Kvasny Prum. 2018; 64(6): 302-313 | DOI: 10.18832/kp201832

Malting quality of winter wheat (Triticum aestivum L.)Peer-reviewed article

Vratislav PSOTA1, Markéta MUSILOVÁ1, Lenka SACHAMBULA1, Vladimíra HORÁKOVÁ2, Aleš PŘINOSIL3, František ŠMÍD3, Karolína ADÁMKOVÁ4, Martin ADAM4
1 Research Institute of Brewing and Malting, Analytical Testing Laboratory – Malting Institute Brno/Výzkumný ústav pivovarský a sladařský, a.s., Analytická zkušební laboratoř – Sladařský ústav Brno, Brno
2 Central Institute for Supervising and Testing in Agriculture, National Plant Variety Office, Brno, Czech Republic/Ústřední kontrolní a zkušební ústav zemědělský, Národní odrůdový úřad, Brno
3 Raven Trading, Ltd., Olomouc, Czech Republic/Raven Trading, s.r.o., Olomouc
4 Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic/Fakulta Chemicko-technologická, Univerzita Pardubice, Pardubice

In the course of three testing years (2013 - 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14% was made up by free amino nitrogen. Cytolytic modification was evaluated mainly by wort viscosity (1.864 mPa.s). Malt friability and β-glucan content in wort were very low. Average arabinoxilan content in wort varied about 1524 mg/l.

Keywords: winter wheat, malting quality

Received: September 4, 2018; Accepted: October 8, 2018; Published: December 14, 2018 

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