Study on the effect of malt and decoction mashing on polyphenols and antiradical power of wort

A. Mikyška, M. Jurkovă
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Abstract

Mashing is one of the key operations in beer brewing. Together with polyphenolic compounds it can affect the quality and stability of beer. In our pilot brewing trials of pale lager (200 L), malts of three barley varieties were compared using either infusion or double decoction mashing. Total polyphenols, anthocyanogens and flavanoids were determined in sweet and hopped wort. Free phenolics were measured by HPLC coupled with coulometric detection. Antiradical power was determined by RC-DCPI, ARA-DPPH and ESR-T150 methods. In this way the influence of mashing method and barley variety on polyphenols and antiradical activity of sweet wort was demonstrated showing that the effect of mashing was stronger (ANOVA). The results showed significantly higher, i.e. by tens of per cent, levels of all polyphenols studied in both the decoction sweet wort and hopped wort. The decoction process resulted in higher levels of the antiradical power, ARA-DPPH (37–47%) and RC-DCPI (25–60%). A cluster analysis partitioned 28 free phenolic compounds in sweet wort primarily by variety and secondarily by mashing. The Malz malt showed a greater increase in polyphenols, free phenolic compounds and antiradical power in the decoction process compared to the Bojos and Sebastian malts. Decoction mashing introduces higher levels of phenolic antioxidants into the beer with the potential to improve the sensory stability of the beer and provide health benefits to the consumer. The different behaviour of malts and barley varieties needs to be better elucidated in further research.
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麦芽和煎煮糖化对麦汁多酚和抗自由基能力的影响研究
糖化是啤酒酿造的关键操作之一。它与多酚化合物一起会影响啤酒的质量和稳定性。在我们的淡色拉格啤酒(200 升)中试酿造试验中,对三种大麦品种的麦芽进行了比较,分别采用灌注或双煎糖化法。测定了甜麦汁和加啤酒花麦汁中的总多酚、花青素和黄酮类化合物。游离酚采用高效液相色谱法和库仑检测法进行测定。抗自由基能力通过 RC-DCPI、ARA-DPPH 和 ESR-T150 方法测定。通过这种方法证明了糖化方法和大麦品种对甜麦芽汁多酚和抗自由基活性的影响,结果表明糖化的影响更大(方差分析)。结果显示,煎煮甜麦汁和酒花麦汁中的所有多酚含量都明显较高,即高出几十个百分点。煎煮过程中的抗自由基能力、ARA-DPPH(37-47%)和 RC-DCPI(25-60%)水平更高。聚类分析主要根据品种对甜麦芽汁中的 28 种游离酚化合物进行了划分,其次是根据糖化情况。与 Bojos 和 Sebastian 麦芽相比,Malz 麦芽在煎煮过程中显示出更大的多酚、游离酚化合物和抗自由基能力增长。煎煮糖化工艺可在啤酒中引入更高水平的酚类抗氧化剂,从而提高啤酒的感官稳定性,并为消费者带来健康益处。麦芽和大麦品种的不同行为需要在进一步的研究中得到更好的阐释。
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