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首页> 外文期刊>Journal of the Institute of Brewing >Changes in Germination and Malting Quality During Storage of Barley
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Changes in Germination and Malting Quality During Storage of Barley

机译：大麦贮藏过程中发芽和发芽品质的变化

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摘要

To increase brewing yield and efficiency, malts with high extract values, high enzymic activities and good modification are essential. To produce malt that meets these requirements, the barley employed must have minimal post-harvest dormancy and be able to germinate vigorously. The aims of this study were to determine the extent to which some Australian barley varieties changed during post-harvest storage, how these changes influenced germination characteristics, enzyme production and malt quality, and, of the germination tests examined, which gave the best indication of a barley's malting potential. Four commercially grown barley samples were obtained, one from Tasmania and three from Victoria. Each sample was stored at room temperature for one year. At monthly intervals, samples were taken and placed at -18℃. The germinative energy (GE) and germinative index (GI) of these samples were measured. Samples were also micro-malted and the quality of the malt was assessed using standard EBC methodology. Storage at room temperature positively influenced the germination characteristics of all samples, with concomitant improvements in hydrolytic enzyme production during malting and in a number of malt quality parameters. It was found that, of the germination tests examined, the GI consistently correlated with enzyme activities during malting and with various malt quality parameters thus indicating that the GI is a good indicator of malting potential.
机译：为了提高酿造产量和效率，高提取率，高酶活性和良好修饰的麦芽必不可少。为了生产满足这些要求的麦芽，所使用的大麦必须具有最小的收获后休眠能力，并且能够发芽旺盛。这项研究的目的是确定一些澳大利亚大麦品种在收获后贮藏期间发生变化的程度，这些变化如何影响发芽特性，酶产生和麦芽品质，以及所检查的发芽试验，从而最好地表明了这一点。大麦的发芽潜力。获得了四个商业种植的大麦样品，一个来自塔斯马尼亚州，三个来自维多利亚州。每个样品在室温下保存一年。每月取样一次，并置于-18℃。测量了这些样品的发芽能（GE）和发芽指数（GI）。还对样品进行了微芽处理，并使用标准EBC方法评估了麦芽的质量。室温下的贮藏对所有样品的发芽特性都有积极的影响，麦芽制浆过程中水解酶的产生以及许多麦芽品质参数的改善也随之而来。发现在所检查的发芽测试中，GI与制麦过程中的酶活性以及各种麦芽品质参数始终相关，因此表明GI是制麦潜力的良好指标。

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