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Article

Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L).

BMC genomics - 11 Jun 2015

Ye Lingzhen, Huang Yuqing, Dai Fei, Ning Huajiang, Li Chengdao, Zhou Meixue, Zhang Guoping

Abstract excerpt

BACKGROUND: In bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer. RESULTS: In this study, the genetic mechanism of the factors affecting beer haze stability in barley was studied. Quantitative trait loci (QTL)...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 26059687
DOI: 10.1186/s12864-015-1683-1
PMCID: PMC4461983

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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