Mailard Reaction: Difference between revisions
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A browning reaction, where situations of highly concentrated amino acids and reducing sugars exist producing compounds, collectively called melanoidins, which provide the characteristic malty aroma and flavor of to beers. Melanoidin production is most active in the malting process and continues to some extent in decoction mashing and to a somewhat lesser extent in boiling. For dark beers, it is important to use a malt with a great deal of melanoidins already in it. | A browning reaction, where situations of highly concentrated amino acids and reducing sugars exist producing compounds, collectively called melanoidins, which provide the characteristic malty aroma and flavor of to beers. Melanoidin production is most active in the malting process and continues to some extent in decoction mashing and to a somewhat lesser extent in boiling. For dark beers, it is important to use a malt with a great deal of melanoidins already in it. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:20, 20 January 2007
A browning reaction, where situations of highly concentrated amino acids and reducing sugars exist producing compounds, collectively called melanoidins, which provide the characteristic malty aroma and flavor of to beers. Melanoidin production is most active in the malting process and continues to some extent in decoction mashing and to a somewhat lesser extent in boiling. For dark beers, it is important to use a malt with a great deal of melanoidins already in it.