Correlation of Malt Quality Parameters and Beer Flavor Stability: Multivariate Analysis. Guido LF, Curto AF, Boivin P, Benismail N, Goncalves CR, Barros AA. REQUIMTE - Departamento de Quimica da Faculdade de Ciencias da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal, IFBM - Institut Francais des Boissons de la Malterie et de la Brasserie, 7 rue du Bois de la Champelle, 54500 Vandoeuvre les Nancy, Portugal, and MALTIBERICA - Sociedade Produtora de Malte S.A., Rua Alberto Valente, 2965-309 Poceirao, Portugal. Malt is known to have an impact on beer flavor stability mainly due to the presence of antioxidants. In this study, five barley varieties were malted at industrial and micro scale, and quality parameters of the resulting malts were measured (diastatic power, friability, beta-glucan content, antiradical power, reducing power, lipoxygenase activity, and nonenal potential) and correlated with the sensory data obtained for the corresponding fresh and forced aged beers. A statistical strategy using multiple linear regressions was applied to explore relationships between the malt chemical parameters and beer sensory data, showing antiradical power as the major contribution of malt to beer flavor stability. Additionally, the measured antiradical power, which is well correlated with the polyphenolic content, was found to be very similar for malt and barley, emphasizing the key role of barley endogenous polyphenols.