Kvasny Prum. 1970; 16(2): 25-27 | DOI: 10.18832/kp1970002

The effect of malt dryin method upon the quality of beer.Peer-reviewed article

M. NENTWICHOVÁ

The comparison of various methods of malt drying shows the importance of temperature in the final stages of the drying process. Its influence is especially significant with high grade malt, i. e. made from one variety of brewing barley. The temperature determines the properties of extracted wort, percentage of soluble nitrogen, diastatic aktivity, colour and content of coagulable nitrogen. The influence of temperature is reflected in the results of partition chromatography by the disappearance of apexes of curves  at 280 nm absorbtion, characterizing components of 67 000 and 25 000 molecular weights. Electrophorogrammesalso show the loss of some fractions. High-molecular components are affected neither by temperatures nor by brewing and are extracted into beer. To brew good storage beer  it is necessary to maintain the drying temperature within the prescribed close limits.
(In Czech, English summary only)

Keywords: malt, kilning, quality

Published: February 1, 1970