Investigating Michigan Grain Terroir: Evaluation of Michigan Grain Varieties via Determination by HPLC
- Research Date
- 2025
- Authors
- Nicole Shriner
- Priorities
- Crop Quality, Soil Health
- Crop Categories
- Grain, Rye
- Beverage Categories
- Beer, Spirits
This project characterized Michigan-grown corn and rye varieties by quantifying total and individual phenolic acids—key flavor precursors in distilled and brewed beverages. A reproducible extraction method was developed and optimized for free, bound and total phenolic acids. Complete phenolic acid profiles for all 2022 corn harvest varieties were completed using HPLC. Significant compositional differences among varieties were observed, supporting the concept of grain terroir influenced by genetics, soil, and climate. Results will enable farmers to market grains based on flavor potential and allow distillers and brewers to make informed sourcing decisions. Ongoing work will integrate agronomic data and GC-MS analysis to further link individual grains and location to flavor.