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Influence of Malt Modifications on the Concentrations of Free Phenolic Acids in Wheat and Barley Malts
D. Langos, M. Granvogl, M. Gastl, P. Schieberle

Process induced changes in free phenolic acids (caffeic-, cinnamic-, p-coumaric-, ferulic-, sinapic-, and vanillic acid) in wheat and barley grain, green malts, and kiln-dried malts were analysed by means of stable isotope dilution assays (SIDAs) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Different steeping degrees, germination temperatures, and germination times were applied for malt

Descriptors: Ferulic acid, grain, HPLC-MS/MS, malt, phenolic acids, stable isotope dilution analysis

BrewingScience - Monatsschrift fr Brauwissenschaft, 68 (July/August 2015), pp. 93-101