The effect of long-term storage on quality of malting barley grain and malt
Authors
Tomáš KRAJČOVIČ
Department of Plant Products Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovak Republic
Vratislav PSOTA
Research Institute of Brewing and Malting Plc, Malting Institute, Mostecká 7, 614 00 Brno,
Czech Republic
Lenka SACHAMBULA
Research Institute of Brewing and Malting Plc, Malting Institute, Mostecká 7, 614 00 Brno,
Czech Republic
Ján MAREČEK
Department of Plant Products Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovak Republic
In the grain samples of five malting barley varieties harvested in 2011, the amount of basic components as well as physiological characteristics of barley were determined. These samples were micromalted and resulting malt was analyzed mainly according to the European Brewery Convention (EBC) and the Mitteleuropäische Brautechnische Analysenkommission (MEBAK) methodologies. The same samples of malting barley grain and also samples of malt were placed in polyethylene bags, from which the air was exhausted and they were further stored at 4 °C until 2016. In 2016, grain and malt samples were subjected to the same analyses as in 2011. Results were statistically evaluated by t-test of dependent samples. Most of the monitored parameters has remained at the same level as in 2011 or has slightly improved. The exception was statistically very highly significant decrease (P ≤ 0.001) of friability and increase of amount of whole and partly unmodified grains. Under conditions described, long-term storage of malting barley grain has not significantly negatively affected its germination. Long-term storage of malt has had not a significant negative impact on its quality too.
