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Impact of Fusarium infection and fungicide treatment on wheat malt wort quality

机译：镰刀菌感染和杀菌剂处理对麦芽麦芽汁品质的影响

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Two wheat genotypes varying in susceptibility to infection by Fusarium species were assessed by four different treatments in the field: (a) control, (b) treated with fungicide (Prosaro (R)), (c) inoculated with Fusarium culmorum spores and treated with fungicide and (d) inoculated with F. culmorum spores. Wort quality indicators (saccharification time, speed of filtration, wort colour, pH, extract, air dried extract and dried extract) were determined using standard methods. The results indicate that infection with F. culmorum affected wort quality, particularly wort colour and significantly extended (or stopped) saccharification and rate of filtration. Treatment with fungicide reduced the extent of quality deterioration, even with samples infected with F. culmorum. The wheat type which was less susceptible to Fusarium infection produced less compromised worts, confirming its superiority to the more susceptible wheat genotype. Further study is suggested at a commercial scale to determine the interrelationship between Fusarium infection, fungicide treatment and wheat malt quality. (c) 2018 The Institute of Brewing & Distilling
机译：通过本领域的四种不同处理方法评估了两种小麦基因型对镰刀菌感染的易感性：（a）对照，（b）用杀菌剂（Prosaro（R））处理，（c）接种镰刀菌孢子并用杀真菌剂和（d）接种了镰刀菌孢子。使用标准方法确定麦芽质量指标（糖化时间，过滤速度，麦芽汁颜色，pH，提取物，风干提取物和干燥提取物）。结果表明，用镰刀菌感染会影响麦汁质量，特别是麦汁颜色，并显着延长（或停止）糖化作用和过滤速度。杀真菌剂处理减少了质量恶化的程度，即使使用了感染镰刀菌的样品也是如此。较不易受镰刀菌感染的小麦类型产生的受害麦芽汁较少，证实了其对较易感小麦基因型的优越性。建议以商业规模进行进一步研究，以确定镰刀菌感染，杀菌剂处理与小麦麦芽品质之间的相互关系。 （c）2018年酿造与蒸馏研究所

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