Graduate Thesis Or Dissertation


Integrating Solutions at the Intersection of Climate Change and Flavor: Breeding for Sustainable Malting Barley and Beer Sensory Characteristics Public Deposited

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  • The following thesis consists of four sections: a general introduction, two manuscripts, a general conclusion, and an overall bibliography. The two manuscripts report on: (1) discussing the prospects of developing a perennial malting barley and potential alternative sustainable crop management practices and (2) further exploring the contributions of barley variety to beer and hot steep flavor characteristics. The first manuscript discusses four possible paths to achieving the conversion from annual to perennial growth habit while maintaining expected levels of malting quality and agronomic performance: direct domestication, wide hybridization, manipulation of the vernalization and photoperiod sensitivity genes, and mapping annual and perennial forms of ryegrass (Lolium multiflorum L., and L. perenne. L, respectively) as a basis to identify genes conferring perenniality. The second manuscript used two independent sets of barley germplasm to address the contributions of other, different barley genotypes to beer flavor. Pedigree, malt quality, beer quality, sensory attributes, and metabolomic profiles were compared within and between the two sets. Differences in malt hot steep and lager beer sensory that are attributable to barley genotype, as assessed by laboratory research and/or consumer panels, were investigated, along with differences in abundance of metabolomic compounds. The observations within this study lead to the conclusion that the variable metabolites observed among the two sets of barley germplasms are a direct result of genetic differences that lead to differential responses within the malting and brewing processes
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