ビール中の有機酸に関する研究 : 第2報大麦, 麦芽および麦汁中の有機酸組成

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The composition of organic acids in barley, malt, and wort were determined by partition chromatography using silica gel. The total amount of organic acids in barley was 300-360 mg. per 100 g. Malic acid was the main component, comprising 40-78% of the total amount of organic acids. Other components were citric, acetic, fumaric, succinic, and pyrroglutamic acids. The ratio of individual organic acids of the total amount of organic acids in barley was similar to that in wheat. The total amount of organic acids in malts ranged from 140 to 175 mg. per 100g. As indicated by the differences in the total amount of organic acids between barley and malt, most of the organic acids decreased in amount during the malting process. Among them, the malic acid content was especially noticed for its degree of decrease ; i. e. the malic acid content in malt was one tenth of that in barley. However, citric acid increaed three times while pyrroglutamic acid showed a slight increase. The total amount of organic acids in wort was 35-41 mg. per 100 ml. This value corresponded to about 40-45% of the total amount of organic acids in pale Japanese beer. The ratio of the individual organic acids to the total amount of organic acids in wort was similar to that in malt. In order to compare the composition of organic acids in wort and beer, it may be considered that the malic, citric, and isocitric acids contents in beer originate mainly from wort, while most of the acetic, succinic, latic, and pyrroglutamic acids in beer are produced during the hop boiling and in the fermentation processes.
社団法人日本生物工学会の論文
1964-01-15

ビール中の有機酸に関する研究 : 第2報大麦, 麦芽および麦汁中の有機酸組成

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