Kvasny Prum. 1998; 44(5): 126-129 | DOI: 10.18832/kp1998010

Homogeneity and Modifica-tion of Malt II. Grain Germination, Beer Flavour.Peer-reviewed article

V. PSOTA, J. ŠUSTA, K. KOSAŘ

Homogeneity and modification of malt was being affected by the rate and homogenousness of germination. In the course of after-harvest ripening were found significant differences among varieties by means of germinative energy and germination index. The homogeneity of malt mixture was decreasing with increasing differences in the level of blended malt lots. The depth of modification influenced flavour properties of a hopped wort. In the beer produced from the overmodified malt was found an increased content of polyphenols. The hopped wort from the overmodified malt exhibited a harsher taste.
(In Czech, English summary only)

Keywords: malt, germination index, homogenousness, germination, taste of beer

Published: May 1, 1998