The Effect of Acidic Steeping on Malt Technological Parameters

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895186" target="_blank" >RIV/60461373:22330/13:43895186 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The Effect of Acidic Steeping on Malt Technological Parameters
Original language description
Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague. Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i.e. extract, enzymatic activity, color and pH of congress wort were analyzed. Principal part of the study was devoted to monitoring of content of polyphenolic substances and antioxidant characters of congress worts prepared from the malts.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Project
<a href="/en/project/ME10110" target="_blank" >ME10110: Factors affecting the beer phenolic compounds. Studies on the whole process: from raw materials to beer.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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