Reference number : GC-2017-Q4-00378, amendment number : , agreement type : G, recipient legal name : Constabel, Peter (University of Victoria), recipient country : CA, recipient province : nan, recipient city : British Columbia|Colombie-Britannique, recipient postal code : nan, program name english : Engage Plus Grants for universities, program name french : Subvention d'engagement partenarial Plus pour les universités, program purpose english : Brewing is an important industry for the Canadian economy, with small batch craft breweries in particular are_x000D_
growing rapidly within this sector. Beer is brewed with malted barley, and thus contains many barley-derived_x000D_
plant chemicals. Of primary importance among these are the tannins, a mixture of oligomeric and polymeric_x000D_
polyphenols which impact both beer flavour and stability. Tannins can interact with proteins and many other_x000D_
biomolecules, and are also known for their positive effects on human health. Under some conditions, tannins_x000D_
precipitate proteins and can cause the generation of 'cold haze' in beer. This is a major concern to brewers as it_x000D_
leads consumers to question the quality of the product. Cold haze can be removed prior to bottling using_x000D_
chemical methods or filtration, but for the craft beer industry, alternative approaches are preferred. Therefore, a_x000D_
long-term goal of malsters and brewers is precise control of barley tannin within malt. Our previous work_x000D_
indicated that significant changes occur in tannins during the kilning step of malt production: the concentration_x000D_
of the water-soluble tannin fraction increases steeply, while other tannin fractions decrease or remain the same._x000D_
These changes are likely to be important to the tannin content of beer; to date, nothing is known about the_x000D_
nature of the water-soluble tannins, for example, if they are composed of larger or smaller oligomeric tannins._x000D_
The proposed research will therefore focus on the chemical analysis of the soluble tannin fractions. This will be_x000D_
done at key stages of the malting process in order to understand tannin dynamics, and also with specialty malts_x000D_
kilned under different conditions. Non-tannin components, and in particular phenolic acids, will also be_x000D_
measured. We will make use of our recently purchased analytical system, a ultra-high pressure liquid_x000D_
chromatography (UHPLC) system, that will allow us to simultaneously measure compounds by UV absorption_x000D_
and mass spectrometry. Ultimately, we aim to determine if the release of water-soluble tannins is mediated by_x000D_
enzymatic processes, and if these can be manipulated during malting in order to control tannin content of malt._x000D_
This would help control cold haze formation, and represent a major advance for craft brewers., program purpose french : Brewing is an important industry for the Canadian economy, with small batch craft breweries in particular are_x000D_
growing rapidly within this sector. Beer is brewed with malted barley, and thus contains many barley-derived_x000D_
plant chemicals. Of primary importance among these are the tannins, a mixture of oligomeric and polymeric_x000D_
polyphenols which impact both beer flavour and stability. Tannins can interact with proteins and many other_x000D_
biomolecules, and are also known for their positive effects on human health. Under some conditions, tannins_x000D_
precipitate proteins and can cause the generation of 'cold haze' in beer. This is a major concern to brewers as it_x000D_
leads consumers to question the quality of the product. Cold haze can be removed prior to bottling using_x000D_
chemical methods or filtration, but for the craft beer industry, alternative approaches are preferred. Therefore, a_x000D_
long-term goal of malsters and brewers is precise control of barley tannin within malt. Our previous work_x000D_
indicated that significant changes occur in tannins during the kilning step of malt production: the concentration_x000D_
of the water-soluble tannin fraction increases steeply, while other tannin fractions decrease or remain the same._x000D_
These changes are likely to be important to the tannin content of beer; to date, nothing is known about the_x000D_
nature of the water-soluble tannins, for example, if they are composed of larger or smaller oligomeric tannins._x000D_
The proposed research will therefore focus on the chemical analysis of the soluble tannin fractions. This will be_x000D_
done at key stages of the malting process in order to understand tannin dynamics, and also with specialty malts_x000D_
kilned under different conditions. Non-tannin components, and in particular phenolic acids, will also be_x000D_
measured. We will make use of our recently purchased analytical system, a ultra-high pressure liquid_x000D_
chromatography (UHPLC) system, that will allow us to simultaneously measure compounds by UV absorption_x000D_
and mass spectrometry. Ultimately, we aim to determine if the release of water-soluble tannins is mediated by_x000D_
enzymatic processes, and if these can be manipulated during malting in order to control tannin content of malt._x000D_
This would help control cold haze formation, and represent a major advance for craft brewers., agreement title english : Chemical analysis of condensed tannins in barley and malt, agreement title french : Chemical analysis of condensed tannins in barley and malt, agreement number : EGP2, agreement value : 12500.0, agreement start date : 2018-03-07, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada