A Comparison of Fermentation Methods to Produce 100% Barley Beer
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Abstract:
In this study, Novozymes Ondea Pro? enzyme was used to produce 100% barley beer. Samples of beer produced using top fermentation and bottom fermentation techniques were assessed. The sugar spectrum composition, amino acid content, Lundin fraction value, α-amino nitrogen content in the wort, and flavor substances in 100% barley beer samples were examined. In particular, the characteristic flavor substance 4VG in beer produced using the top fermentation technique was examined, and members of the National Alcohol Tasting Committee were invited to conduct sensory evaluations. The wort brewed by Ondea Pro? provided sufficient nutrients for yeast and resulted in high-quality, 100% barley beer. The flavor substance contents of the 100% barley beer beverage brewed using the top fermentation technique were much higher than those of the bottom fermentation product, and the taste was also much better owing to the special top-fermenting yeast strain and the relatively high fermentation temperature. Thus, the 100% barley beer produced using the top fermentation technique has considerable market potential and promotional value.
