Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: Ⅲ. Wort Sugar Production during Mashing

摘要

Wort sugars produced during Congress mashing of pre-Prohibition and modern barley genotypes were compared. Four of five modern cultivars were higher (P P values from 0.0002 to 0.0021) than that of the pre-Prohibition barleys. In contrast, maltose production was variable and there were no significant differences in mean levels in modern versus pre-Prohibition barley worts, although Manchuria (pre-Prohibition) and Tradition (modern) produced higher (P P P = 0.514). Glucose equivalents from fermentable sugars (i.e., total glucose from glucose plus hydrolysis of maltose and maltotriose) followed almost an identical pattern as that for maltose. Levels of maltotetraose through maltoheptaose were variable in both pre-Prohibition and modern genotypes throughout mashing. However, these maltodextrins usually decreased rapidly in modern cultivars while they increased or decreased more slowly in pre-Prohibition genotypes. In general, maltotetraose through maltoheptaose were higher (P KEYWORDS: Barley genotypes, fermentable sugars, glucose, maltose, mashing, wort sugars