Malting quality index.
2002
V. PSOTA | K. KOSAŘ
Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure".Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure".
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