Kvasny Prum. 1981; 27(3): 49-52 | DOI: 10.18832/kp1981009

New analytical methods in malt checking for the brewery production.Peer-reviewed article

M. NENTWICHOVÁ, A. DOLEŽALOVÁ

Present analytical methods of malt checking do not allow to judge sufficiently quality of the malt from point of view of its suitability for the use in brewery. EBC Analytical Committee works out the new methods, e. g. new TEPRAL method of mashing instead of recent congress method, which should imitate better the situation in a plant. In this communication the methods determinating final attenuation degree are evaluated and the method suggested by LVB, including the laboratory equipment, is described. Further the method of boiling colour determination is explained, which is another analytical value important for prediction of the final product quality. Highly significant relation was between wort colour and beer colour. The disadvantage of all these techniques used for colour determination is the subjective evaluation (Brand, EBC-units etc.). According to the ASBC, it is recommended to determine colour spectrophotometrically. Finally a new method of malt friability determination is described that gives quickly and reliably data. This method uses the equipment called friabilimeter. Description of the friabilimeter, principle of the technique and the way of malt evaluation using this method are given. When malt is evaluated it is necessary to determine the values of RE (45 °C) too.
(In Czech, English summary only)

Keywords: malt, control, technology

Published: March 1, 1981