Analysis of fermentable sugars in wort - A viable alternative to determine the fermentation properties of malting barley?

摘要

The determination of quality parameters of malting barley varieties is an integral part of plant breeding programmes and VCU-testing. Quality control measures in the malting and brewing industry also depend on fast and reliable analysis of malting quality to verify compliance with specifications and assure the processing suitability of the brewing raw materials. During the last years, intensive efforts have been undertaken to establish analysis methods that enable a differentiated evaluation of quality characteristics of malting barley in line with the achieved breeding progress and changing demands in malting and brewing technologies. Besides a new laboratory mashing scheme (isothermal 65 °C mash), several additional analysis methods have been implemented in German quality evaluation programmes to increase the information gained on cytolytic, proteolytic and amylolytic properties of new malting barley genotypes.