Maize

[leffinge]

Hi,
I'm having my thesis about maize adjuncts in brewing and their affect on lipoxygenase and the flavour/stability of beer.
Does anyone have any information about these subjects?

Thanx

 

[evanvine]

Dunno what the big word means, but I think it adds a very pleasant flavour.

 

[TheMumbler]

I would guess something to do with fat (lipo) and oxygen, -ase suggests it is an enzyme but I'm hoping you know a lot more than that if you are doing a dissertation on it :) as for the effect of maize no idea but i don't think it will breakdown to fermentables without help from the enzymes in barley

I'm off to google it and see how far wrong I was...

sorry I can't be more help but do let us know :)

 

[Bru4u]

Maize mainly contributes to alcohol production, it's not there for flavour unless you use a lot or it's a particularly delicate beer. It is degerminated before processing to remove the oily embryo. typical make up;
Cellulose 2%, Starch & Carbohydrates 69.2%, Lipids & Fats 3.9%, Protein 8.7% Other 1.2%
Source; Malting & Brewing Science
It's used a lot more in Spirits because its cheap and any flavour is not carried over, some of the larger distillers use up to 50%, that would never happen in beer :sick: ( outside a prison anyway)

 

[Aleman]

Most of the brewers on here will have no idea what is going on, I only have a vague idea, and that it is the oxidation of lipids that leads to poor stability of pale beers in storage (it contributes to the enzymatic pathway leading to the formation of my old friend trans-2-nonenal). Whereby it manifests itself as a cardboardy aroma/taste. It tends to be more prevalent in US beers which are produced from 6 row barley (having a proportionally higher lipid content than 2 row) and some corn . . . If that corn is flaked maize, polenta or degermed corn meal it is difficult to say. it would only be in the maize products that have not been degermed that the additional lipids would be subject to the action of lipoxygenase.

Is flaked maize degermed before use . . . . I've always believed 'brewers' grade has been, and feed grade has not . . . . Polenta may or may not have been.

I'm sorry I couldn't be of more use . . . you might have better luck contacting the Institute of Brewers and Distillers though.

 

[Aleman]

Most of the brewers on here will have no idea what is going on

Somewhat patronising and elitist I feel . . . for which I apologise wholeheartedly

I put it down to being an :ugeek:

 

[jamesb]

I suspect it's true though AM, it's a very specialised question. I was going to look through my textbooks but then realised that the poster should have the same ones.

 

[leffinge]

Thanks to all for the quick replies.

 

[Hawks]

Most of the brewers on here will have no idea what is going on

Somewhat patronising and elitist I feel . . . for which I apologise wholeheartedly

I put it down to being an :ugeek:

Bang on though!!! No idea what that was about :hmm: