Australian barley (Hordeum vulgare L.) genotypes. BMC Plant Biol 15:231.
Herb D, Filichikin T, Fisk S, Helgerson L, Hayes P, Benson A, Vega V, Carey D, Cistue, TR, Jennnings R, Monsour R, Tynan S, Vinkemeir K, Li Y, Nguygen A, Onio A, Meints B, Moscou M, Romagosa I, Thomas W. 2017a. Malt modification and its effects on the contribution of barley genotype to beer flavor. J Am Soc Brew Chem 75: 354-362.
Herb D, Filichikin T, Fisk S, Helgerson L, Hayes P, Meints B, Jennnings R, Monsour R, Tynan S, Vinkemeir K, Romagosa I, Moscou M, Carey D, Cistue TR, Martens C, Thomas W. 2017b. Effects of barley (Hordeum vulgare L.) variety and growing environment on beer flavor. J Am Soc Brew Chem 75: 345-353.
Herrera VE, Axcell BC. 1991a. Induction of premature yeast flocculation by a polysaccharide fraction isolated from malt husk. J Inst Brew 97:359-366.
Herrera VE, Axcell BC. 1991b. Studies on the binding between yeast and malt polysaccharide that induces heavy yeast flocculation. J Inst Brew 97:376-373.
Hill RA, Lacey J. 1983. Factors determining the microflora of stored barley grain. Ann Appl Biol 102:467-483.
Howard KA, Gayler KR, Eagles HA, Halloran GM 1996. The relationship between D hordein and malting quality in barley. J Cereal Sci 24:47-53.
Hughes PS, Simpson WJ. 1995. Interactions between hop bitter acids and metal cations assessed by ultra-violet spectrophotometry. Cerevisiae Biotech, 20:35-39.
Hurkman WJ, McCue KF, Altenbach SB, Korn A, Tanaka CK, Kothari KM, Johnson EL, Bechtel DB, Wilson JD, Anderson OD, Dupont FM. 2003. Effect of temperature on expression of genes encoding enzymes for starch biosynthesis in developing wheat endosperm. Plant Sci 164:873-881.
Hwang YS, Lorenz K. 1986. Quality of malting barleys grown at different Locations in the United States and Canada. J Am Soc Brew Chem 44: 6-12.
Iimure T, Kimura T, Araki S, Kihara M, Sato M, Yamada S, Shiyou T, Sato K. 2012. Mutation analysis of barley malt protein Z4 and protein Z7 on beer foam stability. J Agric Food Chem 60:1548-1554.
Jarvis B, Williams AP. 1987. Methods for detecting fungi in foods and beverages. In: Beuchat LR. (ed.) Food and Beverage Mycology. New York: van Nostrand Reinhold.
Jayas DS, Ghosh PK. 2006. Preserving quality during grain drying and techniques for measuring grain quality. pp 969-980, https://www.semanticscholar.org/paper/Preserving-quality-during-grain-drying-and-for-Jayas-Ghosh/8f0d219625be0fedde6afc0ad8cc0f50024038d5
Jones M, Pierce JS. 1964. Absorption of amino acids from wort by yeasts. J Inst Brew 70:307-315.
Jones, B.L. 2005. Endo-proteinases of barley and malt. J Cereal Sci 42:139-156.
Justus A. 2017. The effect of sulfate to chloride ratio on the flavor, aroma and mouthfeel of a pilsner. Master Brew Assoc Am. https://www.mbaa.com/meetings/archive/2017/proceedings/Pages/26.aspx.
Källman A, Vamadevan V, Bertoft E, Kocha K, Seetharaman K, Åman P, Andersson R. 2015. Thermal properties of barley starch and its relation to starch characteristics. Intl J Biol Macromolecules 81:692–700.
Kalua CM, Allen MS, Bedgood DR, Bishop AG, Prenzler PD, Robards K. 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chem 100:273–286.
Kaur M, Bowman JP, Stewart DC, Evans DE. 2015. The fungal community structure of barley malts from diverse geographical regions correlates with malt quality parameters. Intl J Food Microbiol 215:71-78.
Kaur M, Bowman JP, Stewart DC, Sheehy MC, Janusz A, Speers RA, Koutoulis A, Evans DE. 2012. TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing. J Ind Microbiol Biotechnol 39:1821-1832.
Kaur M, Sheehy M, Stewart DC, Bowman JP, Davies N, Evans DE. 2009. Improving the cost efficiency of quality assurance screening for microbial mycotoxins in malting barley. J Am Soc Brew Chem 67:95-98.
Kessler M, Kreisz S, Zharnkow M, Back W. 2008. Do brewers need a starch modification index? Brau Intl 26:52-55.
Kirkman MA, Shewry PR, Miflin BJ. 1982. The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds. J Sci Food Agric 33:115-127.
Kobayashi N, Kaneda H, Kano Y, Koslimo S. 1994. Behaviour of lipid hydroperoxides during mashing. J Am Soc Brew Chem 52:141-145.
Koizumi H, Kato Y, Ogawa T. 2008. Barley malt polysaccharides inducing premature yeast flocculation and their possible mechanism. J Am Soc Brew Chem 66:137-142.
Koizumi H, Kato Y, Ogawa T. 2009. Structural features of barley malt polysaccharides inducing premature yeast flocculation. J Am Soc Brew Chem 67: 129-134.
Kosin P, Savel J, Evans DE, Broz A. 2012. How the way of dispensing influences CO2 content and sensory profile of beer. J Am Soc Brew Chem 68: 103-108.
Kraus-Weyermann T, Dornbusch H. 2020. The underappreciated influence of base malts on the taste of beer. Brau Intl 38:312-315.
Krstanović V, Klapec T, Velić N, Milaković Z. 2005. Contamination of malt barley and wheat by Fusarium graminearum and Fusarium culmorum from the crop years 2001–2003 in eastern Croatia. Microbiol Res 160:353–359.
Kuroda H, Kobayashi N, Kaneda H, Watari J, Takashio M. 2002. Characterization of factors that transform linoleic acid into di and trihydroxyoctadecenoic acids in mash. J Biosci Bioeng 93:73-77.
Kwak E-J, Lim S-I. 2004. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control. Amino Acids 27:85-90.
Kyraleou M, Herb D, O’Reilly G, Conway N, Bryan T, Kilcawley KN. 2021. The impact of terroir on the flavour of single malt whisk(e)y new make spirit. Foods 10: 443.
Laitila A, Wilhelmson A, Mikkola H, Kanppila R, Kotaviita E, Olkku J, Haikara A, Home, S. 2003.Importance of drying an sound storage conditions on the microbiological safety and viability of malting barley. Proc Eur Brew Conv Cong, Dublin, Fachverlag Hans Carl, Nürnberg, p 1168-1174.
Laitila A. 2008. More good than bad: microbes in the maltings. Brew Disti Int 4:52-54.
Lake JC, Speers RA. 2008. A discussion of malt-induced premature yeast flocculation. Tech Q Mast Brew Assoc Am 45:253-262.
Langenaeken NA, De Schepper CF, De Schutter DP, Courtin CM. 2019. Different gelatinisation characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing. Food Chem 295:138-146.
Langstaff SA, Lewis MJ. 1993. The mouthfeel of beer - a review. J Inst Brew 99:31-37.
Leach R, Li Y, Edney M, Izydorczyk M, Egri A, Sawatzky K. 2002. Effects of barley protein content on barley endosperm texture, processing condition requirements, and malt and beer quality. Tech Q Mast Brew Assoc Am 39:191-202.
Li Y, Nguyen A, Lodge B, Onio A, Santiano S, Watts P, Beattie A, Badea A, Capettini F. 2022. Examination of the influence of barley variety and growing location on beer sensory attributes. Tech Q Mast Brew Assoc Am 59:74-90.
Long N, Jefferies S, Holloway R, Barr A 2001. Improving the growth and yield of barley on sandy soils of low fertility. Proc 10th Aust Barley Tech Symp, Canberra, ACT, Australia.
Long NR, Logue SJ, Jefferies SP, Barr AR. 1999. Effects of macro- and micro-nutrient supply on grain yield and malting quality on responsive soils. Proc 9th Aust Barley Tech Symp, 1999 Melbourne, Victoria. http://www.regional.org.au/au/abts/1999/
Loskutov, IG, Khlestkina EK. 2021. Review: Wheat, barley, and oat breeding for health benefit components in grain. Plants 10:86.
Luo H, Harasymow S, Paynter B, Macleod A, Izydorczyk MS, O’Donovan JT, Li C. 2019. Genetic and environmental impact on protein profiles in barley and malt. J Inst Brew 125:28-38.
Macintosh AJ, Macleod A, Beattie AD, Eck E, Edney M, Rossnagel B, Speers RA. 2014. Assessing the effect of fungal infection on barley and malt premature yeast flocculation. J Am Soc Brew Chem 72:66-72.
MacNicol PK, Jacobsen JV, Keys MM, Stuart IM. 1993. Effects of heat and water stress on malt quality and grain parameters of Schooner barley grown in cabinets. J Cereal Sci 18:61-68.
Marchylo BA, Kruger JE, Hatchew D. 1986. High performance liquid chromatographic and electrophoretic analysis of hordein during malting for two barley varieties of contrasting malting quality. Cereal Chem 63:219-231.
Markham D. 1998. 1855 Bordeaux: A history of the Bordeaux classification. Chichester, Wiley.
Matthews MA. 2016. Terroir and other myths of winegrowing, Oakland, CA, University of California Press.
McKee WH, McKevlin MR. 1993. Geochemical processes and nutrient uptake by plants in hydric soils. Environ Tox Chem 12:2197–2207.
Medina A, Valle-Algarra FM, Mateo R, Gimeno-Aldelantado JV, Mateo F, Jimenez M. 2006. Survey of mycobiota of Spanish malting barley and evaluation if mycotoxin producing potential of species of Alternaria, Aspergillus and Fusarium. Intl J Food Microbiol 108:196-203.
Meilgaard MC. 1976. Wort composition: with special reference to the use of adjuncts. Tech Q Mast Brew Assoc Am 13:78-90.
Mertens T, Kunz T, Gibson BR. 2022. Transition metals in brewing and their role in wort and beer oxidative stability: a review. J Inst Brew 128:77-95.
Mikola J. 1987. Proteinases and peptidases in germinating cereal grains. pp 463-473. In: Mares DJ. (ed) Fourth Intl Symp Pre-harvest Sprouting Cereal, Westview Press, Boulder, CO.
Miura S, Crofts N, Saito Y, Hosaka Y, Oitome NF, Watanabe T, Kumamaru T, Fujita N. 2018. Starch synthase IIa-deficient mutant rice line produces endosperm starch with lower gelatinisation temperature than Japonica rice cultivars. Front Plant Sci 9:645.
Molina-Cano JL, Polo JP, Romagosa I, Macgregor AW. 2004. Malting behaviour of barleys grown in Canada and Spain as related to hordein and enzyme content. J Inst Brew 110:34-42.
Morrissy CP, Féchir M, Bettenhausen HM, van Simaeys KR, Fisk S, Hernandez J, Mathias K, Benson A, Shellhammer TH, Hayes PM. 2021. Continued exploration of barley genotype contribution to base malt and beer flavor through the evaluation of lines sharing Maris Otter® parentage. J Am Soc Brew Chem 79:201-214.
Myllarinen P, Schulman AA, Salovaara H, Poutanen K. 1998. The effect of growth temperature on gelatinisation properties of barley starch. Acta Agric Scandinavia Sect B Soil Plant Sci 48:85-90.
O'Rourke T. 1999. Adjuncts and their use in the brewing process. Brew Guard 128:32-36.
Oberthür T, Läderach P, Posada H, Fisher JM, Samper LF, Illera J, Collet L, Moreno E, Alarcóne R, Villegas A, Usma H, Perez C, Jarvis A. 2011. Regional relationships between inherent coffee quality and growing environment for denomination of origin labels in Nariño and Cauca, Colombia. Food Policy 36:783–794.
Okada T, Yoshizumi H, Terashima Y. 1970. A lethal toxic substance for brewing yeast in wheat and barley: (Part 1) Assay of the toxicity of various grains, and sensitivity of yeast strains. Agric Biol Chem 34:1084-1088.
Okada T, Yoshizumi H. 1970. A lethal toxic substance for brewing yeast in wheat and barley: (Part 2) Isolation and some properties of toxic principle. Agric Biol Chem 34:1089-1094.
Oliveira AB, Rasmusson DC, Fulcher RG. 1994. Genetic aspects of starch granule traits in barley. Crop Sci 34:1176-1180.
Omari IO, Charnock HM, Fugina AL, Thomson EL, Mcindoe, JS. 2020. Magnesium-accelerated Maillard reactions drive differences in adjunct and all-malt brewing. J Am Soc Brew Chem 79:145-155.
Palmer GH. 1989. Cereals in malting and brewing. In Palmer GH. (ed) Cereal Science and Technology. Aberdeen, Scotland: Aberdeen University Press.
Palmer J. 2018. Putting brewing water adjustment in perspective. Tech Q Mast Brew Assoc Am 55:39-45.
Palmer JJ. 2006. How to brew: Everything you need to know to brew beer right the first time, Boulder, Co, Brewers Association.
Perez S, and Bertoft E. 2010. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch 62:389–420.
Peterson CJ, Johnson VA, Mattern PJ. 1983. Evaluation of variation in mineral element concentrations in wheat flour and bran of different cultivars. Cereal Chem 60:450-455.
Petters HI, Flannigan B, Austin B. 1988. Quantitative and qualitative studies of the microflora of barley malt production. J Appl Bacteriol 65:279-297.
Pinu FR. 2018. Grape and wine metabolomics to develop new insights using untargeted and targeted approaches. Fermentation 4:92.
Pollock JRA, Kirsop BH, Pool AA. 1959. Hordein and its transformations during malting. Proc Eur Brew Conv Cong, Rome, Elsevier Scientific, Amsterdam, p 89-99.
Prentice N, Sloey W. 1960. Studies on barley microflora of possible importance to malting and brewing quality. I. Treatment of barley during malting with selected microorganisms. J Am Soc Brew Chem 18:28-33.
Pretorius IS. 2020. Tasting the terroir of wine yeast innovation. FEMS Yeast Res 20:foz084.
Qi J-C, Chen J-X, Wang J-M, Wu F-B, Cao L-P, Zhang G-P. 2005. Protein and hordein fraction content in barley seeds as affected by sowing date and their relations to malting quality. J Zhejiang Uni Sci B 6:1069-1075.
Qi J-C, Zhang G-P, Zhou M-X. 2006. Protein and hordein content in barley seeds as affected by nitrogen level and their relationship to beta-amylase activity. J Cereal Sci 43:102-107.
Rabie CJ, Lüben A, Marais GJ, van Vuuren H. 1997. Enumeration of fungi in barley. Intl J Food Micro 35:117-127.
Rabie CJ, Lüben A. 1993. The mycoflora of South African barley and barley malt. pp 55–73. Proc Sci Tech Conv — Inst Brew Somerset West, Cape Provence, South Africa.
Ragot F, Guinard JX, Shoemaker CF, and Lewis MJ. 1989. The contribution of dextrins to beer sensory properties. Part 1 mouthfeel. J Inst Brew 95:427-430.
Rasmussen SK, Klausen J, Hejgaard J, Svensson B, Svenssen I. 1996. Primary structure of the plant serpin BSZ7 having the capacity of chymotrypsin inhibition. Biochim Biophys Acta 1297:127-130.
Rath F. 2009. Gushing in 2008 - trialling the ‘modified Carlsberg test.’ Brau Intl 27:26-29.
Rengel Z, Batten GD, Crowley DE. 1999. Agronomic approaches for improving the micronutrient density in edible portions of field crops. Field Crop Res 60:27-40.
Rennie H, Ball K. 1979. The influence of malt storage on wort separation. J Inst Brew 85:247-249.
Retallack GJ, Burns SF. 2016. The effects of soil on the taste of wine. GSA Today 26:1-6.
Robinson J. 2006. The Oxford Companion to Wine, Oxford, Oxford University Press
Robinson LH, David P. 2008. Improving foam quality through wort boiling optimisation. Contribution 12. Proc 30th Conv Inst Brew Distilling (Asia Pacific Section), Auckland, New Zealand.
Robuchon J, Masui K, Yamada T. 1996. French cheeses, London, Dorling Kindersley.
Rodolfi M, Chiancone B, Liberatore CM, Fabbri A, Cirlini M, Ganino T. 2019. Changes in chemical profile of Cascade hop cones according to the growing area. J Sci Food Agric 99:6011-6019.
Roza JR, Wallin CE, Bamforth CW. 2006. A comparison between instrumental measurement of head retention/lacing and perceived foam quality. Tech Q Mast Brew Assoc Am 43:173-176.
Rubsam H, Gastl M, Becker T. 2013. Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness. Eur Food Res Technol 236:65-75.
Sadras VO, Hayman PT, Rodriguez D, Monjardino M, Bielich M, Unkovich M, Mudge B, Wang E. 2016. Interactions between water and nitrogen in Australian cropping systems: physiological, agronomic, economic, breeding and modelling perspectives. Crop Pasture Sci 67:1019-1053.
Sarlin T, Laitila A, Pekarinen A, Haikara A. 2005. Effects of three Fusarium species on the quality of barley and malt. J Am Soc Brew Chem 63:43-49.
Sarlin T, Vilpola A, Kataviita E, Olkku J, Haikara A. 2007. Fungal hydrophobins in the barley-to-beer chain. J Inst Brew 113:147-153.
Sasaki K, Yamashita H, Kono K, Kitagawa Y. 2008. Investigation of the causes of PYF malt using a modified analytical method for the PYF potential. Proc World Brew Cong. Hawaii. Minneapolis, MN, Am Soc Brew Chem and Mast Brewers Assoc Am.
Savin R, Stone PJ, Nicolas ME, Wardlaw IF. 1997. Grain growth and malting quality of barley. 1. Effects of heat stress and moderately high temperature. Aust J Agric Res 48:615-624.
Schofield JD, Greenwell P. 1987. Wheat starch granule protein and their technological significance. pp 407-420 In: Morton ID, (ed) Cereals in a European Context. London: Ellis Horwood.
Schwarz PB, Han JY. 2003. Impact of Fusarium head blight on malting and brewing quality of barley. pp 395-419. In: Leonard KJ, Bushnell WR. (ed) Fusarium head blight of wheat and Barley. St Paul, Minnesota, USA: American Phytopathological Society.
Schwarz PB, Jones BL, Steffenson BJ 2002. Enzymes associated with Fusarium infection of barley. J Am Soc Brew Chem 60:130-134.
Schwarz PB, Pyler RE 1984. Lipoxygenase and hydroperoxide isomerase activity of malting barley. J Am Soc Brew Chem 42:47-53.
Shang X-L, Li X-M, Cai G-L, Lu J. 2014. The role of ferulic acid and arabinoxylan in inducing premature yeast flocculation. J Inst Brew 121:49-54.
Shang Y, Li X, Cai G, Wang D, Li F, Lu J, Yu X. 2022. Production of recombinant barley xylanase inhibitor in Pichia pastoris and its inhibitory effect on premature yeast flocculation. J Inst Brew 128:59-65.
Shang Y, Wang D, Cai G, Sun J, Li F, Lu J, Yu X. 2020. The effect of microbial arabinoxylanases on premature yeast flocculation. J Inst Brew 126:298-305.
Sheehan MC, Skerritt JH. 1997. Identification and characterisation of beer polypeptides derived from barley hordeins. J Inst Brew 103:297-306.
Sheehy M, Marafioti A, Krawec C, Lofqvist B, Stewart D. 2009. Active stack management - actively undoing malt quality? Proc 13th Aust Barley Tech Symp Sunshine Coast, Qld, Australia.
Shewry PR. 1993. Barley Seed Proteins. pp 131-197, St Paul, USA, American Association of Cereal Chemists.
Shimoda S, Sugikawa Y. 2020. Grain‐filling response of winter wheat (Triticum aestivum L.) to post‐anthesis shading in a humid climate. J Agron Crop Sci 206:90-100.
Shokribousjein Z, Deckers SM, Gebruers K, Lorgouilloux Y, Baggerman G, Veraschtert H, Delcour JA, Etieme P, Roch J-M, Derdelinckx G. 2011. Hydrophobins, beer foaming and gushing. Cerevisia, 32:85-101.
Siebert KJ, Troukhanova NV, Lynn PY. 1996. Nature of polyphenol-protein interactions. J Agric Food Chem 44:80-85.
Skerritt JH, Fred AJ, Robson LG, Greenwell P. 1990. Immunological homologies between wheat gluten and starch granule proteins. J Cereal Sci 12:123-136.
Slack PT, Baxter ED, Wainwright T. 1979. Inhibition by hordein of starch degradation. J Inst Brew 85:112-114.
Smith DB, Lister PR. 1983. Gel-forming proteins in barley grain and their relationships with malting quality. J Cereal Sci 1: 229-239.
Smith DB, Simpson PA. 1983b. Relationships of barley proteins soluble in sodium dodecyl-sulphate to malting quality and varietal identification. J Cereal Sci 1:185-197.
Smith DB. 1990. Barley seed protein and its effects on malting and brewing quality. Plant Var Seeds 3, 63-80.
Smyth JE, O'Mahony MA, Bamforth CW. 2002. The impact of appearance of beer on its perception. J Inst Brew 108:37-42.
Sorensen SB, Bech LM, Muldberg M, Beenfeldt T, Breddam K 1993. Barley lipid transfer protein 1 is involved in beer foam formation. Tech Q Mast Brew Assoc Am 30:135-145.
Speers RA, Tung MA, Durance TD, Stewart GG. 1992. Biochemical aspects of yeast flocculation and its measurement: a review. J Inst Brew 98:293-300.
Staples AJ, Sirrine JR, Mull A, Stuhr S, Adams A, Malone T. 2022. Untapping terroir: experimental evidence of regional variation in hop flavor profiles Tech Q Mast Brew Assoc Am 59:7-16.
Stenholm K, Home S, Pietila K, Jaakkola N., Leino, E. 1996a. Are the days of congress mashing over? pp 149-163. Proc Barley Malt Wort Symp Inst Brew (Central and South African Section), Zimbabwe.
Stenholm K, Home S, Pietila K, Macri LJ, Macgregor AW. 1996b. Starch hydrolysis in mashing. pp 142-145. Proc 24th Inst of Brew (Asia/Pacific) Conv, Singapore.
Stenholm K, Wilhelmson A, Home S. 1998. Starch gelatinisation temperature as a malt quality characteristic. pp 242-245. In: Campbell I, (ed). Proc 5th Avimore Conf Malt Brew Distill, Aviemore. Inst Brew, London.
Stewart S, Sanders R, Ivanova N, Wilkinson KL, Stewart DC, Dong J, Hu S, Evans DE, Able JA. 2023. The influence of malt variety and origin on wort flavor. J Am Soc Brew Chem 80:282-298.
Tester RF, South JB, Morrison WR, Ellis RP. 1991. The effects of ambient temperature during the grain filling period on composition and properties of starch from four barley genotypes. J Cereal Sci 13:113-127.
Turbes G, Linscott TD, Tomasino E, Waite-Cusic J, Lim J, Meunier-Goddik L. 2016. Evidence of terroir in milk sourcing and its influence on Cheddar cheese. J Dairy Sci 99:
Turkington TK, Clear RM, Burnett PA, Patrick SK, Orr DD, Xi K. 2002. Fungal pathogens infecting barley and wheat seed from Alberta 1995-1997. Can J Plant Path 24:302-308.
Turner H, Olivo S, Lutgen G, Sherman J, Justus A, Frame A. 2022. Malt mineral profile. Montana State University, https://www.montana.edu/barleybreeding/learning-center/brewer-resources/ionic/malt-mineral.html
Vaag P, Bech ML, Cameron-Mills V, Sorensen MB. 2000. 17 kDa foam protein. Intl Patent: PCT/IB99/01597.
Vaag P, Bech ML, Cameron-Mills V, Svendsen I. 1999. Characterization of a beer protein originating from barley. Proc Eur Brew Conv Cong, Cannes. IRL Press: Oxford, p 157-166.
van Herwaarden AF, Angus JF, Richards RA, Farquhar GD. 1998a. 'Haying-off', the negative grain yield response of dryland wheat to nitrogen fertiliser II. Carbohydrate and protein dynamics. Aust J Agric Res 49:1083 - 1094.
van Herwaarden AF, Farquhar GD, Angus JF, Richards RA, Howe GN. 1998b. 'Haying-off', the negative grain yield response of dryland wheat to nitrogen fertiliser. I. Biomass, grain yield, and water use. Aust J Agric Res 49:1067-1082.
van Holle A, Muylle H, Haesaert G, Naudts D, de Keukeleire D, Roldán-Ruiz I, van Landschoot A. 2021. Relevance of hop terroir for beer flavour. J Inst Brew 127:238-247.
van Holle A, van Landschoot A, Roldán-Ruiz I, Naudts D, de Keukeleire D. 2017. The brewing value of Amarillo hops (Humulus lupulus L.) grown in northwestern USA: A preliminary study of terroir significance. J Inst Brew 123:312-318.
van Leeuwen C, Barbe J-C, Darriet P, Geffroy O, Gomès E, Guillaumie S, Helwi P, Laboyrie J, Lytra G, Le Menn, N, Marchand S, Picard M, Pons A, Schüttler A, Thibon C. 2020. Recent advancements in understanding the terroir effect on aromas in grapes and wines. OENO One, 54:985-1006.
van Leeuwen C, Roby JP, de Resseguier L. 2018. Soil-related terroir factors: a review. OENO One 52:173-188.
van Nierop SNE, Cameron-Clarke A, Axcell BC. 2004a. Enzymatic generation of factors from malt responsible for premature yeast flocculation. J Am Soc Brew Chem 62:108-116.
van Nierop SNE, Evans DE, Axcell BC, Cantrell IC, Rautenbach M. 2004b. The impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1. J Agric Food Chem 52:3120-3129.
van Nierop SNE, Rautenbach M, Axcell BC, Cantrel, IC. 2006. The impact of microorganisms on barley and malt quality - a review. J Am Soc Brew Chem 64:69-78.
van Simaeys KR, Féchir M, Gallagher A, Stokholm A, Weaver G, Shellhammer TH. 2022a. Examining chemical and sensory differences of new American aroma hops grown in the Willamette Valley, Oregon. J Am Soc Brew Chem 80:370-378.
van Simaeys KR, Féchir M, Gallagher A, Stokholm A, Weaver G, Shellhammer TH. 2022b. Potential determinants of regional variation of three American aroma hops grown in the Willamette Valley, Oregon. J Am Soc Brew Chem 80:379-388.
Verstrepen KJ, Derdelinckx G, Winderickx J, Thevelein JM, Pretorius IS, Delvaux FR. 2003. Flavor-active esters: adding fruitiness to beer. J Biosci Bioengin 96:110-118.
Viejo CG, Fuentes S, Torrico DD, Howell K, Dunshea FR. 2018. Assessment of beer quality based on a robotic pourer, computer vision, and machine learning algorithms using commercial beers. J Food Sci 83:1381-1388.
Wallace W, Lance RCM. 1988. The protein reserves of the barley grain and their degradation during malting and brewing. J Inst Brew 96:379-386.
Wallen T, Conn S, Gamache D. 2021. Tracking biotransformation of sulfur compounds in beer. Tech Q Mast Brew Assoc Am, 58, 126-130.
Wallwork MAB. 1997. Investigation of the physiological basis of malting quality of grain developing under high temperature conditions. Ph.D., University of Adelaide.
Wang JM, Chen JX, Da F, Wu FB, Yang JM, Zhang GP. 2007. Protein fractions in barley grains as affected by some agronomic factors and their relationships to malt quality. Cereal Res Commun 35:129–140.
Waters DLE, Henry RJ, Reinke RF, Fitzgerald MA. 2006. Gelatinisation temperature of rice explained by polymorphisms in starch synthase. Plant Biotech J 4:115–122.
Welch RM, Graham R. 2002. Breeding crops for enhanced micronutrient content. Plant Soil 245:205–214.
Wietstock PC, Kunz T, Waterkamp H, Methner FJ. 2015. Uptake and release of Ca, Cu, Fe, Mg, and Zn during beer production. J Am Soc Brew Chem 73:179-184.
Woonton BW, Jacobsen JV, Sherkat F, Stuart IM. 2005. Changes in germination and malting quality during storage of barley. J Inst Brew 111:33-41.
Xie Y, Cai G, Xu M, Han B, Li C, Lu J. 2022. The effect of barley infected with xylanase-producing filamentous fungi on premature yeast flocculation. J Inst Brew 128:162-170.
Yamaguchi O, Baba T, Furusho M. 1998. Relationship between genotype of hordein and malting quality in Japanese barley. Breed Sci 48:309-314.
Yang G, Schwarz PB. 1995. Activity of lipoxygenase isoenzymes during malting and mashing. J Am Soc Brew Chem 53:45-49.
Yang X, Asseng S, Wong MTF, Yu Q, Li J, Liu E. 2013. Quantifying the interactive impacts of global dimming and warming on wheat yield and water use in China. Agric Forest Met 182:342-351.
Yin H, He Y, Deng Y, Dong J-J, Lu J, Chen L. 2017. Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation. J Inst Brew 123:300-311.
Yoshida T, Yamada K, Fujino S, Konmegawa J. 1979. Effect of pressure on the physiological aspects of germinating barleys and quality of malts. Report Res Lab Kirin Brew 22:11-22.
Yousif AM, Evans DE. 2020. Changes in malt quality during production in two commercial maltings. J Inst Brew 126:233-252.
Zarattini RA, Williams JW, Ernandes JR, Stewart GG. 1993. Bacterial-induced flocculation in selected brewing strains of Saccharomyces. Cerevisia Biotech 18:65-70.
Zhu F. 2017. Barley starch: composition, structure, properties, and modifications. Comp Rev Food Sci Food Safety 16:558-579.
Zoratti L, Jaakola L, Haggman H, Giongo L. 2015. Anthocyanin profile in berries of wild and cultivated Vaccinium spp. along altitudinal gradients in the Alps. J Agric Food Chem 63:8641–8650.
Downloads
Published
Versions
- 13-02-2024 (2)
- 22-12-2023 (1)
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of the Institute of Brewing
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This is an open access article which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed or built upon in any way.
Permission will be required if the proposed reuse is not covered by the terms of the License. In this event, email the Editor in Chief - david.quain@ibd.org.uk - with details of your request.
