Estudio de la calidad del malteado de la cebada producida en la cervecería Lo Vilot

Entity: Universitat Rovira i Virgili (URV)

Confidenciality: No

Education area(s): Begudes Fermentades

Title in different languages: Study of the barley's malt quality produced by Lo Vilot brewery

Abstract: During the last ten years the number of microbreweries in Spain has rose up rapidly. One of these small breweries, was settle in Almacelles (Lleida) and it is called Lo Villot, has a unique characteristic in the craft beer industry because it produces all the ingredients necessaries to brew his beer, including barley malt. Production of barley malt is a complex process, which it has crucial importance in the final product. For this reason, it highly recommended to improve the quality controls in the malt production in order to obtain the best characteristics in final beer. Unfortunately, small breweries do not have enough resources to implement a real control quality system. For that reason, the aim of this study is developing a real barley malt quality control for the 2019 Lo Vilot´s harvest in order to obtain a product profile and try to improve the whole process. In the present study we aimed at investigating 14 different key parameters in malt quality. In addition, we replicate the same test in a commercial malt sample in order to compare both results. After the study, we can notice that the Lo Vilot´s extract yield is lower compared to commercial malt. Several factors have the responsibility for this reduction: low modification in the grain and high levels of humidity and protein. We have detected other factors which reduce the malt quality, such as, heterogeneous grain's size, presence of organic impurities and grain roots. Finally, we also aimed at proposal some improvement in order to obtain better results in grain modification and in the Lo Vilot´s barley malt process.

Subject: Bioquímica i Biotecnologia

Academic year: 2018-2019

Language: Castellà

Work's public defense date: 2019-12-09

Subject areas: Biochemistry and biotechnology

Student: Hernández Díaz, José Antonio

Department: Bioquímica i Biotecnologia

Creation date in repository: 2019-03-11

Keywords: Quality, barley malt, beer

Title in original language: Estudio de la calidad del malteado de la cebada producida en la cervecería Lo Vilot

Project director: Romero, M. Paz