Kvasny Prum. 1998; 44(2): 43-45 | DOI: 10.18832/kp1998004

Study of Solubility of Malt Polyphenols.Peer-reviewed article

P. BOUŠOVÁ, J. ŠROGL, J. FAMĚRA, K. KOSAŘ

The article is concentrated on the investigation of transition conditions of barley and malt polyphenol substances into soluble form during malting process. The attention was paid, first of all, to these relations : the influence of the variety on the polyphenol content, the dependence of the polyphenol content on the degree of steeping, the relation of polyphenol and soluble nitrogen content, the relationship of the polyphenol content with the fme-coarse grind difference and some other connections. The result of investigation is this fundamental information : the transition of polyphenol substances into aqueous solution does not show any correlation with current qualitative indicators of malt modification; the content of polyphenols in an unhopped wort solution is influenced by the variety of barley; the content of polyphenol substances in a congress wort is the independent quality criterion.
(In Czech, English summary only)

Keywords: polyphenols, malting, barley varieties, malt quality criterions

Published: February 1, 1998