Claim · model-written summary
Adding ascorbic acid to mashes reduced the color of the wort.
- Taxon
- barley
.jpg?width=60)
Hordeum vulgaree0 - Treatment
- addition of ascorbic acid to mashese1
- Outcome
- colore1
- Direction
- reducede1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Ascorbic acid oxidase (AAO) develops in the embryo tissues of barley during steeping and initial stages of germination”
e1“addition of ascorbic acid to mashes results in the survival of higher levels of polyphenol and thiols into wort and a reduced color in that wort”
Title
Ascorbic Acid Oxidase in Barley and Malt and its Possible Role during Mashing
Makoto Kanauchi; Kyle J. Simon; Charles W. Bamforth Journal of the American Society of Brewing Chemists 2014. doi:10.1094/asbcj-2014-0120-01
Other claims from this paper (5)
- Observation Ascorbic acid oxidase develops in barley embryo tissues during steeping and early germination.
- Observation Two AAO enzymes were identified in barley.
- Observation One of the two barley AAO enzymes has a remarkably low molecular weight (<10,000).
- Observation Both barley AAO enzymes are very heat tolerant and act over a broad pH range.
- Intervention effect Adding ascorbic acid to mashes led to higher levels of polyphenol and thiols surviving into wort.