The influence of malting process of selected varieties of barley on the oxalic acid content in malt and wort
2009
Salomon, A. | Brudzynski, A.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Zaklad Technologii Piwa i Slodu
A study of several barley varieties in different malting conditions has been done in attempt to recognize its influence on the oxalic acid content in malt and wort. Extending of germination period from 6 to 8 days has not effect on the oxalic acid content in malts and worts. The increase of the temperature of germination however, from 14 deg C to 18 deg C, keeping the same, unchanged length of germination period, resulted in the decrease of the quantity of oxalic acid in malts and worts. Good linear positive correlation between the oxalic acid content in malts and laboratory worts obtained from these malts has been observed. The obtained results doesn't permit to draw conclusion as to the influence of barley variety on the oxalic acid content in malts and worts
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