Kvasny Prum. 2007; 53(4): 98-102 | DOI: 10.18832/kp2007005

Evaluation of Barley Crop 2006 - Brewery Section.Peer-reviewed article

Josef ŠKACH, Karel NIKOLAI, Josef PROKEŠ
1 Výzkumný ústav pivovarský a sladařský, Lípová 15, 120 44 Praha 2
2 Výzkumný ústav pivovarský a sladařský, Sladařský ústav Brno, Mostecká 7, 614 00 Brno

In this work, the quality of malts produced from the variety Jersey from 2006 and from 6 growing regions of the Czech Republic was monitored. There were found significant differences in the degree of modification of malts, which reflected in the content of total nitrogen as well as alpha-amino nitrogen in hopped worts and beers. Almost in all cases, a high content of alpha-amino nitrogen was found in hopped worts, even if the protein content in malt was favourably low. The beers had a low colour, which did not correspond to the Czech beer type of the given original gravity of hopped wort. A very good correlation was found between hopped wort / beer colour and the content of total nitrogen and alpha-amino nitrogen. All beers had a very good filterability; the beer foaming power was varying and did not relate to the qualitative parameters of malt. The sensorial evaluation of the profile of the beers brewed showed only minimum differences. The evaluation of one variety from all regions shows that the result is rather a determination of differences in technological processes being used in individual malting plants than a crop evaluation. This is also evidenced by several pieces of information based on the six-year up to now monitoring.In this work, the quality of malts produced from the variety Jersey from 2006 and from 6 growing regions of the Czech Republic was monitored. There were found significant differences in the degree of modification of malts, which reflected in the content of total nitrogen as well as alpha-amino nitrogen in hopped worts and beers. Almost in all cases, a high content of alpha-amino nitrogen was found in hopped worts, even if the protein content in malt was favourably low. The beers had a low colour, which did not correspond to the Czech beer type of the given original gravity of hopped wort. A very good correlation was found between hopped wort / beer colour and the content of total nitrogen and alpha-amino nitrogen. All beers had a very good filterability; the beer foaming power was varying and did not relate to the qualitative parameters of malt. The sensorial evaluation of the profile of the beers brewed showed only minimum differences. The evaluation of one variety from all regions shows that the result is rather a determination of differences in technological processes being used in individual malting plants than a crop evaluation. This is also evidenced by several pieces of information based on the six-year up to now monitoring.

Keywords: barley, malt, quality assessment

Published: April 1, 2007 

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