Effect of dormacy on formation of technological parameters of malt | Vplyv dormancie na formovanie technologických parametrov sladu
2010
Líšková, M., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Frančáková, H., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Mareček, J., Slovak Univ. of Agriculture in Nitra (Slovak Republic)
The aim of this work was to find out the effect of dormancy on formation of technological parameters of malt, which are monitored according to indicators of malting quality (USK). Selected technological parameters of malt considered in this experiment were: extract, relative extract at 45 deg C, Kolbach index and, apparent final attenuation in relation to physiological parameters of barley grain which were: germination capacity, germination energy, speed of germination and germination index. We tried to find out whether it would be possible to predict malt technological quality according to physiological parameters of barley grains. The results revealed that dormancy markedly influenced formation of technological parameters of malt such as relative extract at 45 deg C and Kolbach index. Some varieties did not finish their dormancy even six weeks after harvest. After half a year varieties were prepared for malt processing, however, according to their physiological parameters (germination capacity, germination energy, germination speed and germination index) the varieties were already post-harvest ripe after six weeks of harvesting. Germination index and germination speed were the most suitable physiological parameters observed and according to those the correlations between malt technological parameters such as extract and relative extract at 45 deg C may be considered. Germination index and germination speed could be used in malting industry to predict malting quality.
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