Kvasny Prum. 2010; 56(2): 93-99 | DOI: 10.18832/kp2010012

Malt quality during the post-harvest maturation of barley.Peer-reviewed article

Helena FIŠEROVÁ, Josef PROKEŠ, Alena HELÁNOVÁ, Jiří HARTMANN
1 Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno
2 Výzkumný ústav pivovarský a sladařský, a. s., Sladařský ústav, Mostecká 7, 614 00 Brno
3 Ústřední kontrolní a zkušební ústav zemědělský, Brno, odbor odrůdového zkušebnictví

Within the period following immediately after the harvest, spring barley crops cannot produce malt of good quality. The main reason of this fact is that the kernels enter into the stage of dormancy, which causes their bad and unbalanced germination. Due to this fact the relation of dormancy to qualitative parameters of produced malt and physiological condition of malting barley kernels was followed immediately after the harvest and in intervals of three and six weeks after the harvest. Production of ethylene, ethane, and carbon dioxide as well as oxygen consumption during the period of malt production was studied in six varieties of malting barley (viz. Bojos, Jersey, Malz, Prestige, Sebastian, and Tolar). In produced malt the following parameters were estimated: activity of α-amylase, content of β-glucans, malt homogeneity, malt modification, and yield of malting. Using the method of statistical stepwise regression, significant dependences existing between ethylene production and yield of malting were found out. During the period of barley steeping and germination, production of ethylene is dependent on the content of β-glucans and malt homogeneity and modification. At the beginning of germination, production of ethylene represents a highly significant indicator of α-amylase activity. Production of carbon dioxide is directly related to malt homogeneity and modification. The amount of consumed oxygen indicates indirectly the potential yield of the malting process and future malt modification even after the first steeping.Within the period following immediately after the harvest, spring barley crops cannot produce malt of good quality. The main reason of this fact is that the kernels enter into the stage of dormancy, which causes their bad and unbalanced germination. Due to this fact the relation of dormancy to qualitative parameters of produced malt and physiological condition of malting barley kernels was followed immediately after the harvest and in intervals of three and six weeks after the harvest. Production of ethylene, ethane, and carbon dioxide as well as oxygen consumption during the period of malt production was studied in six varieties of malting barley (viz. Bojos, Jersey, Malz, Prestige, Sebastian, and Tolar). In produced malt the following parameters were estimated: activity of α-amylase, content of β-glucans, malt homogeneity, malt modification, and yield of malting. Using the method of statistical stepwise regression, significant dependences existing between ethylene production and yield of malting were found out. During the period of barley steeping and germination, production of ethylene is dependent on the content of β-glucans and malt homogeneity and modification. At the beginning of germination, production of ethylene represents a highly significant indicator of α-amylase activity. Production of carbon dioxide is directly related to malt homogeneity and modification. The amount of consumed oxygen indicates indirectly the potential yield of the malting process and future malt modification even after the first steeping.

Keywords: spring barley, malt, quality, post-harvest maturation

Received: December 8, 2009; Accepted: January 6, 2010; Published: February 1, 2010 

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