Effect of batch-to-batch variation on the quality of laboratory and commercially malted Oxbridge barley
Effect of batch-to-batch variation on the quality of laboratory and commercially malted Oxbridge barley
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DOI：
10.1002/jib.12
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发表时间：
2012-01-01
影响因子：
2.6
通讯作者：
Brosnan, James M.
中科院分区：
文献类型：
--
作者：
Agu, Reginald C.;Bringhurst, Thomas A.;Brosnan, James M.
研究了两批不同品种的牛桥大麦的制麦性能。结果表明，采用一次24 h连续实验室浸泡法对两批牛桥麦芽进行浸泡，可获得质量较好的麦芽。虽然每个批次代表相同的品种，并且具有相似的制麦芽质量，但是它们在发芽期第4天的脆碎度评分、过滤速率和预测的酒精产量（PSY）方面表现不同。从两种麦芽制备的麦芽汁给出了不同的过滤速率模式，表明每批牛桥以不同的速率和不同的方式改性，尽管它们在制麦期结束时获得了相似的最终PSY结果。两批牛桥都快速发芽，但在改性模式方面表现不同，如快速粘度分析峰值粘度以及视觉发芽结果所揭示的。这项研究的结果证实，在相同的制麦芽条件下，批次1比批次2发芽更快，并支持牛桥作为制麦芽大麦品种显示出一些不一致性的观点。研究进一步表明，PSY结果本身并不一定是成品麦芽大麦最佳改性的良好指标。这项研究表明，虽然一个特定的大麦品种，如牛桥，可能与某些质量，并可以产生良好的质量麦芽时，使用较短的浸泡周期，其他因素可能会导致批次之间的差异，从同一大麦品种。虽然短浸泡周期在从牛桥生产高质量的实验室麦芽方面非常成功，并且导致浸泡所需的水量显著减少，减少了制麦时间，还节省了成本，但有证据表明，牛桥制麦大麦可能存在一些额外的可变性。版权所有（C）2012酿酒和蒸馏研究所
The malting performance of two different batches of Oxbridge barley was studied. The study showed that a single 24 h continuous laboratory steep was suitable for steeping the two batches of Oxbridge to provide good quality malt. Although each batch represented the same variety, and was of similar malting quality, they behaved differently in terms of friability scores, filtration rate and predicted spirit yield (PSY) by day 4 of the germination period. Worts prepared from the two malts gave different patterns of filtration rates, showing that each batch of Oxbridge modified at a different rate and in a different way, although they achieved similar final PSY results at the end of the malting period. The two batches of Oxbridge both malted rapidly, but behaved differently in terms of modification pattern, as revealed by the Rapid Visco-Analysis peak viscosities, as well visual germination results. The results of this study confirmed that, given the same malting conditions, batch 1 germinated more rapidly than batch 2, and supports the view that Oxbridge shows some inconsistency as a malting barley variety. The study further showed that the PSY result per se is not necessarily a good indicator of optimum modification of finished malted barley. This study showed that, while a particular barley variety, such as Oxbridge, may be associated with certain qualities and can produce good quality malt when a short steeping cycle is used, other factors are likely to cause batch-to-batch variations from the same barley variety. While the short steeping cycle was very successful in producing high-quality laboratory malt from Oxbridge, and results in a significant reduction of the quantity of water required for steeping, reduces malting time and also saves costs, there is evidence that there may be some additional variability associated with Oxbridge malting barley. Copyright (C) 2012 The Institute of Brewing & Distilling