{"id":20124,"date":"2013-05-06T08:54:32","date_gmt":"2013-05-06T13:54:32","guid":{"rendered":"http:\/\/quotulatiousness.ca\/blog\/?p=20124"},"modified":"2013-05-06T08:54:32","modified_gmt":"2013-05-06T13:54:32","slug":"genetically-modified-barley-may-mean-the-end-of-skunky-beer","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2013\/05\/06\/genetically-modified-barley-may-mean-the-end-of-skunky-beer\/","title":{"rendered":"Genetically modified barley may mean the end of skunky beer"},"content":{"rendered":"<p><em>The Register<\/em>&#8216;s <a href=\"http:\/\/www.theregister.co.uk\/2013\/05\/06\/new_barley_strain_keeps_beer_fresh\/\" target=\"_blank\">Simon Sharwood<\/a> on an Australian development that might herald new long-life beers:<\/p>\n<blockquote><p>Researchers at Australia&#8217;s University of Adelaide have unlocked the secret to letting beer age without it tasting like old socks.<\/p>\n<p>Doctor Jason Eglington of the university&#8217;s School of Agriculture, Food and Wine explained that barley contains an enzyme called \u201clipoxygenase\u201d. The enzymatic process produces several substances, among them an aroma volatile, catchily named \u201ctrans-2-nonenal\u201d. The latter substance, over time, gives old beer a nasty taste and odour.<\/p>\n<p>Eglington, who heads the university&#8217;s Barley Program*, learned that some ancient strains of barley have a defective version of lipoxygenase.<\/p>\n<p>Some selective breeding later and the booze boffins have produced a new barley with everything a brewer could want &mdash; except working lipoxygenase.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>The Register&#8216;s Simon Sharwood on an Australian development that might herald new long-life beers: Researchers at Australia&#8217;s University of Adelaide have unlocked the secret to letting beer age without it tasting like old socks. Doctor Jason Eglington of the university&#8217;s School of Agriculture, Food and Wine explained that barley contains an enzyme called \u201clipoxygenase\u201d. The [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[331,16],"tags":[210,827],"class_list":["post-20124","post","type-post","status-publish","format-standard","hentry","category-australia","category-science","tag-beer","tag-genetics"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-5eA","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/20124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=20124"}],"version-history":[{"count":2,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/20124\/revisions"}],"predecessor-version":[{"id":20126,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/20124\/revisions\/20126"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=20124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=20124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=20124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}