Kvasny Prum. 1996; 42(6): 209-214 | DOI: 10.18832/kp1996014

Improved raw-material for malt and beer production.Peer-reviewed article

J. PROKEŠ, M. ŠPUNAROVÁ

Proanthocyanidins of barley grains, the main components of polyphenols, are diluted from the malt and they pass into beer, which causes colloidal haze. To improve colloidal stability of beer chemical stabilizers are used in the techno1ogia1 process. Utilization of proanthocyanidin-free barleys can eliminate the problem associated with beer haze. Newly bred lines of proanthocyanidin-free barleys were compared with standard varieties of spring barley at different malting technologies. Detailed analyses of malting manifested that proanthocyanidin-free barleys showed the same responses to malting procedures as control varieties of malting barley. The line KM 1630 was the best. It exhibited good quality, favourable chemical composition of gram, good water uptake during steeping,malt modification, and favourable increase of wort colour.
(In Czech, English summary only)

Keywords: spring barley, anthocyanidins, malting, malt

Published: June 1, 1996