Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 370

Table 16.4 Continued

Adjunct Origin Reason for use 1,2 Typical

concentration

dark wheat beers. Even in very small
quantities intensifi es the beer aroma and
colour. Colour EBC 800 (SRM 308)

Wheat Malt
Crystal

UK In effect crystal malt made from wheat. Can

be used in all German style top fermenting
beers to increase the fullness of body and
intensify the wheat malt aroma. Colour EBC
100-120 (SRM 39-47)

Up to 15% of
grist

Wheat Malt
Dark

Germany Not particularly dark in colour. Only produced

in Germany and is used for Weizen, Kölsch,
Alt and some other top fermented beers.
Colour EBC 15-17 (SRM 6-7)

Up to 70% of
grist

Wheat Malt
Pale

UK Used to enhance roundness of fl avour and

head formation in most beer styles. Colour
EBC 3-4 (SRM 1.6-2)

Up to 70% of
grist

Wheat
Torrefi ed

UK Used to aid head retention and gives a

slightly nutty/biscuit fl avour. Colour EBC
2.75 (SRM 1.5)

Up to 10% of
grist

Notes:
1 'The Brupacks Guide to Grains', www.brupaks.com/BRUPAKS%20GRAIN%20GUIDE%20WEB.
htm.
2 EBC = colour scale of the European Brewing Convention; SRM = colour scale from standard
reference method of the American Society of Brewing Chemists (ASBC); EBC ∼ 2.6 (SRM - 0.46).

sugars occur simultaneously due to the presence of Aspergillus, Rhizopus and
other amylolytic fungal species and Saccharomyces cerevisiae and other yeasts,
respectively (Table 16.5) (Cho 2004; Park 2005; McKay et al. 2011b).
In Korea, the less refi ned, cloudy versions, such as makkoli, can be fl avoured
with fruit juices or syrups, such as apple or blueberry. There are also many
traditional fl avoured versions of yakju, a clear (fi ltered) rice wine, although some
versions are made by soaking the fl avourants in soju (a cereal or vegetable spirit),
followed by dilution and some sweetening, so are not true rice wines and are more
like liqueurs (see Section 16.2.4). A list of typical fl avoured Korean rice wines is
given in Table 16.5. There are no mandatory labelling requirements relating to
these drinks, but instead many companies openly advertise the fl avouring
ingredients because of their notable benefi cial (medicinal) properties. See Section
16.6 for more discussion on labelling.
The most famous fl avourant of Korean yakju is red ginseng root ( Panax
ginseng ), the traditional ginseng wine of Geumsan being the best known. Ginseng
has many medicinal properties, including support of the immune system and
regulation of blood pressure. Mushrooms can also be used as yakju fl avourants
(Kim et al. 2004), the resulting drinks having been shown to possess potent
antihypertensive properties.

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