P-12
The differences in fermentable carbohydrates of major Canadian malting barley varieties and their effects on fermentation
Presenter: Yueshu Li, Canadian Malting Barley Technical Centre, Winnipeg, MB, Canada
Co-Authors: Rob McCaig, Aleksandar Egi, and Ken Sawatzky, Canadian Malting Barley Technical Centre, Winnipeg, MB, Canada

The fermentable carbohydrates of the major Canadian malting barley varieties were examined and the changes in fermentable carbohydrates during the malting and brewing process were monitored. It was observed that the fermentable carbohydrate compositions of the Congress wort were varietal dependent, while the fermentable carbohydrate compositions of the brewing wort and beer were both varietal and mashing condition dependent. The degree of malt modification affected both the malt carbohydrate composition and the malt brewing performance.

Yueshu Li is the director of malting technology for the Canadian Malting Barley Technical Centre in Winnipeg, Manitoba, Canada. Yueshu joined the Centre in August 2000. Previously, he was the senior technical consultant of malting barley for the Market Development Department of the Canadian Wheat Board. He has over 15 years of malting industry experience, and has held several senior research and management positions in the malting industry, in both North America and China. He served at Canada Malting Company as a research associate, at Prairie Malt Limited as director of special projects, at Schreier Malting, USA as director of technical services, and served at CUC Nanjing Malt Limited, China as general manager. He obtained his B.Sc. and M.Sc. degrees in China and his Ph.D. degree from the University of Saskatchewan in Canada. He is a member of the MBAA, ASBC, and AACC.