Quality of farmhouse malt: the influence of production methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F25%3AN0000015" target="_blank" >RIV/60193697:_____/25:N0000015 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.eu/index.php/kp/article/view/329" target="_blank" >https://www.kvasnyprumysl.eu/index.php/kp/article/view/329</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2025.71.980" target="_blank" >10.18832/kp2025.71.980</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Quality of farmhouse malt: the influence of production methods

Popis výsledku v původním jazyce

This case study examines the impact of production methods and barley varieties on the quality of farmhouse malts. The experiment used samples of three spring barley varieties: the two-row varieties Domen and Thermus, and the six-row variety Bredo. Four samples of farm malts were produced from these varieties using different production methods, which are described in tables. The differences in quality between the samples were significant. The sample labelled Thermus JG produced malt that approached current quality standards. The other three samples showed low levels of modification. The extract content in the malt dry matter ranged from 72.7% to 79.5%, the Kolbach index ranged from 32.6% to 33.7%, and the β-glucan content ranged from 1010 to 1290 mg/l. The farm malt samples produced cloudy wort, and the mash aroma was described as burnt, smoked and smoky. The laboratory malt produced in the micro-malting plant also had significantly low quality. The results indicate that the choice of variety and production method has a crucial impact on the quality of the final malt.

Název v anglickém jazyce

Quality of farmhouse malt: the influence of production methods

Popis výsledku anglicky

This case study examines the impact of production methods and barley varieties on the quality of farmhouse malts. The experiment used samples of three spring barley varieties: the two-row varieties Domen and Thermus, and the six-row variety Bredo. Four samples of farm malts were produced from these varieties using different production methods, which are described in tables. The differences in quality between the samples were significant. The sample labelled Thermus JG produced malt that approached current quality standards. The other three samples showed low levels of modification. The extract content in the malt dry matter ranged from 72.7% to 79.5%, the Kolbach index ranged from 32.6% to 33.7%, and the β-glucan content ranged from 1010 to 1290 mg/l. The farm malt samples produced cloudy wort, and the mash aroma was described as burnt, smoked and smoky. The laboratory malt produced in the micro-malting plant also had significantly low quality. The results indicate that the choice of variety and production method has a crucial impact on the quality of the final malt.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

KVASNÝ PRŮMYSL

ISSN

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e-ISSN

2570-8619

Svazek periodika

71

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

980-990

Kód UT WoS článku

001437629400001

EID výsledku v databázi Scopus

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