The influence of malting barley long-term storage on malt quality
2001
Marecek, J. | Sychra, L. (Mendel Univ., of Agriculture and Forestry, Brno (Czech Republic))
Long-term storage of qualitative batches of malting barley for gradual consumption is one of possibilities how to ensure the uniform quality of grain for storage. Changes were recorded in samples of long-term stored malting barley varieties Akcent, Kompakt, Krona, Olbram and Rubin by means of parameters of produced malt in regular intervals for two years. At the beginning of the storage period, the malting barley was subjected to controlled ventilation and then the malting barley grain was stored without any active ventilation. It follows from the analysis that the long-term storage results particularly in the decreased activity of amylolytic and cytolytic enzymes, which results in the deterioration of malt extract quality
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