Kvasny Prum. 2009; 55(3): 73-81 | DOI: 10.18832/kp2009008

Barley storage system and its impact on malt and beer quality.Peer-reviewed article

Alexandr MIKYŠKA, Josef PROKEŠ
Výzkumný ústav pivovarský a sladařský, a. s., Lípová 15, 120 44 Praha 2

An influence of barley storage on malt quality was tested in a laboratory scale. After dormancy had come to end barleys of varieties Jersey and Tolar were stored at amount of 50 kg at the temperature was 10 °C in aerobic and anaerobic conditions. Malting was carried out in a laboratory malting plant in three times, 2 weeks, two months and six months after the start of storage trial. After 3 weeks of malt storage brewing trials carried out. Complex evaluation of all determined analytical malt quality parameters by cluster analysis confirmed significant dependence of malt quality on properties of barley variety, and shows significant dependence of malt quality on barley storage time in a linkage with kind of barley storage. The kind of storage affected germination energy and germination activity of barley, water intake by a steeping, friability and wort clarity. Risk of higher values of malt haze increased in aerobic storage conditions. After 6 months storage in these conditions friability of malt decreased markedly too. Some malt quality parameters was affected by storage time without statistical evidential dependence on storage conditions Malts prepared from longer time stored barleys had higher values of limit attenuation and soluble nitrogen, better prediction of filterability, higher antioxidant activity and slightly better sensorial quality and stability of beer.An influence of barley storage on malt quality was tested in a laboratory scale. After dormancy had come to end barleys of varieties Jersey and Tolar were stored at amount of 50 kg at the temperature was 10 °C in aerobic and anaerobic conditions. Malting was carried out in a laboratory malting plant in three times, 2 weeks, two months and six months after the start of storage trial. After 3 weeks of malt storage brewing trials carried out. Complex evaluation of all determined analytical malt quality parameters by cluster analysis confirmed significant dependence of malt quality on properties of barley variety, and shows significant dependence of malt quality on barley storage time in a linkage with kind of barley storage. The kind of storage affected germination energy and germination activity of barley, water intake by a steeping, friability and wort clarity. Risk of higher values of malt haze increased in aerobic storage conditions. After 6 months storage in these conditions friability of malt decreased markedly too. Some malt quality parameters was affected by storage time without statistical evidential dependence on storage conditions Malts prepared from longer time stored barleys had higher values of limit attenuation and soluble nitrogen, better prediction of filterability, higher antioxidant activity and slightly better sensorial quality and stability of beer.

Keywords: barley, barley storage, malting, malt quality, beer quality

Published: March 1, 2009 

References

  1. Pelikán, M.: Zpracování obilnin a olejnin. MZLU v Brně, 1996.
  2. Hřivna, L.: Úprava a posklizňové dozrávání sladovnického ječmene.Ječmenářská ročenka 1999,VÚPS, Praha, 1998, 126-134, 149-156.
  3. Kosař, K., Procházka, S. et al.: Technologie výroby sladu a piva. VÚPS, Praha, 2000.
  4. Pelikán, M., Sáková, L.: Jakost a zpracování rostlinných produktů. JČU České Budějovice, 2001.
  5. Analytica EBC, 5th edition, European Brewery Convention, CarlHans Verlag, Nürenberg, 1998.
  6. Basařová, G. et al: Pivovarsko-sladařská analytika, Merkanta, Praha, 1994.
  7. Sarx, G.H.: Der Einfluss der Malzqualität auf den Läuterprozess - neue Erkenntnisse und Methoden, 89. Oktobertagung der VLB, 7.-9. Oktober 2002, 27.
  8. Brautechnische Analysenmethoden, Band II, Freissing-Weihenstephan, 1987, 96-97.
  9. Mikyška, A., Krofta, K., Hašková, D.: Evaluation of antioxidant properties of hop and hop products. Kvasny Prum. 52, 2006, 214-225. Go to original source...
  10. Ushida, M., Ono, M.: Improvement of oxidative flavor stability of beer - Role of OH-radicals in beer oxidation. J. Am. Soc. Brew. Chem. 54, 1996, 198-204. Go to original source...
  11. Ushida, M., Suga, S., Ono, M.: Improvement of oxidative flavor stability of beer - Rapid prediction method for beer flavor stability by electron spin resonance spectroscopy. J. Am. Soc. Brew. Chem. 54, 1996, 205-211. Go to original source...
  12. Kellner, V., Jurková, M., Čulík, J., Horák, T., Čejka, P.: Some phenolic compounds in Czech hops and beer of Pilsner type. Brewing Science 2007, Jan./Feb., 5-10.
  13. Čulík, J., Jurková, M., Horák, T., Kellner, V.: Zkušenosti s využitím nových technik plynové chromatografie při analýze senzoricky aktivních látek. Část.II. Stanovení karbonylových sloučenin pomocí derivatizace nebo detekce detektorem GC-ECD a GC-MS. Využití HPLC při stanovení 2-furfuralu. Kvasny Prum. 44, 1998, 7-11. Go to original source...
  14. Ojala, M., Kotiaho, T., Siirila J., Sihvonen, M-L.: Analysis of aldehydes and ketones from beer as PFBOA derivatives. Talanta 41, 1994, 1297-1309. Go to original source...
  15. Horák,T., Čulík, J., Jurková, M., Čejka, P., Kellner, V.: Stanovení mastných kyselin v pivu technikou SPME.Kvasny Prum.51, 2005, 374-377. Go to original source...
  16. Čejka, P., Kellner, V., Čulík, J., Horák, T, Jurková, M.: Moderní metody hodnocení výsledků senzorické analýzy. Kvasny Prum. 48, 2002, 114-119. Go to original source...
  17. Meloun, M., Militký, J.: Kompendium statistického zpracování dat. Academia Praha, 2002.
  18. Meloun, M., Militký, J., Hill, M.: Počítačová analýza vícerozměrných dat v příkladech. Academia Praha, 2005.
  19. Andersen, M., Outtrop, H., Skibsted, L.: Potential antioxidants in beer assessed by spin trapping. J. Agric. Food Chem. 48, 2000, 3106-3111. Go to original source...
  20. Back, W., Franz, O., Nakamura,T.:Das antioxidative Potenzial von Beer. Brauwelt 141, 2001, 209-215.
  21. Mikyška, A., Hašková, D, Prokeš, J.: Antiradical properties of malt accessed by EPR methods. Proc. Eur. Brew. Conv. Congr., Prague 2005, 30, CD ROM 2005, Contribution 85.
  22. Kellner, V., Mikyška, A., Prokeš, J., Hašková, D., Čulík, J., Čejka, P.:The Influence of Malt Polyphenols and Individual Phenolic Substances on Beer Quality, Colloidal and Sensory Stability. Proc. Eur. Brew. Conv. Congr., Prague, 2005, 30, CD ROM 2005, Contribution 61.
  23. Franz, O., Back, W.: Stability index-a new approach to measure the flavor stability of beer. Tech. Q. Master Brew. Assoc. Am. 40, 2003, 20-24.
  24. Kautovirta-Noira, A., Virtanen, H., Poyri, S., Lehtinen, P., Nurmi, T., Hartwaal, P., Reinikainen, P., Siirila, J., Home, S.: The increase of antioxidant activity during mashing - does it improve beer flavor stability? Proc. Eur. Brew. Conv. Congr., Prague, 2005, 30, Fachverlag Hans Carl: Nurnberg, CD ROM 2005, Contribution 79.
  25. Noel, S., Liegeois, C., Lermusieau, G., Bodart, E., Badot, C. and Collin, S.: J. Agric. Food Chem. 47, 1999, 4323-4326. Go to original source...
  26. Mikyška, A., Hašková, D., Hrabák, M., Šrogl, J., Horák, T.: The role of malt and hop polyphenols in beer quality, haze and flavour stability. Proc. Eur. Brew. Conv. Congr., Budapest 2001, 28, Fachverlag Hans Carl: Nurnberg, CD ROM 2001, Contribution 59.
  27. Dostálek, P., Karabín, M.: Impact of hop polyphenols and antioxidant properties of wort on formation carbonyl compounds during boiling process and storage of beer.Proc.Eur.Brew.Conv.Congr., Prague 2005, 30, Fachverlag Hans Carl: Nurnberg, CD ROM 2005, Contribution 102.
  28. Wackenbauer, K., Meyna, S.. Westphal, M.: Changes in barley and malt during storage and the effect on flavour stability of beers produced. Monatsschr. Brauwiss. 56, 2003, 27-33.

Return to the content