2009_Book_FoodChemistry

894 20 Alcoholic Beverages
Table 20.1. Production and consumption of beer in 1980, 1997 and 2004
Country Production Consumption
(10 6 hl) (l/capita)
1980 1997 2004 1980 1997 2004
Belgium 14.3 14.0 15.4 131 101 93
Denmark 8.1 9.2 8.4 131 117 90
Germany 92.3 a 114.8 106.0 146 a 131 116
Finland 2.8 4.8 4.6 54 67 84
France 21.7 19.5 18.1 57 33
Greece 4.1 b 3.9 4.4 41 b 39
Ireland 6.0 8.1 8.0 122 124 108
Italy 8.6 11.5 13.7 17 25 30
Luxembourg 0.7 0.5 0.4 116 115
Holland 15.7 24.7 25.1 86 86 78
Austria 7.6 9.4 8.9 102 113 109
Portugal 3.6 6.6 7.3 35 64 62
Sweden 3.7 4.9 4.0 47 62 52
Spain 20.0 24.9 30.6 54 67
United Kingdom 64.8 59.1 58.0 118 104 101
Czech Rep. 18.5 161
a Without GDR.
b 1990.
Adjuncts are low in enzyme activity, hence their
use may necessitate the addition of microbial enzyme
preparations with α-amylase and proteinase
activities.
Unmalted barley contains about three times more
β-glucans than malted barley. In order to decrease
the viscosity of unmalted barley extract to values
similar to those of malted barley, β-glucans must
be degraded with the enzyme β-glucanase, which
is present in microbial enzyme preparations.
20.1.2.2.3 Syrups, Extract Powders
Since adjunct processing may result in undesirable
changes, extracts from enzyme- or
acid-treated barley, wheat or corn have recently
been introduced in the form of syrup or powder.
The use of syrup from barley to as much as 45%
of the total mash is possible.
20.1.2.2.4 Malt Extracts, Wort Concentrates
For production of hop-free malt extracts or
hopped wort concentrates, the usual worts are
evaporated in vacuum or concentrated by freeze
drying. Such concentrates are diluted prior to
use. The content of bitter substances and the
tendency to produce cloudiness or turbidity are
decreased in such concentrates, since tannins and
proteins are removed during the evaporation step.
20.1.2.2.5 Brewing Sugars
Sucrose, invert sugar and starch-sugar are introduced
at the stage of hopping or before the beer
is bottled.
20.1.2.3 Hops
20.1.2.3.1 General Outline
Hops are a very important and indispensable ingredient
in beer production. They act as a clarifier,
since they precipitate the proteins in wort,
change the wort character to give a specific aroma
and bitter taste and, together with ethanol and carbon
dioxide, their active antibiotic properties contribute
to the stability of beer. Lastly, the pectin
content of hops enhances the foam-building ability
of beer. The hop (Humulus lupulus) is a tall,