METHOD OF PREPARING A BARLEY-BASED BEVERAGE WITH LOW LEVELS OF OFF-FLAVORS AND /OR PRECURSORS THEREOF, BARLEY PLANT CELLS, MALT COMPOSITIONS AND BARLEY-BASED BEVERAGES
Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), nulI-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyl transferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.基於大麥之飲料是藉由採用高能耗方法,例如在分別用於窯式乾燥及麥芽汁煮沸操作的孵麥芽及釀造廠設施中大量生產。本發明係關於製備基於大麥之飲料的節能方法以及適用於該等方法之大麥植物。詳言之,本發明描述在一株植物中具有無功能型脂肪加氧酶-1(無功能型LOX-1)、無功能型脂肪加氧酶-2(無功能型LOX-2)及無功能型S-腺苷甲硫胺酸:甲硫胺酸S-甲基轉移酶之組合性狀的大麥植物,該植物尤其適用於製備基於大麥之飲料(諸如啤酒)的節能方法。
