Kvasny Prum. 1982; 28(9): 198-203 | DOI: 10.18832/kp1982041

Significant factors affecting fermentation..Peer-reviewed article

H. VRTĚLOVÁ, M. NENTWICHOVÁ

A new method used in our laboratory for an evaluation of malt exported reflects the attenuation in a plant scale. The effects influencing the attenuation were studied from the literature at first. The proper experiments comprise an observation of factors such as: the effect of barley cultivation, barley variety and that of technology on the attenuation. The results proved that this property can be positively affected by the use of higly attenuable brewing barleys which were cultivated after root-crops and cropped after their full ripening. During further treatment steeping with aeration is necessary. The whole procedure should he performed with the aim to obtain a well modificated malt.
(In Czech, English summary only)

Keywords: malt, fermentation, plant scale

Published: September 1, 1982